Description
This Healthy Pumpkin Mug Cake is a quick and easy single-serving treat that is both paleo and gluten-free. Made with coconut flour, pumpkin puree, and warm pumpkin spice, it's perfect for a cozy snack or a guilt-free dessert with minimal prep and cook time.
Ingredients
Dry Ingredients
- 2 tablespoons (15g) coconut flour
- 1 teaspoon coconut sugar or granulated sweetener of choice
- 1 teaspoon pumpkin spice
- 1 teaspoon baking powder
Wet Ingredients
- 1 egg
- ¼ cup (62g) pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Prepare the mug: Lightly grease a microwave safe mug, ramekin, or small bowl with a little coconut oil to prevent sticking.
- Mix ingredients: In the prepared mug or mini dish, combine the egg, pumpkin puree, coconut flour, sweetener, vanilla extract, pumpkin spice, and baking powder. Stir thoroughly until the batter is smooth and evenly mixed.
- Microwave baking: Place the mug in the microwave and cook on high for 2 minutes. The cake will rise slightly during cooking, so monitor to avoid overflow.
- Serve: Carefully remove the mug from the microwave. Optionally, top your pumpkin mug cake with a spoonful of yogurt or ice cream. Enjoy the cake warm for the best taste and texture.
Notes
- Make sure to use a microwave-safe vessel for cooking.
- Adjust sweetener to taste if you prefer it sweeter or less sweet.
- The cake is best enjoyed immediately as it can dry out upon standing.
- Substitute pumpkin spice with a mix of cinnamon, nutmeg, and cloves if unavailable.
- This recipe makes one serving, perfect for a quick solo treat.
