Pumpkin Snickerdoodle Mug Cake

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Pumpkin puree

• Refrigerated

  • 1 Egg, large

• Pasta & Grains

  • 1 tbsp Quick oats

• Baking & Spices

  • 1 tbsp Almond flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Cinnamon, ground
  • 1 tbsp Coconut flour
  • 1 tbsp Coconut palm sugar

Found on runningwithspoons.com

Description

Ingredients

• 1 Tbsp (7 g) coconut flour
• 1 Tbsp (7 g) almond flour
• 1 Tbsp (5 g) quick oats*
• 1 Tbsp (12 g) coconut palm sugar**
• 1/4 tsp ground cinnamon
• 1/4 tsp baking powder
• 1 large egg
• 2 Tbsp (30 g) pumpkin puree

Directions

• Add the coconut flour, almond flour, oats, sugar, cinnamon, and baking powder to a microwave-safe mug or ramekin, mixing until all the dry ingredients are well combined.
• Add the egg and pumpkin, stirring gently until no clumps remain and all the ingredients are fully incorporated. Sprinkle the top with a little bit of extra cinnamon and sugar.
• Microwave on high for 2½ to 3 minutes, depending on microwave strength and the size of your dish.***
• Carefully remove from the microwave (its hot!) and enjoy!