The most delicious Pumpkin Spice Mug Cake that makes the perfect single serving and easily made in under 2 minutes! It’s also gluten-free, dairy-free and paleo!
It’s PUMPKIN SPICE season! This might be my favorite time of the year and for good reason, all things pumpkin. Yes I’m that person in the line at Starbucks to get that first pumpkin spiced latte of the year so why should I be any different with my desserts? You guys this pumpkin spice mug cake has all your favorite fall flavors, is super quick to make (under 2 minutes!) and is much healthier for you than most mug cakes out there because it doesn’t have any refined flours or sugars. Trust me, do NOT let this season end without making this!
Mug cakes are the ultimate lazy girl treat! They’re great on those nights when you’re settling in to watch something on Netflix or trashy reality show and instantly get a craving for something sweet, but don’t have anything in the house (or you just don’t feel like baking). Well this solves all that! You can easily whip up this simple little dessert and pop it in the microwave for instant cake in under 2 minutes! I also highly recommend topping this with whipped cream or even ice cream….but hey, that’s just me.
INGREDIENTS YOU’LL NEED
- Almond flour – this is a tasty gluten-free/low carb flour that has great flavor and helps keep this mug cake nice and moist. If you don’t have almond flour, you could also use any gluten-free flour or even sub both the almond flour and coconut flour for all-purpose flour.
- Coconut flour – mixing a little coconut flour with almond flour helps to keep this cake light and fluffy. Almond flour tends to be a denser flour so adding a little coconut flour when baking helps to offset that.
- Pumpkin puree – can’t have a pumpkin cake without pumpkin! This helps make this cake super moist and adds great taste
- Maple syrup – is the perfect natural sweetener for this pumpkin mug cake and tastes amazing with all these fall flavors!
- Coconut oil – make sure to melt the coconut oil first before adding it to the rest of the ingredients. If you don’t have coconut oil, regular vegetable oil will work or even melted butter.
- Egg – definitely needed when baking with almond flour as this helps the cake rise.
- Vanilla extract – adds a little more sweetness and great flavor
- Spices – the most delicious combination of cinnamon, pumpkin pie spice and nutmeg!
HOW TO MAKE A PUMPKIN SPICE MUG CAKE
This is literally the easiest dessert you’ll ever make and I love that it’s the perfect portion size! All you do is add the ingredients to a microwavable safe coffee mug or a ramekin dish, mix it up and pop it in the microwave for about 1 min 35 seconds, that’s it! Now everyone’s microwaves are a bit different so yours may need a few more seconds or even a few less so just play around with it when you make this. I also like to add the dry ingredients first, give them a nice mix just so that it’s all nicely combined, then add the wet and give it another good mix, making sure there are no clumps. The end result is a delicious, fluffy and super moist single serving cake that literally anyone could make. Let your kids join in on the fun, I’m sure they would love this!
I like to top my cake off with a little whipped cream or you can even pop the cake out onto a plate and put a dollop of ice cream on top 
Either way, I promise this pumpkin spice cake won’t disappoint and it’s perfect for fall!
DO I HAVE TO USE A MICROWAVE?
I personally think the microwave is just much faster and easier, but YES you can definitely bake this in the oven if you have an oven-safe mug or ramekin dish! Just bake this at 350 degrees F for about 12-15 minutes, or until a toothpick inserted comes out clean. Super easy!
MAKE THIS KETO (LOW CARB)!
This delicious pumpkin spice mug cake can also easily be made keto/low carb by simply substituting the maple syrup for any low carb sweetener. My preferred sweetener when baking keto recipes is Swerve sweetener – it honestly just tastes the BEST in my opinion and is made from natural ingredients. If you’re interested in seeing more keto recipes (especially desserts), comment below and I’d be happy to share more on the blog!
MORE PUMPKIN RECIPES YOU’LL LOVE
- The BEST Almond Flour Pumpkin Bread
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
- Pumpkin Muffins
Hope you all enjoy this delicious Pumpkin Spice Mug Cake and if you love this as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
RECIPE
Pumpkin Spice Mug Cake
The most delicious Pumpkin Spice Mug Cake that makes the perfect single serving and easily made in under 2 minutes! It’s also gluten-free, dairy-free and paleo!
- Prep Time: 1 min
- Cook Time: 2 mins
- Total Time: 3 mins
Ingredients
- 3 Tbsp almond flour
- 1 Tbsp coconut flour
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. pumpkin pie spice
- Pinch of nutmeg
- Pinch of salt
- 1 Tbsp coconut oil, melted
- 1 Tbsp maple syrup
- 2 Tbsp pumpkin puree
- 1/2 tsp vanilla extract
- 1 egg
Instructions
- In a microwavable safe coffee mug or ramekin, combine the almond flour, coconut flour, baking powder, spices and salt, and mix until all combined.
- Add in melted coconut oil, maple syrup, pumpkin puree, vanilla and egg and mix well until all combined and there are no clumps.
- Microwave on high for 1 minute and 35 seconds. Carefully remove from the microwave and top with whipped cream or ice cream, if desired. Enjoy!
Nutrition Facts:
- Serving Size: 1 mug cake
- Calories: 408
- Sugar: 14 g
- Sodium: 99.2 g
- Fat: 28.2 g
- Saturated Fat: 14.1 g
- Carbohydrates: 24.8 g
- Fiber: 5.4 g
- Protein: 11.9 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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