Pumpkin Mug Cake
Have you overdosed on pumpkin spice yet? I personally don’t think its possible and have been unsuccessfully fighting over major pumpkin cravings all month long.
This mug cake is perfect for those times when you are desperately craving pumpkin, but are short on time.
All you need is 7 minutes and a handful of ingredients that you can find in most pantries.
I struggle to find pumpkin spice in London, so usually use a combination of ginger, ground cloves, cinnamon and nutmeg. For this recipe you can easily swap the 4 spices for 3/4 tsp pumpkin spice to cut down on ingredients.
Mug cakes were previously my go to afternoon snack when I was craving something sweet, but I have recently started making them for trips and love how portable they are. Once you take the mug cake out of the microwave, run a knife around the outside of the cake and then flip it over to remove it from the mug. I love bringing them on airplanes so I have something sweet to snack on on long haul flights.
While this Pumpkin Mug Cake is flavourful enough to eat on its own, it can be topped with coconut whip for added decadence. You could also toss a handful of chopped walnuts (or chocolate chips for non SCD) into the batter before microwaving.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!
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- Put the coconut oil in the mug and microwave for 15-20 seconds until melted.
- Add to the mug the coconut flour, almond flour, pumpkin puree and baking soda. When adding the apple cider vinegar try to ensure that it makes contact with the baking soda (the baking soda will fizz when it touches the apple cider)
- Finally stir in the vanilla extract, egg, honey and spices. Make sure everything is very well mixed
- Microwave the mug for 2 1/2 to 3 minutes or until the bread has risen and the top is fully cooked and no longer wet to the touch. Serve topped with chopped walnuts or coconut whip cream.