Easy Paleo Pumpkin Pie Mug Cake

With 30g of protein & a whole lotta spice, what’s not to love about a mug cake. Mix, microwave, done.

I love using Collagen Protein (<not an affiliate link) to double the protein in hot chocolate, pie, cookies, peanut butter, you name it… and fall is no exception.

Depending on the texture you prefer (or what you have on hand), you’re going to want to use either cream or coconut butter as your base. See the differences in texture below:

with cream

Thicker texture with coconut cream/butter

with coconut butter/cream

Thinner texture with regular cream or milk











Personally, I like the version with coconut cream/butter (same thing) because it’s thicker, but my husband swears the thinner one is better, so … I’ll let you decide! Either way, it’s a simple swap of ingredient. Everything else is the same.

Protein Pumpkin Pie Mug Cake

  • 1 egg
  • 1/4 c. coconut cream/butter -OR- heavy cream (I use SkyTop Farms unhomogenized Heavy Cream)
  • 1 tsp vanilla extract
  • 1/2 c. unsweetened pumpkin purée
  • 3 Tbsp collagen protein
  • 1 Tbsp pumpkin pie spice
  • 1 Tbsp cinnamon
  • 1/4 tsp ginger
  • 2 shakes nutmeg
  • dash of salt
  • (optional) 2 T maple syrup
  • (optional) 6-10 Ghirardelli 60% Chocolate Chips


  1. In your medium-large mug (or glass Pyrex 2-cup Measuring Cup), whisk one egg. Heat coconut butter/cream in the microwave until it stirs easily (1 min), then measure, add, and whisk in well. Whisk in vanilla and pumpkin. If using maple syrup/honey/other sweetener, add it here.
  2. Stir in collagen protein and spices until well mixed. Make sure to scrape the corners of the mug to get everything.
  3. Microwave 4 min. on high.
  4. Remove from microwave. Add chocolate chips, if using, and allow to cool 3-5 min. TRUST ME – be patient and wait a bit or you’ll burn the entire top layer of your mouth skin off.
  5. Enjoy! 🙂


Notes & Substitutions:

  • If you don’t have collagen protein, no worries… simply omit it. It might be a little wetter and will have 24g less protein, but you can either add another egg or simply enjoy plain.
  • You can also substitute a nut butter of your choice. Try cashew butter to keep the pumpkin pie flavor.

Did you make this? Let me know how it went in the comments below AND any adjustments you made that took it to the next level. 🙂


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