This Paleo Pumpkin Mug Cake requires just a mug and a microwave and is ready in under 5 minutes! It’s the perfect autumn treat for those times when you are craving something sweet but don’t have time to bake. It’s Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
Have you overdosed on pumpkin spice yet? I personally don’t think it’s possible and have been unsuccessfully fighting off major pumpkin cravings all month long.
This pumpkin mug cake is perfect for those times when you are desperately craving pumpkin, but are short on time.
All you need is 7 minutes and a handful of ingredients that you can find in most pantries.
I struggle to find pumpkin spice in London, so usually use a combination of ginger, ground cloves, cinnamon and nutmeg. For this recipe you can easily swap the 4 spices for 3/4 tsp pumpkin spice to cut down on ingredients.
Mug cakes were previously my go to afternoon snack when I was craving something sweet, but I have recently started making them for trips and love how portable they are. Once you take the mug cake out of the microwave, run a knife around the outside of the cake and then flip it over to remove it from the mug. I love bringing them on airplanes so I have something sweet to snack on on long haul flights.
While this Paleo Pumpkin Mug Cake is flavourful enough to eat on its own, it can be topped with coconut whip for added decadence. You could also toss a handful of chopped walnuts (or chocolate chips for non SCD) into the batter before microwaving.
Here are a few more pumpkin recipes that you might enjoy…
- Pumpkin Spice Breakfast Cookies
- Pumpkin Mug Cake
- Pumpkin Spice Energy Balls
- Pumpkin Pie Bars
- Spiced Pumpkin Bread
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Pumpkin Mug Cake
Ingredients
- 1 1/2 tbsp coconut oil
- 2 tbsp coconut flour
- 2 tbsp almond flour
- 3 tbsp pumpkin puree
- 1/4 tsp baking soda
- 2 drops apple cider vinegar
- 1/4 tsp vanilla extract
- 1 egg
- 1/2 tsp honey (or maple syrup)
- 1/4 tsp ground ginger*
- 1/2 tsp cinnamon*
- 1/4 tsp ground cloves*
- 1/4 tsp nutmeg*
Instructions
- Put the coconut oil in the mug and microwave for 15-20 seconds until melted.
- Add to the mug the coconut flour, almond flour, pumpkin puree and baking soda. When adding the apple cider vinegar try to ensure that it makes contact with the baking soda (the baking soda will fizz when it touches the apple cider)
- Finally stir in the vanilla extract, egg, honey and spices. Make sure everything is very well mixed
- Microwave the mug for 2 1/2 to 3 minutes or until the bread has risen and the top is fully cooked and no longer wet to the touch. Serve topped with chopped walnuts or coconut whip cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Hi Carmen!
I just want to say that I made this pumpkin mug cake few minutes ago and I enjoyed every single bite. I love your recipe and thanks a lot for sharing it with us. The only thing I changed was the kind of oil, I used olive oil. I am sorry I forgot to take the picture, I guess I couldn’t wait any longer lol!
Hi Carmen
I just want to say that I made this pumpkin mug cake few minutes ago and I enjoyed every single bite. I love your recipe and thanks a lot for sharing it with us. The only thing I changed was the kind of oil, I used olive oil. I am sorry I forgot to take the picture, I guess I couldn’t wait any longer lol!