Chocolate Pumpkin Mug Cake

I loved the Pumpkin Mug Cake so much that I made it again the next day, but with a twist. I had a hankering for chocolate and pumpkin together (oh how I miss pumpkin chocolate chip muffins), so here's how I tweaked it:

Chocolate Pumpkin Cake in a Mug {makes 1 serving}

Ingredients:

1 egg

2 tablespoons milk of choice

1/2 teaspoon vanilla extract

1/4 cup organic pumpkin puree

7 tablespoons almond flour

2 tbsp cocoa powder

1 tbsp erythritol

10 drops vanilla flavored liquid stevia

1 rounded tsp pumpkin pie spice

1/4 teaspoon salt

How to:
1. Mix together all ingredients in a bowl, or else just mix directly in a large size microwavable mug. If you mixed in a bowl, then pour into a large mug once smooth.

2. Microwave on high for about 2 minutes, or until the center is moist, but not liquid.

3. Turn it out onto a plate to cool a bit, or else wait a few minutes for it to cool in the mug. It WILL be extremely hot when it comes out of the microwave.

4. Eat up - Bon Apetit!

Comments:

If you would like to use regular sugar, then do about 1/4 cup in place of the erythritol and stevia. 

If you don't have liquid stevia, just use about 1/2 tsp or so of powdered stevia.

Almond flour can be a bit lumpy - I suggest sifting it a bit before adding.

I used whole organic grass-fed milk, but the recipe should work just fine with any milk substitute.

If you don't have pumpkin pie spice, then make your own mixture using about half cinnamon, and equal parts nutmeg, cloves, allspice (if you have it), and ginger.