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.
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.
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 hearts desire with whipped coconut cream, chocolate chips, nuts etc.
Originally I used 1/2 teaspoon of baking powder in this healthy mug cake recipe. I’ve switched this now to 1/4 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. This definitely isn’t a keto blog and I am not an expert on all the limitations.
However, from what I gather you could easily make this a keto pumpkin mug cake by replacing the maple syrup with an approved sweetener like stevia. The same goes for making this a low carb pumpkin mug cake.
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!
VIDEO: How to Make a Healthy Pumpkin Mug Cake
Coconut Flour Pumpkin Spice Mug Cake
- 2 tablespoons coconut flour
- 1/4 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 1/2 - 2 1/2 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.
* You can substitute the maple syrup with a different (low carb) sweetener of your choice to make this pumpkin mug cake low carb or keto.
Try adding a little instant espresso powder to the batter for a Pumpkin Spice Latte version.
Disclaimer: This recipe first appeared here.