Pumpkin Mug Cake
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Pumpkin Mug Cake
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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!
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Ingredients
- 4 tbsp Paleo baking flour
- 2 tbsp coconut sugar
- 3 tbsp pumpkin puree
- 1 tbsp melted coconut oil
- ½ tsp vanilla extract
- ¼ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp 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
- Nutrition Facts
- Nutrition Facts Pumpkin Mug Cake Amount Per Serving Calories 333 Calories from Fat 126 % Daily Value* Fat 14g22%Saturated Fat 9g56%Polyunsaturated Fat 0.4gMonounsaturated Fat 1gSodium 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.
- Calories 333
- Calories from Fat 126
- % Daily Value*
- Fat 14g
- 22%
- Saturated Fat 9g
- 56%
- Polyunsaturated Fat 0.4g
- Monounsaturated Fat 1g
- Sodium 326mg
- 14%
- Potassium 135mg
- 4%
- Carbohydrates 35g
- 12%
- Fiber 3g
- 13%
- Sugar 18g
- 20%
- Protein 4g
- 8%
- Vitamin A 7008IU
- 140%
- Vitamin C 2mg
- 2%
- Calcium 30mg
- 3%
- Iron 2mg
- 11%
- 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!
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