Ingredients:

  • 1/4 cup (60g) pumpkin puree (unsweetened)
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15g) coconut oil, melted
  • 3 tbsp (25g) almond flour
  • 1/2 tsp (2g) pumpkin pie spice
  • 1/4 tsp (1g) baking powder
  • 1 pinch (0.5g) salt
  • 1 tbsp (15ml) unsweetened almond milk
  • 1 tbsp (15g) Greek yogurt
  • 1g cinnamon

Instructions:

  1. In a 12 oz microwave-safe mug, combine the pumpkin puree, maple syrup, and melted coconut oil. Whisk vigorously with a fork until the mixture is smooth.
  2. Sift in the almond flour, pumpkin pie spice, baking powder, and salt. Stir gently until just combined, avoiding overmixing to keep the cake light.
  3. Stir in the almond milk last until the batter reaches a velvety consistency.
  4. Place the mug in the center of the microwave and heat on high for 2 minutes. The cake is done when the edges are set and the center springs back slightly.
  5. Let the cake sit for 60 seconds to allow residual steam to finish cooking the center.
  6. Top with Greek yogurt and a sprinkle of cinnamon before serving.