Gluten-Free Pumpkin Mug Cake
Forget the PSL, this Pumpkin Mug Cake is the perfect fall treat when you want to enjoy something festive, that will be ready in a flash. The perfect single-serve treat!
PREP TIME
5 minutes
COOK TIME
1 minute 30 seconds
INGREDIENTS
10
Serves: 1
Ingredients
- 1 whole1 whole1 whole Egg
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil, melted and cooled slightly
- 1/2 tsp1/2 tsp1/2 tsp Pure Vanilla Extract
- 2 Tbsp2 Tbsp2 Tbsp Pumpkin Purée
- 2 Tbsp2 Tbsp2 Tbsp Almond Flour
- 1 Tbsp1 Tbsp1 Tbsp Cassava Flour
- 2 Tbsp2 Tbsp2 Tbsp Maple Sugar
- 1/2 tsp1/2 tsp1/2 tsp Baking Powder
- 1/8 tsp1/8 tsp1/8 tsp Himalayan Pink Salt
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small mixing bowl, whisk together the egg, coconut oil, vanilla extract, and pumpkin puree.
- Add in the almond flour, cassava flour, maple sugar, baking powder, pinch of salt, and Pumpkin Pie Spice. Whisk again, until you have a smooth batter.
- Pour the batter into a standard size mug, and microwave for 90 seconds.
- Remove from the microwave and allow to cool slightly.
- Top with whipped cream if desired, and a sprinkle of Cinnamon Sugar Cookie.
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My Notes:
About This Recipe
Show nutritional information
Cakes Dairy Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 260 |
| Fat: | 16 g |
| Carbohydrates: | 30 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 532 mg |
| Fiber: | 2 g |
| Sugars: | 2 g |
| Calculated for total recipe. | |
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