Chocolate Chip Pumpkin Mug Cake
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!
Servings 1 -2
- 1/4 cup oat flour or choice
- 1/2 tsp. baking powder
- 1/2 tsp. pumpkin pie spice
- 1 large egg white
- 2 tbsp. organic coconut palm sugar or sub brown sugar
- 2 tbsp. pumpkin puree
- 2 tbsp. unsweetened cashew milk or choice
- Pinch of salt
- 2 tbsp. dark chocolate chips or choice
Optional 'Cream Cheese' Topping:
- 3 tbsp. plain Greek yogurt
- 1/4 tsp. vanilla extract
- 1-2 tsp. Stevia or sweetener of choice & to taste
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!
Calories: 389kcal | Carbohydrates: 64.3g | Protein: 10.2g | Fat: 11.7g | Saturated Fat: 0.4g | Sodium: 266.8mg | Fiber: 5.8g | Sugar: 41.5g