Chocolate Pumpkin Mug Cake
- Yield: 1 servings
A perfect, guiltless treat—plus everything looks so much cuter when eaten out of a mug!
Ingredients
- 1 egg
- 1/2cup canned or mashed pumpkin
- 2tablespoons flour
- 1tablespoon unsweetened cocoa powder
- 1tablespoon honey (or stevia or another sweetener to taste)
- 1teaspoon vanilla extract
- 1teaspoon pumpkin pie spice
- 1/4teaspoon baking soda
- 1/4 baking powder
- 1dash salt
Instructions
- Whisk egg in a large mug.
- Stir in other wet ingredients.
- Add in the dry ingredients, mixing well to combine.
- Microwave for about 5-6 minutes or until it looks cooked enough (cook for less time if using flax egg). Alternatively, you can put it in a ramekin and bake it at 350 degrees for 12 or so minutes. Enjoy!
*To make this vegan, use 1 T ground flax/psyllium + 3 T water in place of egg. As written, this recipe is gluten-free and Paleo-friendly!
Nutritional Info *per serving
- Calories 210
- Fat 9
- Carbohydrate 25
- Fiber 12
- Sugars 5
- Protein 12