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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!
Prep Time1 min
Active Time4 mins
Total Time5 mins
Course: Breakfast, Dessert, Snack
Cuisine: Dairy Free, Gluten Free
Yield: 1 mug cake
Author: The Local Sprout

Materials

  • 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)

Instructions

  • 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.

Notes

*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

Nutrition

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