If pumpkin pie and cake had a baby, it would be this pumpkin spice mugcake. Pumpkin is everywhere right now–pumpkin pancakes are all the rage. I did the pumpkin pancakes, so I was ready for something different this morning. I really enjoy mugcake because it is so easy and a very quick clean up. The whole cleaning the pan bit for pancakes really knocks down my motivation levels, especially in the morning when all I want to do is eat my breakfast. Therefore, my lackluster desire to clean up led me to mugcake this morning.
- 1/2 c old fashioned rolled oats (grinded/blended into flour)
- 1/3 c pumpkin puree
- 2 egg whites OR 1/4 c liquid egg whites
- 1/2 tbsp coconut flour
- 1 tsp baking powder
- 2 tbsp milk of choice (I use Silk Unsweetened Almond Milk)
- Pumpkin spice (as much or little as you like)
- A few drops of liquid stevia or 2 tsp sweetener of choice (ie. organic cane sugar)
*Substitutions for coconut flour: I have omitted the coconut flour when I didn’t have it and used PB2 because it’s powdery and coconut manna (coconut flesh), and it came out amazing. But you may not have those on hand, so here’s a list of substitutes that may work:
- 1 tbsp PB2 + 1 tbsp coconut manna (coconut flesh) (GF)
- 1 tbsp regular flour or whole wheat flour (works well)
- 1/2 or 1 tbsp another GF flour [almond meal, chickpea flour, etc]. Take a look at the consistency though, start with 1/2 tbsp and if it needs more do another 1/2
- Experiment with another powdery substance! Get creative and use your best judgement 🙂 I was totally winging it when I used the PB2 and coconut manna, and it was my best mugcake yet. The reason why coconut flour only requires 1/2 tbsp is because it is very, very absorbent. You usually use less coconut flour than you would most other flours.
- Grind/blend the oats into flour
- Add remaining ingredients together and blend in a magic/nutribullet, with a hand blender, or in a regular blender (if the mixture is too dry and not mixing, you can add a touch of greek yogurt or a dash of more milk but be very careful and do so little by little)
- Pour into a lightly greased large mug–it will rise in the microwave
- Microwave for 1.5-2 minutes, test with a toothpick, microwave in 15 second intervals until toothpick is clean and center is cooked through. If you see it rising out of the mug in the microwave, pause and give it a second, then try a 10 second interval until it’s done. Once you get close to 3 minutes, it should be good.
I always top my mugcake with organic peanut or almond butter (soooo good). I sprinkled some cinnamon on this one and had a banana on the side. Get creative and top yours with things you like! Other good ideas are greek yogurt (for fruity mugcakes), pure maple syrup, or pure honey. For you fitness junkies out there, you can also whip vanilla or chocolate whey protein powder into greek yogurt to make an icing-like topping. Yum! As always, use what you like, be creative, and have fun.