Pumpkin Cinnamon Cottage Cheese Mug Cake – Cozy, Fall-Inspired & High-Protein

First of all, thank you so much for stopping by today! If you’re craving something sweet, warm, and nourishing without spending an hour in the kitchen, you’re in the right place. This Pumpkin Cinnamon Cottage Cheese Mug Cake is the coziest fall treat you didn’t know you needed. High in protein, perfectly spiced, and ready in just a few minutes, it’s a hug in a mug—literally.

I’m so excited to share this recipe with you because it combines two of my favorite things: the creaminess of cottage cheese and the earthy sweetness of pumpkin. Oh, and did I mention it’s done in the microwave in under 5 minutes? Yes, this is the kind of recipe you’ll want to save on repeat.

If you love quick, protein-packed desserts and easy seasonal recipes, make sure to subscribe to get my recipes by email—I share delicious inspiration every week.

Overview of Recipe Content

This pumpkin cottage cheese mug cake is:

• Perfect for a quick breakfast, post-workout snack, or cozy nighttime treat.
• Naturally high in protein, thanks to cottage cheese and egg.
• Soft, moist, and warmly spiced with cinnamon.
• Flexible—add chocolate chips, nuts, or even a scoop of protein powder for an extra boost.

What it tastes like: Imagine a soft pumpkin pie meets a spiced cake but in a single-serving format. Every bite has that comforting fall flavor, balanced with subtle creaminess from cottage cheese.

Nutritional benefits:

• High in protein and low in refined sugar.
• Packed with beta-carotene from pumpkin.
• Gluten-free (when using almond or oat flour).

Ingredients you’ll need:

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• ½ cup cottage cheese
• 3 tbsp pumpkin puree (canned or fresh)
• 1 large egg
• 2 tbsp almond flour (or oat flour)
• 1 tbsp maple syrup or honey
• ½ tsp ground cinnamon

Tools needed:

• Microwave-safe mug or ramekin
• Small whisk or fork
• Measuring spoons

Suggested substitutions:

• Swap almond flour for oat flour for a nut-free version.
• Add pumpkin pie spice instead of just cinnamon for more depth.
• Stir in 1–2 tsp vanilla protein powder for an extra protein kick.
• Top with a spoonful of Greek yogurt or whipped cream.

How to Make Pumpkin Cinnamon Cottage Cheese Mug Cake

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1. Blend base: In a small bowl, whisk together cottage cheese, pumpkin puree, and egg until smooth. (Tip: Use an immersion blender if you want a cake-like texture without curds.)
2. Mix dry ingredients: Add almond flour, cinnamon, and maple syrup. Stir until everything is well combined.
3. Microwave magic: Pour into a greased microwave-safe mug. Microwave for 2–3 minutes, checking halfway. The cake should rise and set but still be soft inside.
4. Cool & enjoy: Let it cool for 1–2 minutes (trust me, it’s hot straight from the microwave!). Top with a drizzle of maple syrup, a sprinkle of cinnamon, or a dollop of yogurt.

As it cooks, the smell of cinnamon and pumpkin will fill your kitchen—it’s the coziest scent to wrap up a fall day.

What to Serve with Pumpkin Cinnamon Cottage Cheese Mug Cake

• A warm cup of chai or pumpkin spice latte.
• A dollop of whipped cream or coconut cream.
• A handful of pecans or walnuts for crunch.
• A scoop of vanilla ice cream if you’re turning this into dessert.

Tips for Making It Perfect

• Don’t over-microwave! It can dry out quickly—start with 2 minutes, then check.
• Blend the cottage cheese if you want a completely smooth texture.
• Grease your mug well for easy release.
• Add chocolate chips or dried cranberries for seasonal flair.

Storage Instructions

• Best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to 2 days.
• To reheat, microwave for 20–30 seconds.
• Freezing is not recommended due to the cottage cheese base.

General Information

This recipe is inspired by cozy American fall traditions—pumpkin pies, spiced cakes, and warm kitchen memories. It’s proof that you don’t need an oven to enjoy the flavors of autumn.

For more fall-inspired recipes, check out:

• Pumpkin Banana Bread

Frequently Asked Questions

Can I make this without cottage cheese?
Yes! Swap with Greek yogurt for a tangy, protein-packed alternative.

Can I bake this in the oven instead?
Absolutely—bake at 350°F for 15–18 minutes in a ramekin.

Can I make it vegan?
Swap the egg for a flax egg and use plant-based yogurt instead of cottage cheese.

Is this recipe gluten-free?
Yes, when made with almond or oat flour.

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Conclusion

This Pumpkin Cinnamon Cottage Cheese Mug Cake is the ultimate fall comfort recipe: warm, nourishing, and ready in minutes. I promise it’ll become one of your go-to cozy treats.

If you loved this, you might also enjoy my Healthy Cottage Cheese Pancakes or Pumpkin Banana Bread.

Happy cozy baking, my friend! 🍂🎃✨

Interactive Elements

I’d love to hear from you—if you try this mug cake, please leave a comment and review below! And if you snap a picture, share it on Pinterest at Poulef Recipes or tag me on Instagram.

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Nutritional Information (per serving, approx.)

Calories	Protein	Carbs	Fat	Fiber	Sugar
220	15g	14g	9g	2g	6g

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