How I Jumpstart My Day

Nearly every morning for breakfast, I make a pumpkin mugcake. I absolutely hate cooking, but somehow I don’t mind cooking (or eating) these. The recipe offers endless variation, and somehow I’m not tired of them yet! After my mugcake and some coffee I am ready to interact with the world.

This recipe is loosely inspired by the incredible number of mugcakes on Instagram, but has evolved to feature my own ratio of ingredients.


  • 1/2 cup organic oats
  • 1 tbsp coconut flour
  • 1 tsp. baking powder
  • 2-3 tbsp. canned organic pumpkin
  • 8 tbsp. egg whites
  • For topping: peanut butter, chocolate chips
  • Optional: yogurt or milk, cinnamon, matcha powder, cocoa powder, almond slivers, etc.


  • Grab your blender or food processor (I use a Ninja—the BEST tool in the world, I might die if mine ever breaks.)
  • Add 1/2 cup of organic oats to your Ninja and blend into flour.
  • Add dry ingredients: 1 tablespoon of coconut flour (low glycemic, full of protein), 1 teaspoon of baking powder, and any other additions of your choosing. I like to add cinnamon, matcha powder, and/or cocoa powder. I never measure these, so just toss ’em in there!
  • Add wet ingredients: 8 tablespoons of egg whites, 2-3 tablespoons of canned organic pumpkin, and (optional) approximately 1 tablespoon of either yogurt (any kind works) or milk (again any kind works, even chocolate or almond milk)! I think the yogurt/milk tends to make the mugcake more moist. Other potential add-ins: vanilla extract or another more exotic extract like coconut or maple.
  • Blend everything in the Ninja.
  • Spray a bowl or mug with non-stick cooking spray. I actually highly recommend using a bowl. I think the mugcake cooks better and it looks much prettier, like your own personal breakfast bundt cake, instead of something that dropped out of a can.
  • Optional: toss sliced almonds or some kind of topping into bottom of bowl.
  • Pour mugcake batter into your bowl, and cook in microwave for 3:00 on a regular setting. Note that your microwave may be more/less powerful than mine so adjust accordingly!
  • When done, flip bowl over and voila! Mugcake!
  • But wait, you aren’t done yet. Mugcakes are WAY better if you add a topping. Some people make icings particularly for theirs but again this takes effort/time that I and likely you, reader, do not have. Instead, I spread peanut butter on my mugcake as the icing. Then, I put 5 or so Ghirardelli dark chocolate chips on the top, let them melt, and then spread that over the mugcake with the peanut better.

You now get to enjoy a chocolate pumpkin cake for breakfast! Dessert for breakfast!

See the original recipe post on my site, Runners Love Yoga.