Can you see the leaves turning vivid shades of golden brown and hear the crunch of them as you stroll through campus? Yeah, me neither.
Even so, I am still embracing all things fall (and, thus, pumpkin) with this pumpkin mug cake! It is incredibly easy to make and dorm room friendly, if you have a microwave.
Also, I am sure we could all use an extra dose of potassium and antioxidants that the pumpkin provides.
1/2 cup canned pumpkin puree
4 tbsps coconut flour
2 tbsps almond milk
1/2 tsp baking powder
1/4 tsp of cinnamon or pumpkin pie spice
1/2 tsp vanilla
Chopped walnuts and dried cranberries
1. Mix all the ingredients in a microwavable safe bowl.
2. Microwave for 3 minutes on full power in one-minute intervals.
3. If you have the luxury to, flip the mug cake onto a sheet of aluminum foil and put it in an oven toaster until golden-brown.