Pumpkin Mug Cake
With only 8 simple ingredients and 5 minutes, you can have this delicious single-serve healthy pumpkin mug cake ready in no time!
Yield: 1 mug cake
- 3 tbsp oat flour* ensure certified gf for gluten free eaters
- 3 Tbsp. pumpkin puree
- 3/4 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp honey + extra for topping optional
- 1 egg
- pinch salt
- 1 tsp nut butter** I used cashew butter + extra for topping (optional)
In a large mug, combine all ingredients and mix well with a fork, making sure ingredients at bottom of mug are combined and no clumps remain.*
Microwave for 2-4 minutes (this will depend on your microwave’s strength—just keep an eye on it) or until the banana bread if fluffy and firm.
Carefully remove from microwave. Top with extra nut butter and honey if desired.
Enjoy immediately, using fork or spoon to scoop out the muffin.
*If you do not have oat flour on hand, simply grind oats into a flour using a food processor or blender.
**sub a seed butter (like sunbutter) for nut-free option
Nutrition information is a rough estimate of entire recipe without extra nut butter topping
Serving: 1g | Calories: 243kcal | Carbohydrates: 37.2g | Protein: 9.1g | Fat: 7.8g | Saturated Fat: 2.2g | Cholesterol: 164mg | Sodium: 225mg | Fiber: 3.4g | Sugar: 18g