Food Recipe: Peanut Butter Pumpkin Crumb Mugcake

Quick Snack or Post-Workout Dessert
Peanut Butter Pumpkin Crumb Mugcake
Ingredients:
     -1/2 cup Chex Granola Mix (gluten free) Honey Nut
           (or 1 packet of Quaker granola)
    -1 serving Peanut Butter (2 tbsp)
    -1 scoop Vanilla Whey Protein
    -1/2 Cup 100% Pure Pumpkin
    -4 Egg Whites
    -(Optional to fluff; not included in macro count) Dannon Light & Fit Non-Fat Vanilla Yogurt
Calories: 718cal
Macros: 63g Carbohydrates 58g Protein 26g Fat
Directions:
1. Pour 1 scoop of Whey Protein in bowl
2. Add in 1/2 cup pure pumpkin, 4 egg whites, (optional: add small amount of yogurt to fluff)
3. Place in microwave, and cook till mixture begins to fluff like cake
4. Take out when most of mixture is cooked, but stop before center of mixture becomes solid (leave creamy)
4. Add 1 serving peanut butter on top of center (mix with center creamy solution to create a sort of peanut butter filling)
5. Pour granola on top, add any extras (cinnamon, chocolate, etc)
6. Enjoy!

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