MAPLE-PUMPKIN MUG CAKE

I've never been a breakfast eater, but I think that goes for most people. The last thing I want to do in the morning is wake up let alone prepare a meal. I usually gulp down a mug of Bullet Proof coffee and hope for the best.


On those mornings when I feel the need for something slightly more substantial I always go to my favorite - THE MUG CAKE!  


Here we go...

 

Gluten-free Maple-Pumpkin Mug Cake


INGREDIENTS:

 

  • 1 egg
  • 1/4 c. coconut milk
  • 2 Tbsp. coconut flour
  • 2 Tbsp. pumpkin puree
  • 1 Tbsp. maple syrup (the real stuff)
  • 1 tsp. pumpkin pie spice (or cinnamon)
  • 1/2 tsp. baking powder

 

INSTRUCTIONS:

  1. Combine all ingredients and blend together until smooth; I like to use the Magic Bullet
  2.  Lightly oil a microwave safe mug
  3. Pour batter into oiled mug 
  4. Microwave for 2 minutes
  5. Flip onto a plate and top with more syrup or anything else you're into

 

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