Pumpkin Spice Cinnamon Roll Swirl Mugcake

³ Description

Pumpkin everything this time of year!

² Ingredients

•  1 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  1 serving (serving = 1/2 cup) Fresh & Easy Liquid Egg Whites
•  1/2 serving (serving = 1/2 cup) Kroger Canned Pumpkin
•  0.167 serving (serving = 1 serving) Chobani 0% Plain Greek Yogurt (6 oz)
•  1 tsp Vanilla Extract
•  1 tsp Allspice Ground
•  1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1 serving (serving = 1 packet) Sugar in the Raw Stevia in The Raw (Packet)
•  1/2 serving (serving = 1 bar) Quest Cinnamon Roll Protein Bar
•  0.667 serving (serving = 1/2 cup) Wawa Lowfat Cottage Cheese
•  1 serving (serving = 1/4 tsp) Tone's Pure Almond Extract
•  1/4 serving (serving = 1 tsp) McCormick Banana Extract
•  6 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops

q Directions

First grind 1/2 cup oats into a flour. Then add 1/2 cup liquid egg whites, 1/4 cup pumpkin puree, 2 tbsp plain Greek yogurt, 1 tsp vanilla extract, 1 tsp pumpkin pie spice (listed as allspice in the ingredients list), 1/2 tsp baking powder, and 1 stevia packet. Blend again. Then, break up 1/2 cinnamon roll swirl quest bar and swirl it into the batter. Pour the batter into a bowl sprayed with nonstick spray. Microwave for 2:45-3:15 minutes. Flip onto a plate, let cool, and top with things.

To make the icing, use a hand blender to blend 1/3 cup lowfat cottage cheese, 1/4 tsp maple extract (listed as almond extract in the ingredients list), 1/4 tsp butter extract (listed as banana extract in the ingredients list), and 12 stevia drops.

I also added some puffed millet on top of mine for a texture difference!

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