This Pumpkin Mug Cake is made with a handful of healthy ingredients and is the perfect sweet treat at the end of a crisp Fall day! Gluten Free and Paleo. This recipe created in partnership with Pacific Foods.
Originally Posted: November 5th, 2015 | Updated: October 22nd, 2018
One of my readers (Hi Lori!) emailed me at the end of the summer and asked if I have a Pumpkin Mug Cake recipe to share. I told her I did and I would make and share it as soon as it got cool enough for us to really start getting down with Pumpkin Spice.
I know I am late to this year’s Pumpkin everything game, but hear me out. It just really started to be consistently chilly here. The other night dropped down to 41. Daytime has been in the low 60’s. I even started wearing a puffy coat in the mornings to take my older son to school. That means pumpkin time.
This Pumpkin Mug Cake is based off of my super popular Chocolate Mug Cake recipe, which means the base is blanched almond flour. I know some of you do not eat nuts so good news – this Pumpkin Mug Cake is equally delicious if you sub cassava flour (and 100% nut free if you leave off the Pecans)!
If you want MORE MUG CAKE recipes, scroll down. droooooooool
I can not wait to hear what you all think of this one – it’s unbelievable!
Did you make this recipe? Please give it a star rating below!
This Pumpkin Mug Cake is made with a handful of healthy ingredients and is the perfect sweet treat at the end of a crisp Fall day! Gluten Free and Paleo.
- 1 large egg beaten
- 3 Tablespoons blanched almond flour
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon (gluten free) baking powder
- pinch finely ground sea salt
- 1 teaspoon pure vanilla extract
- 1 Tablespoon Ghee (or virgin coconut oil)
- 1.5 Tablespoons pure maple syrup
- 2 Tablespoons Pacific Foods Organic Pumpkin Puree
- 1 Tablespoon roasted pecans (optional) for topping
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Crack egg into mug. Use a fork or whisk to beat egg well. You want to aerate the egg a bit to add some lightness.
Add all remaining ingredients into mug with beaten egg. Use a fork or whisk to mix well.
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Microwave for 3 minutes (see NOTES for more info on cooking times and mugs). Allow to cool for 2 minutes, top with pecans (optional!) and Enjoy!
- Microwave ovens vary and can significantly impact the cooking time. For reference, ours is 1000 Watts and 3 min is perfect. Start slow and keep adding time to figure out the perfect formula for your microwave.
- Believe it or not, the type of mug you use can also impact the cooking time as material and thickness impact the transfer of heat. So once you find a perfect mug / cooking time formula, stick with it so you can ensure consistent results!
- While I prefer this with blanched almond flour (no skins on the almonds and it's much lighter!), it still works really well with almond meal (ground up almonds with the skins on), the final texture is just a bit more gritty.
- For a NUT-FREE version, omit almond flour and use 3 T Cassava Flour.
- You can substitute organic virgin coconut oil for Ghee.
- The nutritional information provided DOES NOT include the optional pecan topping. One tablespoon of pecans will add:
Calories: 69.1 | Carbohydrates: 1.39g | Fat: 7.2g | Protein: 0.92g
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Disclosure: I am being compensated by Pacific Foods as a Culinary Ambassador. As always, I only partner with companies whose ethics and ingredients align with my values and am proud to partner with Pacific.
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