Pumpkin Mug Cake
This healthy pumpkin mug cake only takes 2 minutes to make in the microwave. It’s an easy and flourless pumpkin mug cake that is paleo and gluten-free! A yummy treat for breakfast, a snack, or a healthy dessert.
Ingredients
- 3 tbsp almond flour
- 1 egg free range
- 3 tbsp pumpkin puree
- 1-2 tbsp sugar (I used coconut sugar) or any dry sugar (use erythritol for a keto version)
- 1/2 tsp pumpkin pie spice or you can just use cinnamon if that's what you have
Instructions
- Crack the egg into a small bowl and break up the yolk.
- Add the almond flour, pumpkin puree, pumpkin pie spice, and sugar.
- Mix everything together with a fork or whisk.
- Spray a mug or ramekin lightly with oil.
- Pour in the batter.
- Microwave for ~90 seconds.
- Depending on your microwave you might need an extra 30-60 seconds.
- Stay with it and only microwave 20 seconds at a time after the initial 90 seconds so you don't get a pumpkin mug cake explosion.