Pumpkin Spice Mug Cake

This pumpkin spice mug cake is a simple and satisfying fall treat that you can enjoy any time of day. It's gluten-free, dairy-free, and naturally-sweetened, so you can have your cake and eat it for breakfast, too!

And best of all, this is probably the easiest cake you'll ever make.

If you're into using the microwave, this recipe is for you! I created it with a 1-2-3-4 sequence, so it's easy to remember. It's made with ingredients you probably have on hand, and it takes less than 5 minutes to make. The convenience factor is on point for this one!

Watch our Facebook Live video below for the step-by-step tutorial and taste test (enter full screen to see the full video).

1/2 cup Mama Emma’s mix (hey, that's the same amount that's in the free sample pouch!)

1 medium-size egg

1 Tbsp avocado oil

2 Tbsp almond milk or water (or chai tea)

3 Tbsp pumpkin purée

4 Tbsp maple syrup (to taste)

A pinch of cinnamon or pumpkin spice

With a fork whisk egg, oil, milk, pumpkin, and maple syrup. Add the pumpkin spice. Slowly add Mama Emma’s mix until incorporated and the consistency of cake batter. Heat in a microwave on high for 1:20 or bake in a toaster oven for 5 min. **Use caution when removing mug from the microwave! hold by the handle or with a pot holder** Let cool and serve with whipped topping and a sprinkle of cinnamon spice.