Healthy Pumpkin Mug Cake (Gluten-Free + Paleo)

The fluffiest single serve healthy pumpkin mug cake made with all gluten-free, grain free and nut-free ingredients. A yummy coconut flour pumpkin mug cake recipe that is low in sugar, only takes 2 minutes to make and is perfect anytime of the day!

Mmmmm kay. So I’m slightly obsessed with pumpkin bread. In my opinion, it’s the most underrated bread flavour ever. Or at least in Australia that is.

Recently I have been testing a lot of pumpkin dessert recipes and I have been craving them over and over again. But I also wanted to make one that doesn’t involve the oven and that I can eat whenever I please.

This SINGLE-SERVE coconut flour pumpkin mug cake is the perfect sweet treat if you’re making dessert for one. In fact, its healthy enough to eat for breakfast in the morning, as mid-morning snack, or for dessert – really anytime. It tastes so good with a scoop of greek yogurt or ice cream on top too.

It is also the perfect recipe to use up your leftover pumpkin or partially used can of pumpkin in the fridge.

Ingredients you’ll need

In this recipe, pumpkin purée is mixed with spices, eggs, coconut flour and lightly sweetened with coconut sugar or monk fruit for the ultimate gluten-free + paleo pumpkin mug cake!

• Eggs – you’ll need just 1 egg in this pumpkin mug cake recipe to give it the proper texture and fluff. This adds 6 grams of protein (and makes it a very satisfying breakfast option!)
• Coconut flour – this is naturally gluten-free and has a delicious natural sweetness, allowing you to use less sweetener in your baking. It is high in insoluble fibre which adds bulk to stools and helps move food smoothly through your gut, reducing the likelihood of constipation.
• Pumpkin purée – I used fresh pumpkin puree (blended in my vitamix), but canned 100% pumpkin puree is perfect if have it.  Just make sure to get one with no added sugar.
• Pumpkin spice – the most delicious combination of cinnamon, nutmeg, ginger and cloves! Or add a dash of each spice to make your own. Sometimes I add a little cardamom too!
• Vanilla bean paste or extract– adds a little more sweetness and great flavour.
• Granulated sweetener of choice – Monk fruit sweetener (Lakanto) and stevia are my usual go-to’s. But you can use coconut sugar or raw sugar if you prefer. I only use 1 teaspoon in this single serve recipe. If you want a sweeter cake add an extra 1-2 teaspoons.
• Baking powder – to make it fluffy!

How to make this healthy pumpkin mug cake recipe:

This insanely easy and delicious healthy pumpkin mug cake only requires a handful of ingredients and a microwave safe mug!

1. Lightly grease a microwave safe mug, ramekin, or small bowl with a little coconut oil.
2. Mix together the egg, pumpkin puree, coconut flour, sweetener, vanilla, spices and baking powder in a microwave safe mug or mini dish (I used a Mini-Cocotte.)
3. Add to microwave and cook for 2 minutes (the cake will rise slightly so please keep on eye on it!).
4. Remove from microwave and top with a scoop of yoghurt or ice cream and granola if desired. Eat while warm. ????

How to serve it?

I like to eat my mug cakes with a dollop of Greek yoghurt (use coconut yoghurt for dairy free), crushed up cookie or granola and a sprinkle of cinnamon. You can totally eat it plain though!

Storing and Freezing Tips

• To store: If you’d like to enjoy the mug cake at a later time, you can let it cool completely, before covering and refrigerating it, for up to 3 days. It makes a great grab and go brekkie option!
• To freeze: Freeze the mug cake by placing it in a ziplock bag and store in the freezer for up to 2 months. Thaw overnight in the refrigerator. 

A few of my favourite healthy pumpkin recipes from the blog:

Vegan Pumpkin Bread With Nut Crumble Topping

Healthy Pumpkin Donut Holes (Paleo + Gluten-Free)

If you try this healthy pumpkin mug cake recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print