Thursday, September 12, 2013

Paleo Pumpkin Mug Muffin


This one isn't going to win any beauty awards, but it's super easy, quick and tasty. I hadn't planned on rolling out another pumpkin recipe quite yet (I have plenty up my sleeve for October!) but found myself out of bananas this morning.

I decided to rework my 3 ingredient banana mug muffin using pumpkin instead. Since pumpkin lacks the natural sweetness of banana, I did include a tiny bit of raw honey and some cinnamon for flavor. You could also add 1 tbs. unsweetened cocoa powder if you want a chocolate muffin, and get fancy with stir-ins like chopped pecans or shredded coconut.

Paleo Pumpkin Mug Muffin

1/3 cup canned organic pumpkin
1 egg
1-2 tbs. raw almond butter
1/2 tsp. raw honey
sprinkle of cinnamon

Grease a microwave-safe mug or small bowl. Combine all ingredients, stirring to blend. Microwave on high for 2-3 minutes or until set (will likely still be somewhat soft in the center).

5 comments:

  1. I have tried a mug muffin before, albeit not pumpkin. The smell of cooked egg dominated and I couldn't even stomach eating it. Please tell me that doesn't happen with this one!

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    1. Hi Nan! I can honestly say to me it wasn't "eggy." I would give it a try! You can also always whir your ingredients up in a small blender beforehand to really integrate the egg. I think the main flavor in this one is definitely the pumpkin though!

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  2. So good! Very "pumpkiny" and not eggy at all. I am so glad it is pumpkin season again.

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  3. I am doing a whole life challenge where I lose a point for raw honey. Any other alternatives on that?

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    1. I don't know the criteria of your specific challenge... if it's like a Whole30 the program would probably recommend against a breakfast like this. If you want natural sweetness you can always try a little very ripe mashed banana.

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