Healthy Pumpkin Mug Cake

A quick and easy mug cake that encapsulates the essence of fall with wholesome ingredients and delightful pumpkin spice flavors.

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Prep Time 2

Cook Time 3

Total Time 5

Servings: 1 servings

Course: Dessert, Snack

Cuisine: American

Calories: 180

Main Ingredients

2 tablespoons coconut flour A gluten-free option that adds moisture and acts as a healthy alternative to all-purpose flour.
1 piece egg For binding and fluffy texture. Use a room temperature egg for best results.
1/4 cup pumpkin puree Use pure pumpkin puree—fresh or canned—for that rich flavor.
1 teaspoon coconut sugar or granulated sweetener of choice Adjust the sweetness according to your preference.
1 teaspoon vanilla extract Enhances the pumpkin spice flavor.
1 teaspoon pumpkin spice A blend of cinnamon, nutmeg, and ginger.
1 teaspoon baking powder Helps the cake rise nicely.

Preparation

Lightly grease a microwave-safe mug, ramekin, or small bowl with coconut oil.
In the mug, whisk together the egg, pumpkin puree, coconut flour, coconut sugar, vanilla extract, pumpkin spice, and baking powder until well combined.

Cooking

Microwave on high for about 2 minutes, keeping an eye on it to prevent overcooking.
Carefully remove from the microwave; it will be hot. Top with yogurt or ice cream if desired.

Storage

Store any leftovers covered in the fridge for up to 3 days or freeze for up to 2 months.

For a vegan version, substitute the egg with a flax egg. Experiment with flavors by adding nuts or chocolate chips.