September 21, 2020

Blue Crab Martini – Food & Life, Inspired by the Chesapeake BayBlue Crab Martini

Im really a food blogger from Martini. All food tested by my self and i will recommend the best restaurant in BayBlue Martini. Like dessert recipes, drinks, meal for lunch.

#EatLean2015 Day 9: Paleo Pumpkin Mug Cake

#EatLean2015 Day 9: Paleo Pumpkin Mug Cake

I love everything about this Paleo Pumpkin Mug Cake. E-v-e-r-y-t-h-i-n-g! It’s delicious, healthy, and it only takes 5 minutes to make. But the best part is that it’s a single serving, so there’s no need to commit to baking a whole cake when your sweet tooth strikes.

The earthy pumpkin flavor and sweet maple cream frosting make the perfect snack to nibble on with an afternoon cup of coffee. Speaking of coffee, I’ve been drinking a lot of it this winter. After spending time out in the cold there’s nothing better than being welcomed back inside by a freshly brewed cup of coffee and one of these Paleo Pumpkin Mug Cakes. That’s becoming my favorite afternoon ritual these days, and one that makes winter a (teensy) bit more bearable.

#EatLean2015 Day 9: Paleo Pumpkin Mug Cake

#EatLean2015 Day 9: Paleo Pumpkin Mug Cake

If you’re wondering what a “mug cake” is, then here’s the scoop- it’s a simple “cake” that’s made with a few simple ingredients and “baked” in the microwave in a mug. There’s no flour, no sugar, and no mess to clean up! (You might also want to check out the Mint Chocolate Mug Cake I shared last year.)#EatLean2015 Day 9: Paleo Pumpkin Mug Cake

This Paleo Pumpkin Mug Cake is made with a banana, egg, pumpkin puree, honey, vanilla, and a few spices- all things you probably already have laying around the kitchen. I chose to top my mug cake with a little maple cream frosting and a sprinkle of fresh pecans, but this is totally optional.

#EatLean2015 Day 9: Paleo Pumpkin Mug Cake

#EatLean2015 Day 9: Paleo Pumpkin Mug Cake

We’ve made it through the first 9 days of #EatLean2015, only 6 more to go! In case you’ve missed a post or two along the way, here’s a recap of the #EatLean2015 recipes so far:

1. Black Bean & Quinoa Crock Pot Soup
2. The Pomegranate Splash
3. Italian Stuffed Peppers with Cauliflower Rice
4. Winter Kale Salad with Honey Balsamic Vinaigrette
5. Fig & Goat Cheese Stuffed Chicken
6. Rainbow Carrot Muffins
7. Roasted Lemon and Garlic Hummus with Cilantro
8. Curry Chicken Salad

Be sure to follow my #EatLean board on Pinterest for even more delicious healthy meals!

Follow Christin @ Blue Crab Martini’s board #EatLean Healthy Recipes on Pinterest.

#EatLean2015 Day 9: Paleo Pumpkin Mug Cake

Paleo Pumpkin Mug Cake

Author: Blue Crab Martini
Prep time: 1 minCook time: 3 minsTotal time: 4 mins
Serves: 1 mug cake

This Paleo Pumpkin Mug Cake is delicious, nutritious, gluten free, and read to eat in only 3 minutes. The best part is that it makes a single serving, so there’s no need to bake a whole cake every time a craving hits.
Ingredients

  • 1 egg, whisked
  • 1 small banana, mashed
  • 2 TBS organic pumpkin puree
  • 1 tsp pure vanilla extract
  • 1 tsp pumpkin pie spice
  • 2 tsp raw organic honey (or more if you want a sweeter flavor)
  • Pinch of pink Himalayan salt
    For the Maple Cream (optional)
  • 1 can coconut milk
  • 3 TBS organic maple syrup
  • 1 tsp pure vanilla extract
  • Pinch of pink Himalayan salt
  • ½ tsp pumpkin pie spice
  • Chopped pecans, for garnish

Instructions

  1. In a small bowl, combine the egg and banana and whisk until well combined.
  2. Then add the remaining ingredients and stir.
  3. Pour into a large microwave safe mug.
  4. Microwave for 2-3 minutes, or until fully cooked.
  5. To make the Maple Cream (Note: this makes enough cream topping for several mug cakes, and can be stored in the fridge for several days)
  6. Add the coconut milk to the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until small peaks begin to form, about 3-4 minutes.
  7. Next, add the remaining ingredients and whisk on medium speed until everything is fully mixed in.
  8. Once mug cake has cooled slightly, add maple cream topping and garnish with pecans.