Gluten free pumpkin mug cake

I have not been able to bake for a while now so satisfying my sweet tooth have been a challenge. I figured since mug cakes don’t take much time I experimented a few days back and came up with this gluten free pumpkin mug cake that was superb!

Gluten free pumpkin mug cake | Eat Good 4 Life

Baking is one of my favorite things to do in the kitchen. I love cooking but because I have such a sweet tooth perhaps that is why I love baking much more.

While in school I hardly have any time to bake so I have to device sways to satisfy my sweet tooth so either I make thing that requires no baking or I have to make things that are super quick like this gluten free pumpkin mug cake.

Given the season, I wanted to make something that used pumpkin. I have not had a chance to utilize pumpkin much so I thought this would be the perfect time.

Besides using pumpkin puree for this dessert I also used Truvia Nectar. It was the perfect fit because not only I didn’t want the mug cake to be super sweet but because coconut flour absorbs so much liquid using Truvia Nectar was much better than just plain sugar.

Because this gluten free pumpkin mug cake was so easy to make I really want to start making other versions. I think a peanut butter chocolate one may be next so will see.

One thing I have to warn you about is that the time you may need to make this gluten free pumpkin mug cake may be different than mine. I have a 800 watts microwave so depending on the power of your microwave you many need less time. Just make sure that you keep an eye on it after 2 minutes because for me I needed almost 4 minutes to get the mug cake ready.

I hope you get to try this gluten free pumpkin mug cake recipe. If you like something sweet but don’t have the time for baking this may be the dessert for you.

Enjoy!

Gluten free pumpkin mug cake | Eat Good 4 LifeGluten free pumpkin mug cake | Eat Good 4 LifeGluten free pumpkin mug cake | Eat Good 4 Life

This recipe is sponsored by Truvia. The opinions and text are all mine. The end.

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Gluten free pumpkin mug cake

Miryam's original recipe

Yield: 3 mug cakes

Total Time: 10 minutes

Ingredients:

Directions:

In a medium-sized bowl, whisk together eggs, pumpkin puree, milk, coconut oil and truvia nectar until combined. Add the coconut flour, baking powder, vanilla extract and mix together.

Divide the mixture between 3-4 microwavable mugs. Microwave for 3-5 minutes depending on the power of your microwave.

Serve immediately. I served with a little bit of chocolate sauce but you don't have to.

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9 comments

  1. Hola Miryam…no escribo en inglés porque seguro que no me entiendes..je je je…me encanta estos “cuadritos” que has hecho y te aseguro que la haré…solo una cosa las medidas en gramos como serían?? una taza a que equivale y las cucharas que són soperas???
    Felicidades por el blog.
    muchos besos

  2. Hola,

    1 cup equivale a 227 gr
    1/4 cup 57gr o 59ml
    1 tablespoon equivale a 14 gr o 15ml
    1 teaspoon equivale a 4 gr

    te pongo un link que he encontrado que te servira mejor
    http://www.exploratorium.edu/cooking/convert/measurements.html

    Si tienes mas dudas avisame
    Saludos

  3. I’m obsessed with your blog! These bars look so great!

  4. You should take part in a contest for one of the greatest blogs
    on the web. I’m going to recommend this website!

  5. Deliissshhhh!! Just made it and it turned out yummmie! We don’t have pumpkinspice over here, but i found the recipe to make it myselfwhich made it a bit more work, but next me i will have all the spices ready for use. My kids love it too so i am afraid there won’t be anything left by tomorrow, hahahaha

  6. Hi! Can I make this recipe with gf flour? Has anyone made it this way?

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