Pumpkin Microwave Breakfast Cake

Makes 2 servings

  • 1 cup pumpkin puree
  • 2 tsp coconut oil
  • 1/4 cup almond meal
  • 2 tsp liquid honey
  • 2 eggs
  • 1 tsp pumpkin pie spice or healthy dashes of cinnamon, nutmeg and cloves
  • 1/2 tsp vanilla extract
  1. Melt the coconut oil and add to pumpkin in a medium bowl. Mix well.
  2. Add the almond meal and combine well.
  3. Stir in the rest of the ingredients.
  4. Spoon batter into a microwave safe cooking bowl and cook on HIGH for 5 minutes.
  5. Remove from microwave oven and allow to rest 5 minutes.
  6. Divide in half and serve with topping of choice.