PUMPKIN-PECAN GINGERBREAD MUG CAKE

Finally,  I gave in and made this "mug cake" I hear everyone talking about. There were so many people saying "it's not Paleo if you microwave it!" that I was slightly intimidated until I realized, though not the ideal way of cooking, it's convenient and if we're gonna be hardcore about the Paleo, then you'll need to get rid of your computer. C'mon?  

Mug cakes are a lot of fun to make and something the kids can help with without worrying about a huge floury mess in the kitchen.  Everything is consolidated into 1 mug. Let me repeat that...1.  That means only 1 dish to wash, that's an amazing treat any day in my book. 

Anyway, I decided to make one of my faaaavorite flavors to start with.  Chocolate is easy, but I love pumpkin and gingerbread.  Each flavor on their own are amazing, but combine the two and you truly have a dynamic duo.  

 

INGREDIENTS:

• 2 Tbsp coconut flour
• 1/4 tsp baking powder
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• pinch of salt (approx.1/8 tsp)
• 1/2 tsp vanilla extract
• 3 Tbsp pumpkin puree (not pumpkin pie)
• 1/4 c coconut milk
• 1 egg
• 1 Tbsp raw honey
• 1 Tbsp Blackstrap molasses
• 1-2 Tbsp chopped pecans (optional)

INSTRUCTIONS:

1. In a large mug (at least 12 oz), combine coconut flour, baking powder, cinnamon ginger, nutmeg and salt, mix with a fork
2. Add the vanilla extract, pumpkin puree and milk into the flour spice mixture and stir until well blended
3. To the pumpkin batter, add egg,  honey and molasses and continue to stir until everything is mixed together
4. Place in microwave and cook on medium-high heat for 2 minutes, a little longer if the center still looks raw
5. Remove and allow to cool for a few minutes
6. Top with chopped pecans (you can also add to the mixture prior to cooking)
7. EAT UP!