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.
*the spices can be swapped for 3/4 tsp pumpkin spice