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A black coffee mug filled with paleo and gluten-free pumpkin mug cake cooked in the microwave.The cake is topped with whipped coconut cream and dusted with pumpkin spice blend.
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4.88 from 25 votes

Pumpkin Mug Cake (Paleo, Gluten Free, Dairy Free)

This two-minute gluten-free paleo pumpkin mug cake is a quick and delicious way to use up your leftover pumpkin puree!
Prep Time3 mins
Cook Time2 mins
Course: Dessert
Cuisine: American
Keyword: almond flour, Dairy-free, gluten-free, grain-free, nom nom paleo, nomnompaleo, paleo, pumpkin cake, pumpkin spice blend
Servings: 1
Calories: 314kcal
Author: Michelle Tam

Ingredients

Instructions

  • In a liquid measuring cup, add the almond flour, pumpkin spice blend, baking soda, and salt. Whisk until uniform.
  • Add the maple syrup, pumpkin puree, avocado oil, vanilla extract, and egg and whisk the batter vigorously until smooth.
  • If you want the mug cake to look pretty, pour the batter into a microwave-safe mug (6- to 8-ounce size is optimal). However, you can totally microwave the cake in the glass liquid measuring cup if you want to cut down on dishes to wash.
  • Place the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 1-2 minutes.
    A 900 watt microwave will cook the mug cake in 90 seconds. Adjust the cooking time depending on the strength of your microwave—decrease the time if you have a higher wattage microwave and increase it if you have a less powerful microwave.
  • The paleo pumpkin mug cake is finished cooking when it puffs up and a toothpick inserted into the center comes out clean. Your cake may rise up and collapse down, and that’s okay!
  • Let the cake cool for a few minutes and top with whipped coconut cream and a dusting of extra pumpkin spice blend, if desired.

Video

Notes

You can bake the mug cake in the oven or air fryer but it won’t rise as high and it will taste more egg-y. Plus, the beauty of this single-serve microwave pumpkin mug cake recipe is that you can cook it from start-to-finish in less than 5 minutes. If you’re gonna bake a single mug cake in the oven for  18-20 minutes, you might as well make a full batch of Pumpkin Muffins or Pumpkin Chocolate Chip Muffins and freeze the leftovers for future treat cravings.
Still, if you really must make this mug cake in the oven, pour the batter into an oven-safe 6-ounce ramekin and bake it in a 350°F oven or toaster oven for 18-20 minutes or a 325°F air fryer for 13-15 minutes. The tiny single serve cake is done when a toothpick inserted in the middle comes out clean.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 314kcal | Carbohydrates: 27g | Protein: 10g | Fat: 19g | Fiber: 3g | Sugar: 20g