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Coconut Flour Pumpkin Spice Mug Cake

This moist and delicious Coconut Flour Pumpkin Spice Mug Cake can be made in less than 5 minutes and it is gluten free and paleo friendly.
Course Dessert
Cuisine American
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 1 -2
Calories 239 kcal
Author LeelaLicious

Ingredients

  • 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

Instructions

  1. In a large mug or a small bowl whisk together coconut flour, baking soda, and pumpkin pie spice.
  2. Add egg, pumpkin puree, coconut oil, maple syrup, and vanilla and mix thoroughly to combine.
  3. 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.
  4. Let sit for a couple minutes before eating. Optionally top with chopped pecans, walnuts or chocolate chips.

Recipe Notes

*Use sugar-free sweetener like this maple-flavored monk fruit syrup to make this pumpkin mug cake low carb or keto. That brings carb count down to 7.9g (4.5g net carbs), 0.7g sugar, 206 calories

Try adding a little instant espresso powder to the batter for a Pumpkin Spice Latte version.

Nutrition Facts
Coconut Flour Pumpkin Spice Mug Cake
Amount Per Serving
Calories 239 Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Cholesterol 93mg31%
Sodium 203mg8%
Carbohydrates 16.6g6%
Fiber 3.3g13%
Sugar 9.7g11%
Protein 4.8g10%
* Percent Daily Values are based on a 2000 calorie diet.