Happy Pumpkin Tuesday from the hills of Tennessee!
I was fortunate enough to touch down at McGhee-Tyson Sunday evening and have been relishing the chilly, autumnal paradise I have set foot in. Nothing, absolutely nothing, is better than getting to be with your family, especially at Thanksgiving.
This little lady hadn’t been home since July, so you could imagine how relieved I was to finally get home for this Thanksgiving week. Getting to be with my brothers and parents and aunts and uncles and cousins and rocking grandmother is something I am so thankful for this year, despite my leaving my husband behind to keep cranking out fruitcakes in Corsicana (p.s.- If you’re one of my Corsicana homies, please make sure he eats a vegetable while I’m gone…and ketchup is NOT a vegetable).
While I absolutely adore my family, I am the odd Paleo man out amongst them. They love and accept my beets and coconut oil and grassed ways, yet at holiday gatherings there are certain Southern family traditions that cannot and will not be paleofied.
Like I’ve discussed with y’all, I’m not militant with my Paleoness; I respect you if you want to eat a donut or pizza. I make my choices based on what makes me feel and look and perform my best. Yet I won't judge you for your food choices. You do you, my friend.
Looking ahead to the Thanksgiving spread ahead of me, there will be some gluten-free options, and my family is allowing me to make cranberry sauce and brussel sprouts. However, when it comes to dessert, they want their apple pie topped with Mayfield vanilla ice cream and would prefer I don’t put my little Paleo paws on it. No offense taken here.
So what’s a pregnant Paleo lady to do on Thanksgiving night when she wants a dessert that isn’t going to stray from her eating habits and nutrition goals?
Why, she can just make her own individually portioned pumpkin dessert in the microwave! That’s what!
Can you only make this pumpkin mug cake on Thanksgiving? Of course not! Don’t be ridiculous! I’d even go as far to say you could make this for breakfast…top it with some diced banana, berries, or almond butter and you’ve got a breakfast of champions! Better yet, have it with a cup of pumpkin spice coffee…I know what I’m having for breakfast tomorrow…
Anyways, this dessert could not be easier. 2 minutes of mixing things in a mug and 2 minutes of heating=PALEO PUMPKIN CAKE.
So what goes into this magically delicious treat?
The whole party starts with your dry ingredients- coconut flour, baking powder, pumpkin spices.
Next goes in your wet ingredients- maple, coconut oil, almond butter, egg, pumpkin, vanilla.
Thanks to the baking powder and egg, the cake puffs up beautifully and is super fluffy. The pumpkin, coconut oil, and almond butter keep the cake rich and luscious. And of course, it wouldn’t be a pumpkin recipe without the pumpkin spice brigade- cinnamon, nutmeg, clove, ginger, allspice.
Y’all know you are two minutes away from pumpkin paradise? I’m not really sure what you’re waiting for…
If you really want to get wild and crazy, which you know I’m always up for that, you could dollop some of my pumpkin butter, whipped coconut cream, or cashew ice cream on top. Sprinkle some chopped pecans, dried cranberries, pomegranate seeds, or chocolate chips to take this cake to Thanksgiving decadence status.
See, you can have your Paleo cake and eat it, too!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!