Servings: 1 · Prep Time: 5 mins · Cooking Time: 1 mins
Total Time: 6 mins
Desserts | Snacks | Quick
This low carb pumpkin spice mug cake made with ground almonds, coconut sugar, pumpkin puree and pumpkin spice is a healthy sweet treat for these colder autumn evenings. To make this recipe in just a few minutes, opt for the microwave option (see method below). For those who may not know, pumpkin spice is a traditional American spice mix commonly used in pumpkin pie and tastes very similar to our British mixed spice. It's also delicious and works wonderfully well in autumn inspired bakes.
- Ground almonds (4 tbsp)
- Coconut oil (1/2 tbsp, melted)
- Coconut sugar (2 tbsp)
- Baking powder (1/4 tsp)
- Cinnamon (Small pinch)
- Ginger (Small pinch)
- Nutmeg (Small pinch)
- Mixed spice (Small pinch)
- Sea salt (Small pinch)
- Pumpkin puree (2 tbsp)
- Milk (2 tbsp)
- Vanilla extract (1/2 tsp)
If you're baking your mug cake in the oven, then start by preheating your oven to 180c.
In a small bowl, add the oil, milk, sugar and pumpkin puree and whisk everything together. Add in the ground almonds, baking powder, spices, sea salt and the vanilla.
Stir everything together thoroughly and pour your mixture into a microwavable mug or oven safe ramekin.
Microwave: place in the microwave and cook on high for 1 minute 20 seconds. You may wish to stop at 1 minute to see how well cooked the mug cake is. Remove and leave to cool for a few minutes before digging in!
Oven: my favourite way to bake mug cakes! Place your ramekin dish in the middle of an oven and bake for 25 minutes. Remove and leave to cool for a few minutes before digging in.