Updated: Apr 23, 2021
Do you have some leftover pumpkin puree in your fridge from another recipe that you don't know what to do with? I've got you! This mug cake is so simple to make, and hits that sweet tooth spot without all those filler ingredients that the store bought ones come with. Not only that, it is much lower in sugar and fat. Oat flour makes this mug cake gluten free without sacrificing texture. Just microwave for 1 minute and 45 seconds!
Collect all your ingredients, gluten free oat flour is what you will use for this mug cake. You can use regular oat flour if you are not gluten free. You will also need cinnamon, pumpkin pie spice, salt, baking powder, oil of your choice, milk of your choice (I like to use oat), real maple syrup, white chocolate or semi-sweet chocolate chips, and of course pumpkin puree.
Mix together dry ingredients except chocolate.
Then add wet ingredients and mix until totally smooth. Now add your chocolate, I like to add half of mine and mix it in, then top it with the rest.
Microwave for 1 minute and 45 seconds, let it cool for just a couple minutes, and enjoy!
5 Tbsp gluten free oat flour
1/4 tsp cinnamon
1/8 tsp pumpkin pie spice
1/4 tsp baking powder
Dash of salt
1 Tbsp dairy free chocolate chips or white chocolate chips
1 Tbsp pumpkin puree
2 tsp real maple syrup
1 tsp avocado oil or vegetable oil
2 Tbsp dairy free milk of your choice
Grab your favorite mug, add all the dry ingredients except chocolate chips.
Stir dry ingredients until evenly mixed.
Now add your pumpkin, maple syrup, oil, and milk.
Mix until totally smooth, make sure to scrape the corners of the mug so you do not end up with dry spots.
Now add your chocolate chips. I like to add half and stir them in, then add the other half on top to ensure the perfect chocolate ratio!
Microwave for 1 minute and 45 seconds.
Let it cool for a few minutes, it will be very hot. Top with your favorite toppings or enjoy as is!