In a large mug or a small bowl whisk together coconut flour, baking soda, and pumpkin pie spice.
Add egg, pumpkin puree, coconut oil, maple syrup, and vanilla and mix thoroughly to combine.
If you used a bowl to mix, fill the batter into a large mug. Microwave for about 1 ½ - 2 ½ minutes. Microwaves can vary greatly in strength, so check a few times.
Let sit for a couple minutes before eating. Optionally top with chopped pecans, walnuts or chocolate chips.
Notes
*Use sugar-free sweetener like this maple-flavored monk fruit syrup to make this pumpkin mug cake low carb or keto. That brings carb count down to 7.9g (4.5g net carbs), 0.7g sugar, 206 caloriesTry adding a little instant espresso powder to the batter for a Pumpkin Spice Latte version.
Nutrition
Nutrition Facts
Coconut Flour Pumpkin Spice Mug Cake
Amount per Serving
Calories
239
% Daily Value*
Fat
17.7
g
27
%
Cholesterol
93
mg
31
%
Sodium
203
mg
8
%
Carbohydrates
16.6
g
6
%
Fiber
3.3
g
13
%
Sugar
9.7
g
11
%
Protein
4.8
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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