Quick, easy, and delicious pumpkin mug cake that takes less than 5 minutes to make! The perfect dessert for pumpkin lovers, plus it’s moist and fluffy. You really can eat the entire cake!
Why You’ll Love This Pumpkin Mug Cake
I love a quick and easy single-serving dessert. That’s why I love mug cakes! 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 paleo pumpkin mug cake is the perfect Fall dessert!
If you are looking for a relatively healthy mug cake, this is it! It’s paleo, gluten-free, dairy-free, and grain-free, and made without refined sugars. In fact, it 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. All you need are a handful of ingredients and a microwave-safe mug.
More “mug cake” recipes: Gluten Free Chocolate Chip Cookie in a Mug, Carrot Mug Cake, and Flourless Brownie in a Mug.
Ingredient Notes
To make this easy dessert, you’ll need the following simple ingredients. If you are all about all things pumpkin, you are going to love this.
- pumpkin puree: I used canned but you can use fresh pumpkin as well! This is a great way to use leftover pumpkin puree from another recipe too.
- 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 recipe, you can add a variety of toppings once it’s finished cooking, like chopped nuts, vanilla ice cream, whipped cream, chocolate chips, and/or more pumpkin spice.
Step-by-Step Instructions
- Combine all wet ingredients and dry ingredients for the cake batter in the bottom of the 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!
Expert Tips
- If you’re not paleo, feel free to substitute the ghee or oil for regular butter and brown sugar instead of the coconut sugar. Just keep in mind that these swaps will change the nutritional information for the recipe.
- I haven’t tested this recipe with a flax egg, but if you want to try and make a vegan pumpkin mug cake, substitute a flax egg (or another egg replacement) instead of the regular egg, and let me know how it turns out!
Recipe FAQs
Coconut flour works differently than almond flour, all-purpose flour, or a gluten-free flour blend. I do not recommend substituting it with any other flour. The result will be too wet and the cake won’t form.
If you don’t have a microwave, you can definitely make this 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.
This is intended to be a single serving, but you can store leftovers for up to 3 days in the fridge. Keep it covered during storage.
More Pumpkin Recipes
- Grain Free & Paleo Blender Pumpkin Bread
- Paleo Pumpkin Swirl Brownies
- Pumpkin Cream Cheese Muffins
- Pumpkin Pecan Pie
- Peanut Butter Pumpkin Bars
- Gluten-Free Pumpkin Cookies
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Healthy Pumpkin Mug Cake Recipe (Paleo & Gluten Free)
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!
Notes
Expert Tips
-
- If you’re not paleo, feel free to substitute the ghee or oil for regular butter and brown sugar instead of the coconut sugar. Just keep in mind that these swaps will change the nutritional information for the recipe.
-
- I haven’t tested this recipe with a flax egg, but if you want to try and make this vegan, substitute a flax egg (or another egg replacement) instead of the regular egg, and let me know how it turns out!
- You can store leftovers for up to 3 days in the fridge. Keep it covered during storage.
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hi, the first ingredient in the recipe is not complete: 1/4 cup of what? (pumpkin puree?)
I’m not sure why it’s showing up for you. It does say pumpkin puree.
Comfort in a mug! So delicious! Love how fluffy and moist the cake is! Yum!
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.
It’s delicious!!!! Made it for my breakfast this morning and have no regrets!!!
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!
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!
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.
It is definitely better with chocolate chips and nuts but not my favorite dessert.