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!
This is excellent! I used a homemade pumpkin butter to replace the pumpkin and omitted the maple syrup. Baked in the over at 350 for 20 minutes. Making it again today!
I’m obviously very late to the party…but this was my first mug dessert and I loved it! Made it for my 11 and 13 year olds and they enjoyed it as well. I love my sweets, but even more when they are healthy ones. I’ll be sure to try your other mug desserts. Thank you!
Is there a way to make this without a microwave?
Yes you could pour it into an oven proof dish and bake it in the oven for 15 minutes at 375 instead
Has anyone tried using GF flour in place of the almond flour and coconut flour? We have nut allergies.
I’ve never tried but I think it might turn out ok, you may just need to add a bit more then the 2 tbsp
I made this today…oh. my. goodness, so yummy and quick and easy! Thank you!! ????
Yea!! So happy to hear that you liked it Rose!
Do you have the nutrition facts for these ingredients Thanks.
Just to let you know that Honey is mentioned in the ingredients but not in the instructions.
Thanks for pointing that out!
I don’t have a microwave, so what do you think…. 350°F for about 15 minutes in the regular oven?
Yes I would say that sounds about right! To be honest I have tried baking this recipe in the oven but have recieved messages from people who tried it in the oven and it worked out well
Wait- egg? How much egg?
Just 1 egg 🙂
Made these for my kids & me for breakfast. So awesome! I forgot to melt the coconut oil first in one but it turned out pretty much the same as the others. My tips are to use a short mug—easier for stirring/smoothing the top, & mix very thoroughly. Yum!
Thanks for the feedback Katie! You could also mix everything in a bowl and then transfer it to a mug to ensure you really get it mixed well or alternatively microwave it in a bowl 🙂