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Low Carb Pumpkin Muffin in a Mug - Paleo

Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1 muffin
Author Andrea Wyckoff

Ingredients

  • 2 Tablespoons almond flour
  • 1 Tablespoon coconut flour
  • 1 Tablespoon oil*
  • 1 egg pastured raised
  • 2 Tablespoons pumpkin puree
  • 1 to 2 teaspoons sweetener*
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon pumpkin pie spice

Instructions

  1. I personally like to spray olive oil into a mug before baking in it for easier removal after baking.
  2. Mix all ingredients together in a mug.
  3. Microwave for 60 to 90 seconds, until "done". In my microwave this muffin takes 90 seconds to cook perfectly.
  4. Turn mug upside down to remove muffin, this allows excess steam to escape so the muffin doesn't get overly moist on the sides, especially important to me if you are eating the muffin later.
  5. Optional: top the muffins with this vegan, paleo coconut whip cream.

Recipe Notes

*Oil: any oil in liquid form should work! I like to use avocado oil.

*Sweetener: I tested this recipe with granulated sweeteners and it worked great. This includes coconut sugar, maple sugar, lakanto, eyrhtritol, etc.