Gluten free pumpkin mug cake

I have not been able to bake for a while now so satisfying my sweet tooth have been a challenge. I figured since mug cakes don’t take much time I experimented a few days back and came up with this gluten free pumpkin mug cake that was superb!

Baking is one of my favorite things to do in the kitchen. I love cooking but because I have such a sweet tooth perhaps that is why I love baking much more.

While in school I hardly have any time to bake so I have to device sways to satisfy my sweet tooth so either I make thing that requires no baking or I have to make things that are super quick like this gluten free pumpkin mug cake.

Given the season, I wanted to make something that used pumpkin. I have not had a chance to utilize pumpkin much so I thought this would be the perfect time.

Besides using pumpkin puree for this dessert I also used Truvia Nectar. It was the perfect fit because not only I didn’t want the mug cake to be super sweet but because coconut flour absorbs so much liquid using Truvia Nectar was much better than just plain sugar.

Because this gluten free pumpkin mug cake was so easy to make I really want to start making other versions. I think a peanut butter chocolate one may be next so will see.

One thing I have to warn you about is that the time you may need to make this gluten free pumpkin mug cake may be different than mine. I have a 800 watts microwave so depending on the power of your microwave you many need less time. Just make sure that you keep an eye on it after 2 minutes because for me I needed almost 4 minutes to get the mug cake ready.

I hope you get to try this gluten free pumpkin mug cake recipe. If you like something sweet but don’t have the time for baking this may be the dessert for you.

Enjoy!

This recipe is sponsored by Truvia. The opinions and text are all mine. The end.

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Gluten free pumpkin mug cake

Miryam's original recipe

Yield: 3 mug cakes

Total Time: 10 minutes

Ingredients:

• 1/2 cup coconut flour
• 3/4 cup milk of choice
• 2 eggs, room temperature
• 1/3 cup pumpkin puree
• 3 tbsp Truvia Nectar or maple syrup
• 2 tbsp melted coconut oil
• 1/2 tsp aluminum free baking powder
• 1 tsp vanilla extract

Directions:

In a medium-sized bowl, whisk together eggs, pumpkin puree, milk, coconut oil and truvia nectar until combined. Add the coconut flour, baking powder, vanilla extract and mix together.

Divide the mixture between 3-4 microwavable mugs. Microwave for 3-5 minutes depending on the power of your microwave.

Serve immediately. I served with a little bit of chocolate sauce but you don't have to.