Pinterest got to me. I was browsing and pinning for school stuff and everyone is pinning pumpkin stuff. It’s way to hot for thinking about Fall.
And then I woke up this morning and it was cool….then pumpkin sounded good!
I had been craving some baked goods so I decided to play around with another muffin in a mug recipe.
And I had success on the first try.
I’ve been using a lot of flax lately and decided to do a mix with coconut flour and it was a good choice. It came out with more of a cake feel. It’s a bit dense but so good.
But, here is the bonus. Put half of your batter into a greased dish….then add a tablespoon or two of cream cheese, then top with the rest of your batter. This is perfect.
Now, if you’re not lazy like me, you could whip up the cream cheese with a bit of butter and sweetener. However, in the morning that is too much work for me. Plus, I just love this the way it is.
Then bake at 350 for 12-17 minutes. And it has a bit of a range as I think my oven is running a bit colder and things are taking a tad longer to bake, so use your discretion. If you are a Trim Healthy Mama this falls under S.
- 1 egg
- ½ tsp. vanilla extract
- 1 tsp. coconut oil
- 1 tbsp of pureed pumpkin
- 2 tbsp ground flax
- 2 tbsp coconut flour
- ½ tsp. of cinnamon
- a dash of ground cloves
- a pinch of salt
- Stevia to taste (If you are using this for your kids, use 1 tbsp. of maple syrup)
- 1-2 tbsp. of cream cheese
- Mix wet ingredients (except cream cheese)
- Add in dry ingredients
- Put half of batter into greased dish
- Layer in the cream cheese
- Top with the rest of the batter
- Bake at 350 for 12-17 minutes