Pumpkin Spice Mug Cake
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“It’s Fall, Ya’ll! Time to Pumpkin Spice all the things!” This YUMMY pumpkin spice mug cake (no pumpkin) is so easy, you can make it in a few minutes AND did I mention it’s yummy.
This Pumpkin Spice Mug Cake only takes a couple minutes in the microwave but it feels fancy when you put it together with the frosting and an extra sprinkle of pumpkin spice seasoning. I don’t know about you, but I’m a complete sucker for quick foods that make my life easier. This is one of those recipes!
To make it even easier- I like to pre-measure all of the dry ingredients into a snack size zipper bags and write on the outside with a sharpie the wet ingredients that still need to be added. This is a great idea if you are at home or if you will be traveling and have access to a small kitchenette.
Here are my TIPS for SUCCESS…
This recipe for No Pumpkin, Pumpkin Spiced Mug Cake is super easy but before I jump into how to make it, there are some important factors that could dramatically effect your results. I want you to be successful so read these over before jumping in.
Ramekin. I used a 3-inch wide ramekin. (All the mug cakes found on LFW will be made in a 3-inch ramekin, so you can buy a set and know you will use them again.) The shape of the ramekin is important- you want a container with straight sides so the cake can climb up the walls. If you don’t have a 3-inch ramekin-try using a 3-inch glass pyrex container (We have these for storing leftovers and the work perfectly) OR try an extra wide coffee cup.
Cooking times. Cooking times will vary depending on the width of the container you use and the power of your microwave. If you are using a container less than 3-inches wide- your cooking time will be longer.
Grease. I use a compliant shortening made from coconut. I find it has the best “no-stick” rate. If you don’t have the same one as me-you can still use a compliant- shortening, butter, or oil. They will all work similar. Check you the YES/NO List to make sure what you are using is compliant.
Separate. For the best results, mix your ingredients in a separate container from the greased container for microwaving.
Caution. Use an oven mitt or a dish towel when removing from hot items from the microwave.
Let’s talk Pumpkins & Lectins
Do pumpkins have lectins? The answer is yes!
What can we do to remove lectins? Pumpkins can be reintroduced into your diet in Phase III- if it has been skinned & deseeded OR pressure cooked OR use my “No-Pumpkin, Pumpkin Hack” below.
What about pumpkin seeds? There’s no way around this one, pumpkin seeds are a no-no, no matter what.
No-Pumpkin, Pumpkin Hack
HOW TO MAKE PUMPKIN PUREE WITHOUT USING ACTUAL PUMPKIN…
Sweet Potatoes. Sweet potato puree replicates the flavor and texture of pumpkin puree so you can still have your pumpkin spice latte flavor without the lectins. No one will know it’s actually a sweet potato spice latte but you AND your happy gut as you glide through the day without digestive discomfort!
Stock up. When it is pumpkin spice season- Keep Pumpkin Spice Seasoning in your pantry AND sweet potato puree ready in the fridge.
Do it this way. Try these lectin-free recipes- Pumpkin Spice Seasoning, Pumpkin Spice Iced Coffee Latte, or Pumpkin Spice Pizza
Pumpkin Spice Mug Cake
Let’s make it together. Yummy treats coming out of our kitchens soon!
PREP TIME: 5 MIN
COOK TIME: 3 MIN
TOTAL TIME: 8 MIN
INGREDIENTS
Here’s all the goodies you need to make Pumpkin Spice Mug Cake.
For the Mug Cake
1 egg
1/8 tsp iodized sea salt
4 tbsp blanched almond flour
1/4 tsp baking powder
1 tsp pumpkin spice seasoning
2 tables sweet potato puree
For the Frosting
1 1/2 tsp powdered monk fruit sweetener
1 tbsp organic cream cheese
2 tsp coconut cream or nut milk
2 tsp ghee
pumpkin spice seasoning
INSTRUCTIONS
Here’s how to make Pumpkin Spice Mug Cake at home.
For the Mug Cake
Follow instructions below and make frosting first
Using compliant shortening, grease a 3-inch ramekin or a large coffee cup.
In a glass measuring cup add egg, extract if using, salt, brown sugar sweetener, almond flour, baking powder, pumpkin spice seasoning and sweet potato puree. Combine with a whisk.
Pour mixture into prepared ramekin and microwave for 2 minutes
Carefully, remove ramekin out of microwave and dump out onto a plate
For the Frosting
In a microwaveable cup, put the powdered monk fruit sweetener, organic cream cheese, coconut cream, and ghee. Microwave for 10 seconds to soften but not melt.
Using a fork or a small whisk combine the ingredients until a nice smooth texture is formed
Frost warm cake and sprinkle with pumpkin spice seasoning before serving
Here’s the printable recipe…
Pumpkin Spice Mug Cake
Ingredients
- 1 egg
- 1 tsp pumpkin spice extract or vanilla (optional)
- 1/8 tsp iodized sea salt
- 1 tbsp brown sugar sweetener (Swerve)
- 4 tbsp blanched almond flour
- 1/4 tsp baking powder
- 1 tsp pumpkin spice seasoning
- 2 tables sweet potato puree
- 1 1/2 tsp powdered monk fruit sweetener
- 1 tbsp organic cream cheese
- 2 tsp coconut cream or nut milk
- 2 tsp ghee
- pumpkin spice seasoning
Instructions
- Follow instructions below and make frosting first
- Using compliant shortening, grease a 3-inch ramekin or a large coffee cup.
- In a glass measuring cup add egg, extract if using, salt, brown sugar sweetener, almond flour, baking powder, pumpkin spice seasoning and sweet potato puree. Combine with a whisk.
- Pour mixture into prepared ramekin and microwave for 2 minutes
- Carefully, remove ramekin out of microwave and dump out onto a plate
- In a microwaveable cup, put the powdered monk fruit sweetener, organic cream cheese, coconut cream, and ghee. Microwave for 10 seconds to soften but not melt.
- Using a fork or a small whisk combine the ingredients until a nice smooth texture is formed
- Frost warm cake and sprinkle with pumpkin spice seasoning before serving
