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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.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 serving
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

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.

Method
 

Preparation
  1. In a favorite mug, combine all ingredients: pumpkin puree, egg, almond flour, coconut flour, maple syrup, baking powder, vanilla, salt, and pumpkin spice.
  2. Mix thoroughly with a fork until smooth, making sure to scrape the corners.
Cooking
  1. Microwave the mug for about 90 seconds, checking that it puffs up and is cooked through with a toothpick.
  2. If needed, microwave for an additional 10 seconds.
  3. Let it cool for at least 1 minute before enjoying.
Serving Suggestions
  1. 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.