Last Updated on by Jean Choi 9 Comments
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Quick and easy pumpkin mug cake recipe that takes less than 5 minutes. The perfect dessert for a pumpkin lover and it’s moist and fluffy!
I love a quick and easy dessert that you can make a single serving of. You don’t end up overindulging and there’s way less commitment than a whole pie or an entire batch of cookies. This is why I make mug desserts so often, and this gluten free pumpkin cake in a mug is my new fall favorite treat.
Paleo Pumpkin Mug Cake Recipe
If you are looking for a relatively healthy pumpkin mug cake, this is it! It’s paleo, gluten free, dairy free, and grain free, and made without refined sugars. In fact, in only requires 1 tablespoon of coconut sugar in the recipe and it’s the perfect amount to make the pumpkin flavor shine. It’s also nut free for anyone with nut allergies and I love that it comes together in less than 5 minutes. The texture is just so perfect: moist, fluffy, and difficult to dry out because the pumpkin puree has so much moisture to it.
Ingredients
To make this easy microwave pumpkin mug cake, you’ll need these following ingredients.
- pumpkin puree: I used canned but you can use fresh pumpkin as well!
- coconut oil: Ghee or other cooking oil will also work.
- egg
- coconut flour
- coconut sugar
- pumpkin pie spice
- vanilla extract
- baking powder
- sea salt
To jazz up this paleo pumpkin cake recipe, you can add a variety of toppings once it’s finished cooking, like chopped nuts, ice cream, coconut whipped cream, chocolate chips, and/or more pumpkin pie spice.
How to Make Pumpkin Spice Mug Cake
The directions to make this easy pumpkin mug cake is actually SO simple and quick! Just 3 steps:
- Combine all ingredients for the cake in a mug or a ramekin and stir until combined.
- Microwave for 1½-2 minutes depending on the strength of your microwave.
- Add your toppings, if you like, and enjoy!
Frequently Asked Questions
Is there a substitute for coconut flour for this microwave pumpkin mug cake?
Coconut flour works differently than any other flour so I wouldn’t substitute with any other flour. The result will be too wet and the cake won’t form.
Can I make this in the oven?
If you don’t have a microwave, you can definitely make this gluten free pumpkin mug cake in the oven. Just preheat the oven to 350 degrees, then bake for 10-12 minutes until a toothpick inserted in the center comes out clean.
How do I store the leftovers?
You can store leftovers for up to 3 days in the fridge. Keep it covered during storage.
If you enjoyed this delicious healthy pumpkin mug cake, you might also like…
- Gluten Free Chocolate Chip Cookie in a Mug (Paleo, Vegan)
- Paleo Carrot Mug Cake
- Flourless Brownie in a Mug (Paleo, Grain Free)
- Paleo Pumpkin Swirl Brownies (Grain Free, Dairy Free)
Paleo Pumpkin Mug Cake
Quick and easy pumpkin mug cake recipe that takes less than 5 minutes. The perfect dessert for a pumpkin lover and it's moist and fluffy!
4.60 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten free pumpkin cake, healthy dessert, microwave pumpkin mug cake, paleo mug cake, paleo pumpkin cake, paleo pumpkin dessert, pumpkin spice mug cake
Prep Time: 2 minutes minutes
Cook Time: 2 minutes minutes
Total Time: 4 minutes minutes
Servings: 1 large serving
Calories: 315kcal
Ingredients
- 1/4 cup pumpkin puree
- 1 egg
- 1 tbsp coconut oil or ghee
- 2 tbsp coconut flour
- 1 tbsp coconut sugar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- Pinch of sea salt
Optional Toppings
- Nuts like walnuts or pecans
- Coconut whipped cream
- Vanilla ice cream
- Chocolate chips
- Pumpkin pie spice
Instructions
Combine all ingredients for the cake in a mug and stir until combined.
Microwave for 1½-2 minutes depending on the strength of your microwave. The cake will rise a bit.
Add your toppings, if you like, and enjoy!
Nutrition Facts
Paleo Pumpkin Mug Cake
Amount Per Serving (1 serving)
Calories 315Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 164mg55%
Sodium 121mg5%
Potassium 297mg8%
Carbohydrates 25g8%
Fiber 7g29%
Sugar 12g13%
Protein 8g16%
Vitamin A 9773IU195%
Vitamin C 3mg4%
Calcium 91mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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