Pumpkin Mug Cake
This quick easy pumpkin mug cake is so flavorful! It requires just a few minutes and a few ingredients. This soft and fluffy mini cake is great for the fall months or any time of the year!
Servings 1 serving
Ingredients
- 4 tablespoon Paleo baking flour
- 2 tablespoon coconut sugar
- 3 tablespoon pumpkin purée
- 1 tablespoon melted coconut oil
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- Pinch sea salt
- whipped cream optional
Instructions
- First, In a microwave-safe mug or ramekin, add all of the ingredients.
- Stir to combine.
- Microwave for 60 seconds. Carefully remove the mug from the microwave.
- If needed, microwave in additional 10-second increments.
- Finally, serve! Feel free to top with whipped cream if desired.
Notes
- We love using Paleo baking flour for a healthier flour. If you are not gluten-free, feel free to use whole wheat flour.
- Do not microwave for too long. This will lead to a rubbery mug cake.
- All microwaves are different. Therefore, your mug cake may need slightly more or less time.
- Use an oven mitt to carefully remove the mug from the microwave. It will be very hot.
- Top with a little homemade whipped cream!
Nutrition Facts
Pumpkin Mug Cake
Amount Per Serving
Calories 333
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Sodium 326mg14%
Potassium 135mg4%
Carbohydrates 35g12%
Fiber 3g13%
Sugar 18g20%
Protein 4g8%
Vitamin A 7008IU140%
Vitamin C 2mg2%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.