Pumpkin Mug Cake (Paleo, Gluten Free)

nomnompaleo.com

Lisa T.

3 tablespoons finely ground almond flour

¾ teaspoon pumpkin spice blend

⅛ teaspoon baking soda

⅛ teaspoon Diamond Crystal kosher salt

1½ tablespoons maple syrup or 1 tablespoon honey

1 tablespoon canned pumpkin purée

1 teaspoon avocado oil or melted coconut oil, ghee

⅛ teaspoon vanilla extract

1 large egg

1 tablespoon whipped coconut cream optional

Directions at nomnompaleo.com

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