Paleo, Gluten-free Pumpkin Mug Cake
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This Paleo, Gluten-free Pumpkin Mug Cake is the perfect breakfast muffin or snack cake. It’s super easy to make and has a lovely pumpkin spice flavor with just a hint of sweetness.
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Have you ever tried making a mug cake? If they can be made pretty, please tell me your secrets. I’ve made mug cakes many of times and I think they just might be the ugliest foods on the blog. But they sure are tasty! I don’t know about you- but at 7:00 in the morning, I don’t care how my breakfast looks; as long as it tastes yummy and it’s fairly easy, I’m all good.
Drizzle on a little honey, add some fresh fruit and you’ve got yourself a really clean, super simple, scrumptious breakfast! This Pumpkin Mug Cake would also be great with a spread of almond butter or jam.
Paleo, Gluten-free Pumpkin Mug Cake
Ingredients
- 1 egg, beaten
- 1/2 cup canned pumpkin puree
- 2 tablespoons unsweetened vanilla almond milk, any milk will work
- 2 tablespoons almond flour/meal
- 1/2 teaspoon baking soda
- pinch of salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- oil, butter or non-stick spray for mug
- stevia packet, optional, not Paleo
Instructions
- Prepare mug with non-stick spray or oil wiped on.
- Combine all ingredients in a blender. Blend until smooth and, then, pour mixture into prepared mug. Microwave mug for about 5-7 minutes. Once mug cake is cooked, turn mug upside down over plate until cake pops out. Cut cake in half and top with your favorite topping.
- I topped my muffin with a drizzle of honey and raspberries…..delish!
Notes
Did you make this recipe?
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If you love mug cakes as much as I do, you’re sure to enjoy a few other favorites from Kim’s Cravings!
Cinnamon Roll Microwave Mug Cake
Chocolate Banana Protein Mug Cake
Something to think about….
Have you ever made a mug cake?
What’s your favorite super simple, quick breakfast to fix when you’re in a hurry?
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HI! You asked about making mug cakes pretty. I usually put coconut nectar (low-glycemic) on my mug cake as soon as I bring it out of the microwave oven. Then I sprinkle unsweetened coconut flakes on top and it turns out very pretty to eat. I find this goes well with any flavor of mug cake as well. Thanks for sharing your recipes!
Sounds delish! I’ll have to try that!
Moist and light, but something tasted slightly off or bitter, maybe because I slightly undercooked the cake. It tasted like too much ginger or coriander in the pumpkin pie spice mix I used.
Hmmm… I’m not sure what that could be. Maybe the pumpkin or pumpkin pie spice. You might try just cinnamon instead of pumpkin pie spice.
Hi Kim, I tried the cake last week and it’s awesome! Added some dark chocolate chips to it as well – just love pumpkin and chocolate together. 🙂
That looks so delicious! Glad I found your recipe via the Foodie Friday link up. I’m pinning this right now!
Best wishes,
Natasha in Oz
Hope you get a chance to give it a try!
I have never seen a pumpkin mug cake before! Think you have stumbled onto a seriously awesome idea here.. definitely need to make the recipe!
Love pumpkin and mug cakes. So easy! Will have to try this soon. I love blueberries and raspberries with pumpkin. Glad I’m not the only one!
This is right up my alley! I LOVE pumpkin anything! Looks amazing! Thanks for sharing! Love your blog so much! 🙂
I haven’t made a mug cake in FOREVER and definitely will give this a try this morning, because pumpkin is good any day of the week. Thanks for sharing! XOXO
Wow this looks delicious!!