Healthy Pumpkin Mug Cake Recipe (Paleo & Gluten Free)

4 from 2 votes

Healthy Pumpkin Mug Cake Recipe (Paleo & Gluten Free)

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!

Prep Time2

Cook Time2

Total Time4

Course: Dessert

Cuisine: American

Servings: 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!

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.

Nutrition