Low-Carb Pumpkin Mug Muffin

Low-Carb Pumpkin Mug Muffin

• 2 TBSP melted butter
• 2 TBSP heavy whipping cream
• 3 TBSP pumpkin puree
• 1 egg
• 4 TBSP sugar substitute (I use 50/50 Splenda/Erythritol)
• 2 TBSP coconut flour
• 1/4th TSP baking powder
• 1/4th TSP vanilla extract
• 1/2 TSP pumpkin spice
• 1/8 TSP nutmeg

Microwave 2 TBSP butter in a microwave safe mug until melted. Add heavy whipping cream, pumpkin puree, vanilla, and egg. Mix together. Add dry ingredients and stir until thoroughly combined. Microwave until a toothpick inserted in the center comes out clean or until the muffin just begins to pull away from the sides of the mug, about 2-5 minutes. (I used a 700 watt microwave. Adjust time for microwaves with a higher wattage).

Disclaimer: Nutrition is approximate. Sugar substitute not calculated.