Pumpkin Errythang

Yup, it's that time! Fall is finally here, and you know what that means--pumpkin everything. This year I decided to buy myself a can of organic pumpkin puree and some pumpkin pie spice to add to just about anything. For the past few months, I've been obsessed with mug cakes. They're perfect. They're fast, easy, delicious, and you can make them just as healthy as you'd like. I made one for dinner tonight, and was quite pleased with the outcome! I must say, this one is my favorite mug cake I have made so far. Here's the recipe (you can thank me later)...

Pumpkin Maca Mug Cake

Cake:

3 tablespoons oat flour (or flour of choice)
3 tablespoons pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 tablespoon honey
1 teaspoon egg whites
1/2 teaspoon maca root powder

"Cream cheese" topping:
2 tablespoons cottage cheese (i used low fat)
1 1/2 tablespoons greek yogurt 
stevia, to taste

1. Mix cake ingredients in a mug or small ramekin. 
2. Microwave for one minute.
3. Blend cream cheese ingredients in a food processor until creamy.
4. Top cake with cream cheese, drizzle with honey, and sprinkle with cinnamon. Chopped walnuts or pecans would add a nice crunch, as well!
5. Eat your heart out!!!

Maca root is a tuber that grows at high altitudes in Peru. Benefits include: high B-12 content, stimulating energy, increasing appetite and libido, and balancing hormones through adaptogenic properties. It is often referred to as "nature's viagra."

[Did you know...? Pumpkin and cinnamon have a warming effect on the body.]