Pumpkin Spice Mug Cake
The most delicious Pumpkin Spice Mug Cake that makes the perfect single serving and easily made in under 2 minutes! It's also gluten-free, dairy-free and paleo!
Prep Time5 minutes mins
Cook Time2 minutes mins
Total Time7 minutes mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Spice Mug Cake
Servings: 1
- 3 Tbsp almond flour
- 1 Tbsp coconut flour
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. pumpkin pie spice
- Pinch of nutmeg
- Pinch of salt
- 1 Tbsp coconut oil melted
- 1 Tbsp maple syrup
- 2 Tbsp pumpkin puree
- 1/2 tsp vanilla extract
- 1 egg
In a microwavable safe coffee mug or ramekin, combine the almond flour, coconut flour, baking powder, spices and salt, and mix until all combined.
Add in melted coconut oil, maple syrup, pumpkin puree, vanilla and egg and mix well until all combined and there are no clumps.
Microwave on high for 1 minute and 35 seconds. Carefully remove from the microwave and top with whipped cream or ice cream, if desired. Enjoy!
Serving: 1mug cake | Calories: 408kcal | Carbohydrates: 24.8g | Protein: 11.9g | Fat: 28.2g | Saturated Fat: 14.1g | Sodium: 99.2mg | Fiber: 5.4g | Sugar: 14g