This is a super moist “pumpkin pie” version of my traditional chocolate mug cake recipe, and just as delicious! I smothered it in peanut butter (because peanut butter goes with everything), and sprinkled on some cacao nibs for a superfood boost!
Serves 1 – recipe from here
You will need:
2 tbsp Coconut Flour
1 tbsp Buckwheat Flour
1/4 tsp baking powder
1/4 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/2 tbsp sweetener of choice (i used coconut sugar)
1/4 cup soy milk (or milk of choice)
3 tbsp carton egg whites
2 tbsp pumpkin puree
optional:
1 tbsp cacao nibs or chocolate chips
1/2 tbsp peanut butter
Directions:
In a bowl, combine the coconut flour, buckwheat flour, baking powder, cinnamon, ginger, and nutmeg until mixed. Add the milk and stir until smooth. Whisk in the egg whites, then add the pumpkin puree and stir until combined. Fold in some cacao nibs or chocolate chips and pour into a greased, microwave-safe mug or mini loaf pan. Microwave for 2.5 – 3 minutes. Top with peanut butter and more chocolate!!
Enjoy!
