This mug cake is on the large size, so it can easily be shared between two people. Or if you would prefer a smaller mug cake, simply divide the ingredients in half. This will help slash the calories, fat, sugar and carbs down and still be satisfying!
Course Dessert
Cuisine American
Prep Time 5 minutesminutes
Cook Time 3 minutesminutes
Total Time 8 minutesminutes
Servings 1-2
Calories 389kcal
Ingredients
1/4cupoat flouror choice
1/2tsp. baking powder
1/2tsp. pumpkin pie spice
1large egg white
2tbsp. organic coconut palm sugaror sub brown sugar
2tbsp. pumpkin puree
2tbsp. unsweetened cashew milkor choice
Pinch of salt
2tbsp. dark chocolate chipsor choice
Optional 'Cream Cheese' Topping:
3tbsp. plain Greek yogurt
1/4tsp. vanilla extract
1-2tsp. Steviaor sweetener of choice & to taste
Instructions
In a small bowl, combine oat flour, baking powder, salt, and pumpkin pie spice. Stir until combined.
Stir in the sugar, milk of choice, egg white, and pumpkin puree. Mixing until no clumps remain.
Fold in 1 tbsp. chocolate chips, reserving remaining for garnishment.
Spray the inside of a mug with nonstick cooking spray and pour in the batter.
Microwave on high for 2 1/2 to 3 minutes, or until the mug cake is cooked through. Place a toothpick down the center to check for doneness. The toothpick should remove clean.
Sprinkle the top with remaining chocolate chips and enjoy!