Pumpkin Mug Cake
A quick and healthy single-serve pumpkin mug cake that is paleo, gluten-free, and deliciously moist, perfect for satisfying late-night dessert cravings.
Ingredients
Main Ingredients
- 3 tablespoons pumpkin puree Use canned or homemade, ensure it's not watery.
- 1 large egg Can substitute with flax egg for egg-free option.
- 2 tablespoons almond flour Can substitute with hazelnut flour or gluten-free blend.
- 1 tablespoon coconut flour
- 1 tablespoon maple syrup Can substitute with honey or monk fruit sweetener.
- 1 pinch baking powder
- 1 glug vanilla extract
- 1 pinch salt
- 1 teaspoon pumpkin spice Can adjust to taste.
Instructions
Preparation
- In a favorite mug, combine all ingredients: pumpkin puree, egg, almond flour, coconut flour, maple syrup, baking powder, vanilla, salt, and pumpkin spice.
- Mix thoroughly with a fork until smooth, making sure to scrape the corners.
Cooking
- Microwave the mug for about 90 seconds, checking that it puffs up and is cooked through with a toothpick.
- If needed, microwave for an additional 10 seconds.
- Let it cool for at least 1 minute before enjoying.
Serving Suggestions
- Top with a dusting of cinnamon, coconut yogurt, chopped walnuts, or serve warm with dairy-free ice cream.
Notes
Store leftovers covered in plastic wrap in the fridge for up to 2 days. Freezing is not recommended but if necessary, wrap it tightly and thaw before reheating.