This moist and delicious Paleo Pumpkin Mug Cake can be made in less than 5 minutes. It is made from coconut flour and is therefore gluten free and paleo friendly (with keto/low carb option).
I've been making this delicious paleo pumpkin mug cake many many times since I first came up with the recipe last year. In fact, we love it so much that I just had to include it in my Coconut Flour eBook.
And now that it is fall and I painstakingly made my own pumpkin puree (because at first I couldn't find it here in Mexico) this quick and healthy pumpkin mug cake has become our dessert go-to. Even Olivia really is into this paleo pumpkin dessert in a cup and regularly requests 'punkeen cake'.
So the last time I made our favorite coconut flour pumpkin cake in a mug, I shot a short little video to prove to you just how quick and easy it really is to make. (look for the video below)
Original from Sept. 2015
Konrad, Olivia and I are going on a week-long vacation to Siem Reap in Cambodia. This town is the gateway to exploring the stunning temple ruins of Angkor Wat.
We've been in Thailand for almost 3 months now. We are required to leave the country for a little bit now. Among travellers this is often called a visa run. For us it is an adventure and a vacation in one.
Cambodia is one of the few countries in Southeast Asia that Konrad and I haven't been to yet. So we are excited to discover a new to us country and culture.
Since beginning our most recent adventure of location independence in July, we've been working hard and a lot. So Konrad and I decided to make our Cambodia trip into a vacation to take some much needed time out.
Running a blog gives me the freedom of working from anywhere with an internet connection. But it also gives me the freedom to schedule work out for the future.
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I wish I could tell you that I worked ahead to be able to share new recipes with you even while I am on vacation. In a perfect world, that is what I would have done.
Instead, I have been struggling to stay afloat during the last week as Konrad and I both are fighting a nasty cough. Luckily, so far Olivia has been spared.
But I am also not going into complete radio silence. First of all, I am going to try and Instagram more of our trip. Follow along here.
And for the blog, while I am gone, I will post some of the most popular recipes from my collaboration with eBay, that I haven't shared on Leelalicious yet.
Today's Paleo Pumpkin Cake in a mug is the first in this post series. I've been obsessed with mug cakes this summer.
Can you believe that I never tried them before? I was always secretly scoffing when I saw mug cake recipes on Pinterest.
I just couldn't believe that the microwave could produce a good-tasting cake. Well, I was wrong.
And maybe I am trying to atone with all the mug cake recipes I am sharing now. Along the way I have picked up a few tips for the best coconut flour mug cake success
Tips for How To Make A Mug Cake
- To ensure even mixing, stir everything very well in a small bowl and then transfer to your mug. Or you could prepare the batter right in the mug, in which case I recommend a tiny spatula to make sure you aren't left with any pockets of flour at the bottom of the mug.
- A straight-sided mug will cook the cake batter most evenly. It should fit at least 12 fl.oz. Otherwise, you can also divide the batter into smaller cups for several small desserts.
- Microwaves differ. In the apartment where I first tested these recipes they took 2.5 minutes on high. In our current house with a stronger microwave they don't take more than 1.5 minutes. So now I recommend to check around 1 minutes and adding small intervals until done.
- Don't burn yourself on hot cake. Let the mug cakes cool for a couple minutes before you dig in. But you do want to enjoy them warm.
- Top the cakes to your heart's desire with whipped coconut cream, chocolate chips, nuts etc.
Originally I used ½ teaspoon of baking powder in this healthy mug cake recipe. I've switched this now to ¼ teaspoon baking soda to make this pumpkin mug cake paleo all the way.
Recently, I noticed that my coconut flour recipes have become popular with those on the keto diet. You could easily make this a keto pumpkin mug cake by replacing the maple syrup with a sugar-free sweetener.
For this a low carb pumpkin mug cake I really like Lakanto's monk fruit syrup in maple flavor.
If that sweetener isn't liquid, you may need to adjust the consistency with a little water/coconut milk in order for the batter of this pumpkin spice cake in a mug to come together properly.
I haven't tried to turn this into a vegan pumpkin mug cake yet, but a friend of mine told me she was able to successfully substitute a flax egg in this easy pumpkin mug cake.
More Coconut Flour Mug Cake Recipes:
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By the way, I recently came out with an eBook full of delicious coconut flour recipes.
--->>> Check it out here!
