Pumpkin Chocolate Chip Muffin in a Mug {THM-S, Low Carb, Sugar Free}
The perfect blend of pumpkin and spice with a liberal helping of warm, gooey chocolate chips – all ready in less than five minutes!
Servings: 1 Serving
Calories: 431kcal
Ingredients
- 1 Tablespoon Melted Coconut Oil (I use refined)
- 1 Egg Yolk
- ¼ cup Almond Flour
- 1 Tablespoon Canned Pumpkin
- ½ Teaspoon Cinnamon
- ½ Teaspoon Baking Powder
- 1 Tablespoon Xylitol
- 1 Tablespoon Lily's Stevia Sweetened Chocolate Chips
For the Frosting:
- 1 Tablespoon softened Cream Cheese
- ½ Tablespoon [Gentle Sweet
] or to taste
- ½ Teaspoon Unsweetened Almond MIlk
]
Instructions
- In a large microwaveable mug or ramekin, mix all muffin ingredients together.
- Microwave on high for 1 minute 10 seconds.
For the Frosting:
- Combine cream cheese, Gentle Sweet, and unsweetened almond milk and mix well.
- Frost the top of your muffin and enjoy!
Video
Notes
My microwave is a 1100 watt - your microwave cooking time may vary according to wattage. I usually eat this muffin without frosting, but the frosting is a nice touch! If you want to use Trim Healthy Mama Baking Blend in place of the almond flour, use 3 Tablespoons of Baking Blend, use the whole egg instead of just the yolk, and use 2 Tablespoons of pumpkin instead of 1.
Nutrition
Serving: 1Muffin with Frosting | Calories: 431kcal | Carbohydrates: 10g | Protein: 11g | Fat: 42g | Fiber: 8g | Sugar: 2g