This Pumpkin Mug Cake is a wonderful cozy dessert for the cool days. Its soft, moist, has oodles of lovely warm pumpkin pie spices and is ready in a jiffy.
Author: Natasha Minocha
1/8 tspbaking soda
1/2tsppumpkin pie spice
1TbspCoconut sugarYou may want to add more sugar. This is a lightly sweetened cake.
2-3tbspCoconut milkYou can use any milk of your choice
1tbsp, heapedOrganic peanut butter
2tbspDairy free chocolate or Dark chocolate (70%) chipsOptional
In a small bowl, add the quinoa flour, baking powder, baking soda, salt and pumpkin pie spice.
Stir in the milk, oil, pumpkin puree and peanut butter. You should have a thick batter. If the batter seems too dry, add another tablespoon of milk.
Fold in the chocolate chips, if using.
Scrape the mixture into a microwave friendly mug. Place a plate underneath ( to catch any overflow). Sprinkle some chocolate chips if you like. Set the plate in your microwave and cook for 2 minute 15 secs. You may have to cook for another 30 secs, depending on your microwave.