Gluten-Free Pumpkin Mug Cake (Edit recipe)

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!

5 minutes

1 minute 30 seconds

Difficulty:

Easy

Show nutritional information

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.

by Primal Palate

Serves: 1

Ingredients

1 whole Egg
1 Tbsp Coconut Oil, melted and cooled slightly
1/2 tsp Pure Vanilla Extract
2 Tbsp Pumpkin Purée
2 Tbsp Almond Flour
1 Tbsp Cassava Flour
2 Tbsp Maple Sugar
1/2 tsp Baking Powder
1/8 tsp Himalayan Pink Salt
1 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.