I have a standing Amazon Subscribe & Save order for canned organic pumpkin; it's so cheap to order it by the case, and it's often only sold seasonally in certain stores like Trader Joe's. So even though it's spring and the temps are just starting to creep up here, I cracked open a can for breakfast.
Today's recipe is a reworking of a microwave breakfast cake that I always found a little dry. Today's version came out really well, and my visiting thirteen-year old nephew (who is most certainly not paleo!) even gave it a thumbs up.
I added the chocolate chips to appease the kids. I think with the added coconut oil this would be plenty moist without them. If you're using the chocolate I think you could definitely lessen the amount of added sweetener as well. With both this was a touch too sweet for my taste buds, but the kids all loved it.
Paleo Pumpkin Mug Muffin
2 tbs. coconut flour
1/2 tsp. baking powder
1 tsp. pumpkin pie spice
pinch of salt
1 tbs. melted coconut oil
1/4 cup coconut or almond milk
1 egg, lightly beaten
1/3 cup canned pumpkin puree
1 tbs. raw honey or maple syrup
Grease the inside of a microwave-safe mug or small bowl. Stir in all
ingredients. If you want a totally smooth texture, run the mixture
through a blender or food processor first. While this step isn't necessary, it will ensure you're not left with any clumps of coconut flour.
Microwave on high for 3-4 minutes or until set. Carefully remove from mug or bowl to plate.