Pumpkin Pie Micro Muffin

Oh boy.. I’m so happy it is fall!! It is honestly my favorite time of year. I love the cooler weather, the damp, dew covered grass, the delicious aroma of pumpkin and apple, the warmth of our favorite soups, etc. Probably my favorite reason is pumpkin! I keep pumpkin on hand at all times. You never know when that pumpkin craving is going to come into play so it’s better to be safe than sorry. Plus pumpkin is loaded with nutrients that help with so many different things with your body. This is a delicious, moist version of my favorite Microwave Mug Cake modified from The Healthy GF Life. I also served it with one of my new favorite drinks – Teeccino Dandelion Root Coffee. SOOO GOOD- buy it here! This makes two servings

2014-08-10 07.24.05

4 Tbsp almond flour
2 tsp coconut flour
1 Tbsp flax seed
2 Tbsp arrowroot starch
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/8 tsp ground cloves
3 Tbsp maple syrup
3 Tbsp coconut oil
3 Tbsp pumpkin puree
Glaze
2 Tbsp coconut cream from coconut milk
1 tsp maple syrup
1/2 tsp coconut flour
In a glass or microwave safe mug, melt coconut oil in microwave for 30 seconds. Pour into a small mixing bowl. Add in almond flour, coconut flour, flax seed, arrowroot starch, baking powder, salt, cinnamon, cloves, syrup and pumpkin. Stir until well combined. Grease another mug with coconut oil. Divide batter into the two mugs. Microwave at 1:50 seconds. Let mugs set about 10 minutes. Carefully separate cake from mug by running a butter knife around the edges. Turn cake onto serving plate. Meanwhile, combine glaze ingredients into a small blender or Magic Bullet and blend until smooth (about 30 seconds). Drizzle over cake and serve.

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