Description
This Pumpkin Snickerdoodle Mug Cake is a quick and delicious single-serving dessert perfect for satisfying your sweet tooth with warm autumn flavors. Combining pumpkin puree, cinnamon, and a blend of coconut and almond flours, this easy microwave cake offers a healthy twist on the classic snickerdoodle cookie in a convenient mug cake format.
Ingredients
Dry 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
Wet Ingredients
- 1 large egg
- 2 Tbsp (30 g) pumpkin puree
Instructions
- Combine Dry Ingredients: Add the coconut flour, almond flour, quick oats, coconut palm sugar, ground cinnamon, and baking powder to a microwave-safe mug or ramekin. Mix thoroughly until all the dry ingredients are evenly incorporated.
- Add Wet Ingredients: Crack the egg into the mug and add the pumpkin puree. Stir gently but thoroughly to combine until there are no lumps and the batter is smooth and uniform in texture.
- Prepare for Cooking: Sprinkle a little extra ground cinnamon and a pinch of coconut palm sugar on top of the batter to enhance the snickerdoodle flavor and create a subtle crust once cooked.
- Microwave the Cake: Place the mug in the microwave and cook on high power for 2½ to 3 minutes. The exact time will vary depending on your microwave’s wattage and the size of your mug; the cake should spring back slightly when pressed and be set in the middle.
- Cool and Serve: Carefully remove the mug from the microwave using oven mitts or a towel as it will be hot. Allow the cake to cool for a minute or two before enjoying it warm directly from the mug.
Notes
- The quick oats should be gluten-free if necessary, depending on the brand, to maintain gluten-free status.
- Microwave times will vary; start checking at 2½ minutes to avoid overcooking.
- You can substitute coconut palm sugar with brown sugar or maple syrup, but it may affect the texture and sweetness.
- For a vegan version, substitute the egg with a flax egg and check for any necessary flour replacement consistency adjustments.
- Ensure your pumpkin puree is 100% pure pumpkin and not pumpkin pie filling which contains added spices and sugar.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake (approx. 100 g)
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 90 mg
