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Cooked pumpkin mug cake with toppings.

Healthy Pumpkin Mug Cake (Paleo + Gluten-Free)

  • Author: Caitlin Rule
  • Prep Time: 1 minute
  • Cook Time: 2 minutes
  • Total Time: 3 minutes
  • Yield: 1 serving 1x
  • Category: Dessert
  • Method: Microwave
  • Cuisine: American


The BEST single serve healthy pumpkin mug cake made with all gluten-free, grain-free and nut-free ingredients. This coconut flour pumpkin mug cake recipe only tales 2 minutes to make and is perfect anytime of the day!


  • 2 tablespoons (15g) coconut flour
  • 1 egg
  • ¼ cup (62g) pumpkin puree
  • 1 teaspoon coconut sugar or granulated sweetener of choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • 1 teaspoon baking powder


  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.
  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 spoonful of yoghurt or ice cream if desired. Eat while warm.


    • Store in the fridge covered for up to 3 days.
    • Freeze in a ziplock back for up to 2 months. Thaw overnight in refrigerator.


    • Serving Size: 1 serving
    • Calories: 170
    • Sugar: 8.6g
    • Fat: 6.8g
    • Saturated Fat: 3.3g
    • Carbohydrates: 14.3g
    • Fiber: 7.4g
    • Protein: 10g

    Keywords: coconut flour pumpkin mug cake, healthy pumpkin mug cake, gluten-free pumpkin mug cake, paleo pumpkin mug cake