Pumpkin Pie Mug Cake with Bossa Almond Crunch

from Barbara Sobel, MS, CNS, LDN
Good for you options of delicious holiday treats can be hard to find! We consulted with our in house nutritionist Barbara Sobel for a few yummy treats incorporating our Toasted Vanilla Almond bars. These recipes are quick, easy, and you may just have all the ingredients for this pumpkin pie mug cake in your pantry. The addition of the Bossa Almond Crunch delivers protein and fiber, both of which are hard to find in dessert recipes. 
4 Tablespoons almond flour
3 Tablespoons pumpkin puree
2 Teaspoons any combination of pumpkin pie spice, cinnamon, nutmeg, ground ginger, and/or  ground clove
A pinch of salt
1/2 Teaspoon vanilla extract
3 Tablespoons water, unsweetened almond or oat milk, or regular milk
A couple of drops of real maple syrup (optional)
1/2 Toasted Vanilla Almond Bossa Bar chopped into small pieces
Greek or vegan yogurt for the top
  1. Mix dry ingredients into a bowl.
  2. Mix the milk or water, pumpkin puree, vanilla, and maple syrup, if using, together in another small bowl.
  3. Add the wet ingredients to the dry ingredients and stir well.
  4. Put the mixture into a microwave safe mug.
  5. Cook for two minutes on high. Cooking time can vary depending on your microwave. You may see your cake rise and then fall. That is ok.
  6. Top with a spoon or two of yogurt, sprinkle with a bit of the spice of your choice, and top with chopped Bossa Bar.
You are going to dig in right away — but the cake can be hot so take a moment to savor the smell before you dig in.