Pumpkin Mug Cake (oven-free)

5 Oct

I found this recipe online and had to try it gluten free. I am addicted to pumpkin, and sometimes I just don’t want to bake. Well, it’s not the baking I don’t want to do… It’s the cleaning up. This recipe is made in a mug and is ready to eat in 5 minutes. That’s what I call the perfect lazy dessert.

Pumpkin Mug Cake

  • 7 tablespoons GF flour (I used 3 tablespoons of brown rice and 4 tablespoons of sorghum)
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin spice
  • 2 tablespoons coffee (or milk of your choice)
  • 1/4 cup canned pumpkin
  • 2-3 tablespoons walnuts
  • 1 egg

In your microwavable mug, mix together your dry ingredients (flour, sugar, cinnamon, pumpkin spice). Mix in your pumpkin and coffee until it’s well incorporated. Then, add your egg. Mix it well and then stir in your walnuts.

Pop it in the microwave for 4.5 minutes (I did 3 minutes like the recipe suggested, but then you are supposed to turn your microwave to 50 percent power for 2 additional minutes. I don’t have that option, so I just microwaved it for 1.5 more minutes)

Be careful, your mug will be hot! Let it cool for a minute and then tip it out over a plate. So cool, right? You could make a powdered sugar glaze, but I just poured some sugar free maple syrup on it.

Delish!

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