Mini Pumpkin Cakes

 For 6 Small Cakes

Approximately 40 Sugar Calories each

For 3 Large Cakes

Approximately 80 Sugar Calories each

Ingredients for Cake

• 1/4 Cup - Coconut Sugar (192 Sugar Calories)
• 1/2 Cup - Almond Flour
• 1/4 Cup - Coconut Oil
• 1/2 Tsp - Baking Soda
• 1/4 Tsp - Baking Powder
• 1/2 Tsp - Ground Cinnamon
• 1/8 Tsp - Ground Ginger
• 1/2 Cup - Pumpkin Puree
• 3 Eggs - 2 Eggs Whites & 1 Whole Egg
• 2 Tbs - Flaxseed *Pureed

Ingredients for Whipped Topping

• 1 Cup - Heavy Whipping Cream
• 1 Tbs - Coconut Sugar (48 Sugar Calories)
• 1/2 Tsp - Pumpkin Pie Spice

Directions for Cake

1. Whisk together dry ingredients in a medium sized bowl. 
2. Then add eggs and pumpkin puree. Mix till well combined. 
3. Add coconut oil last and whisk together.
4. Divide batter into 3 coffee mugs.
5. Heat each mug for 3 minutes or sooner depending on watts. We have an older model. 
6. Once cooked the cake should come out of mug easily. Split cake in half and add whipped topping. Sprinkle on pumpkin pie spice. 

Directions for Whipped topping

1. In a medium sized bowl whisk together sugar and pumpkin pie spice.
2. Pour in heavy cream. Whisk again till well combined.
3. Using a handheld mixer. Beat on low until peaks form. Make sure to not over beat. 

*Puree flaxseed in a magic bullet till pureed to powder form.

Notes: Double the batch to make 12 cupcakes. Bake at 350 for 25 minutes. 

Enjoy!