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What Great Grandma Ate / Recipes / Paleo Pumpkin Mug Cake

Paleo Pumpkin Mug Cake

Last Updated on September 16, 2021 by Jean Choi 9 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

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!

paleo pumpkin mug cake topped with whipped coconut cream, pecans, and pumpkin pie spice

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.

Microwaved dessert with a can of pumpkin and a gold spoon

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.

A spoonful of gluten free pumpkin cake in a mug

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:

  1. Combine all ingredients for the cake in a mug or a ramekin and stir until combined.
  2. Microwave for 1½-2 minutes depending on the strength of your microwave.
  3. Add your toppings, if you like, and enjoy!
close up a spoonful of cake, pecans, and whipped coconut cream

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.

cake in a mug with a spoonful removed

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)
  • Grain Free & Paleo Blender Pumpkin Bread
  • Paleo Pumpkin Swirl Brownies (Grain Free, Dairy Free)
paleo pumpkin mug cake

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
Cook Time: 2 minutes
Total Time: 4 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 315 Calories 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.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


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By Jean Choi | September 16, 2021

Comments

  1. yosh says

    September 16, 2021 at 6:26 pm

    hi, the first ingredient in the recipe is not complete: 1/4 cup of what? (pumpkin puree?)

    Reply
    • Jean Choi says

      September 20, 2021 at 9:12 pm

      I’m not sure why it’s showing up for you. It does say pumpkin puree.

      Reply
  2. ChihYu says

    September 22, 2021 at 6:21 pm

    5 stars
    Comfort in a mug! So delicious! Love how fluffy and moist the cake is! Yum!

    Reply
  3. Megan Stevens says

    September 24, 2021 at 5:21 am

    5 stars
    Jean, thanks, this is such a delicious and comforting recipe, and it’s even healthy! Just one T of sweetener is so great, plus an egg and pumpkin! 🙂 🙂 Super happy to have this new fall recipe, and it’s lovely for breakfast.

    Reply
  4. jen says

    September 25, 2021 at 7:51 am

    5 stars
    It’s delicious!!!! Made it for my breakfast this morning and have no regrets!!!

    Reply
  5. Debbie L says

    September 26, 2021 at 6:06 pm

    This looks like the perfect fall treat!! I don’t own a microwave, so do you think that this can be made in the oven? And if so, can you make a guess for temp ans time?
    Thanks!

    Reply
    • Jean Choi says

      September 27, 2021 at 9:47 am

      Yes! Preheat oven to 350 degrees, then bake for 10-12 minutes until a toothpick inserted in the center comes out clean. Hope it works out!

      Reply
  6. Erika says

    October 10, 2021 at 4:35 pm

    5 stars
    My mom loves pumpkin recipes and mug cakes, so I passed this recipe on to her and she loved it! I made one for myself this evening and covered the top with chocolate chips …that melted…mmm yummy.

    Reply
  7. Morgan says

    July 9, 2022 at 1:52 pm

    3 stars
    It is definitely better with chocolate chips and nuts but not my favorite dessert.

    Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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