Paleo, Gluten-free Pumpkin Mug Cake
Quick and easy pumpkin mug cake! (Paleo and Gluten-free)
Ingredients
- 1 egg beaten
- 1/2 cup canned pumpkin puree
- 2 tablespoons unsweetened vanilla almond milk any milk will work
- 2 tablespoons almond flour/meal
- 1/2 teaspoon baking soda
- pinch of salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- oil butter or non-stick spray for mug
- stevia packet optional, not Paleo
Instructions
- Prepare mug with non-stick spray or oil wiped on.
- Combine all ingredients in a blender. Blend until smooth and, then, pour mixture into prepared mug. Microwave mug for about 5-7 minutes. Once mug cake is cooked, turn mug upside down over plate until cake pops out. Cut cake in half and top with your favorite topping.
- I topped my muffin with a drizzle of honey and raspberries…..delish!
Notes
Serve this in the mug or gently ease it out. Depending on diet and preference, serve this with a dollop of whipped cream.
Nutrition
Serving: 1mug | Calories: 206kcal | Carbohydrates: 15g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 656mg | Potassium: 332mg | Fiber: 5g | Sugar: 5g | Vitamin A: 19308IU | Vitamin C: 6mg | Calcium: 136mg | Iron: 3mg