Add your almond flour, baking powder, pumpkin and pumpkin pie spice. Use a whisk to mix your dry ingredients well until the baking powder is well distributed.
Add the remaining ingredients and mix until everything is just incorporated.
Microwave for 90-110 seconds or until the top of your mug cake is cooked through and a toothpick comes out clean when poked into the center.
Top with additional mini chocolate chips (if desired) and top with coconut whipped cream & some additional pumpkin pie spice (optional) and serve!
Hint: You may need to add additional time depending on your microwave
Video
Notes
Substitutions
If you are interested in making this pumpkin spice mug cake but you have dietary restrictions, you can make the following substitutions:
Coconut oil- use butter if you don't have coconut oil and do not have any dietary restrictions.
Mini Chocolate Chips- Use regular chocolate chips if you don't gave any mini chocolate chips on hand.
This recipe is already gluten-free, vegetarian and dairy-free.
Variations
This recipe is already kid and toddler friendly!
Equipment
All you need for this recipe is a microwave and a microwave safe mug.
Storage
This recipe does not store well and is best served fresh.