Coconut Flour Pumpkin Spice Mug Cake
- 2 tablespoons coconut flour
- ¼ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- 1 egg
- 2 tablespoons pumpkin puree
- 2 tablespoons melted coconut oil
- 1.5 tablespoons maple syrup * see notes
- ¼ teaspoon vanilla extract
- In a large mug or a small bowl whisk together coconut flour, baking soda, and pumpkin pie spice.
- Add egg, pumpkin puree, coconut oil, maple syrup, and vanilla and mix thoroughly to combine.
- If you used a bowl to mix, fill the batter into a large mug. Microwave for about 1 ½ - 2 ½ minutes. Microwaves can vary greatly in strength, so check a few times.
- Let sit for a couple minutes before eating. Optionally top with chopped pecans, walnuts or chocolate chips.
I followed the recipe for coconut flour pumpkin spice mug cake exactly as written The mug cake was wonderful!
I don’t usually “bake” in the microwave, however, I love everything about pumpkin spice, and I had leftover pumpkin purée so I had to try this. I’m so glad I did! It takes practically no time to mix & microwave, and the ingredients are kitchen staples (except perhaps the purée.) the result was a light mug cake that wasn’t too sweet, and had great flavour! I can see this being my morning treat for the next couple of days… at least until the pumpkin purée is done!
Jennifer @ Leelalicious
Thanks for your lovely review! Coconut flour pumpkin mug cake for breakfast is a great idea!
Laura Ann Luftman
I substituted EVOO for the coconut oil, and Davinci Sugar Free Vanilla Syrup for the maple syrup, cooked it in my microwave egg baker and it took about 3 minutes. Very moist and pretty tasty - wish it had a bit more pumpkin flavor.
Hello I would love to make this recipe but just letting you know that the total calories is way over what you have estimated.
For those ingredients it totals around 518 calories if that’s one serve.
Regina | Leelalicious
The calculation is for 1/2 recipe, if making 2 serving from it. I will add a note to make it more clear.
Absolutely delicious! I top with a spoonful of coconut cream...yummy!
No microwave here! Have you done it in a regular oven?
Yes! You can bake this mug cake too. I recommend doing it as 3 cupcakes in a muffin pan. They bake the fastest that way (about 15 minutes at 350°F). In a mug it will take longer and baking times depend on the thickness of the mug you use. Probably 25-40 minutes. Check often.
Or use a larger ramekin instead of a mug. If the batter can spread out more, it bakes faster.
Veronica Lev @ Sharktank
This coconut flour pumpkin spice mug cake was a delicious surprise that I was delighted to stick my spoon into and enjoy with each bite.Truly scrumptious.
So happy to hear you enjoyed the pumpkin mug cake!
How did you make the pumpkin puree
I used canned pumpkin puree once I found it. When I made it myself I roasted pumpkin pieces in the oven until they were soft, then scraped them into a food processor and blended until smooth.
can this be baked? I don't use a microwave
Can't wait to try it! The video shows you adding salt. The recipe doesn't mention salt. Does it matter?
Oops! The salt doesn't make much of a difference but I like to add a pinch in my dessert recipes because it actually helps to contrast and emphasize the sweetness
Recipe says baking soda, instructions say baking powder. I just started making it & had to halt. Will you clarify?
Sorry, will update. I've used both, but changed to baking soda to keep the recipe paleo
Are the calories and carbs correct in this recipe? It seems like an awful lot for not more than is in the recipe.
I am not into calorie counting. These values are calculated with a nutrition calculator. I think they kind of make sense. We actually always share this mug cake at our house because it is quite filling
Love mug cakes! And this one is like the perfect serving of fall comfort 😀
Exactly! I always make it when I need a little taste of fall
Nancy | Plus Ate Six
I love this! And you will love Siem Reap - we ran the half marathon there last December. The food, people and temples are just breathtaking.
Hi Nancy, we just got back from Cambodia. As you said, Siem Reap was breathtaking! Running a marathon there sounds like an incredible experience.
Denise | Sweet Peas & Saffron
Oh how fun! I really wanted to 'hop over' to Cambodia when we were in Thailand, but it was going to be way too much of a pain for us, so we didn't end up going. Have a great trip! Love the looks of this mug cake, I've never made a cake in the microwave before, but it looks so easy!
Somehow we have skipped Cambodia on our previous SE Asia travels too. I thought it was going to be a difficult place to visit. But now I am confident Siem Reap will actually be an enjoyable visit even with a toddler. Let's hope this holds true 🙂