Pumpkin Mug Cake (Paleo, Gluten-free, Dairy-free)
This pumpkin mug cake is an easy, quick, and delicious, pumpkin cookie microwave dessert recipe that is naturally dairy-free, Gluten-free, and Paleo.
40 seconds is how long it takes to “bake” this pumpkin chocolate chip mug cake in the microwave. It only needs 5 minutes total to get the ingredients together. So in basically 6 minutes, you can have a warm baked chocolate chip cookie, with a hint of pumpkin flavor and lots of pumpkin pie spice taste!
Major major bonus points that this dessert is gluten-free, dairy-free, grain-free, and Paleo! If you like mug recipes, try my Healthy Microwave Brownie in a Mug and my Gluten-free Chocolate Chip Cookie in a Mug.
Table of Contents
- What makes this recipe great
- Recipe ingredients
- Additions/ Substitutions
- Step by step instructions
- How to serve:
- Expert Tips:
- Other healthy pumpkin dessert recipes you’ll love:
What makes this recipe great
- It only takes a few minutes to put together, which is great for moments where you don’t have much time.
- It is a recipe for just one! Just grab a coffee mug or ramekin and start adding ingredients.
- It is made with healthier ingredients like almond flour, coconut sugar and olive oil.
- It is great for those following a dairy-free, gluten-free or Paleo diet.
Recipe ingredients
- Coconut sugar– this has a lower glycemic index compared to other sugars.
- Olive oil- this is used to replace the butter in this cookie recipe.
- Canned pumpkin– use a good quality pumpkin puree here.
- Egg yolk– from one large egg.
- Almond flour– make sure to use blanched almond flour because it is more refined in texture.
- Tapioca flour– this helps give good texture to the mug cake.
- Pumpkin pie spice– this gives the pumpkin puree more of a pumpkin taste.
- Chocolate chips– use whatever kind fits your needs, whether that is dairy-free chocolate chips, Paleo chocolate chips or regular ones.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of olive oil, you can use avocado oil or coconut oil.
- Instead of tapioca flour, you can use arrowroot powder.
Step by step instructions
Step 1: Add coconut sugar and oil to the mug and mix.
Step 2: Then add the pumpkin puree and egg yolk and mix again.
Step 3: Add the almond flour, tapioca flour and pumpkin pie spice and mix until combined.
Step 4: Mix in the chocolate chips.
Step 5: Cook in oven for 40 seconds and remove.
Step 6: Top with ice-cream and serve!
How to serve:
- With ice-cream on top.
- With whipped-cream on top.
- With chocolate sauce on top.
- As is!
Expert Tips:
(1) Make sure your mug is really microwave safe!
- I know that sounds obvious, but you would be surprised how many times I tried to make this recipe with a mug that claimed to be safe in the microwave and it didn’t end up cooking my cookie!
- Basically, if your mug gets very hot, then the batter isn’t getting hot and won’t cook. You want to make sure that the mug stays cool while cooking in the microwave and the cookie batter gets hot. I found this article on how to tell if something is microwave safe very helpful!
(2) Make sure to only cook it for 40 seconds.
- The cookie keeps cooking after you remove it from the microwave.
Other healthy pumpkin dessert recipes you’ll love:
Soft Paleo Pumpkin Molasses Cookies
Paleo Pumpkin Pie Chocolate Chip Cookies
❤️ Also, check out my favorite Thanksgiving recipes here! ❤️
Did you try this recipe? Please leave me a ⭐ review below!
Pumpkin Mug Cake (Paleo, Gluten-free, Dairy-free)
Ingredients
- 2 Tbs coconut sugar
- 1 Tbs extra light olive oil ( or coconut oil or vegetable oil )
- 1 Tbs canned pumpkin puree
- 1 egg yolk
- 2 Tbs almond flour
- 1 Tbs tapioca flour
- 1/2 tsp pumpkin pie spice
- 1 Tbs mini chocolate chips (dairy-free)
Instructions
- In a microwave safe mug or ramekin, add coconut sugar and olive oil and mix. Add the pumpkin puree and egg yolk and mix again. Then add the almond flour, tapioca flour and pumpkin pie spice and mix until combined.
- Fold in the mini chocolate chips.
- Microwave for 40 seconds. Note: only cook for 40 seconds bc it keeps cooking after you remove it.
- Serve as is or with ice-cream.
- Note: make sure your mug is microwave proof. If your mug gets too hot, then the batter wont cook. You want the batter to get hot and not the mug itself.
Nutrition
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4 Comments on “Pumpkin Mug Cake (Paleo, Gluten-free, Dairy-free)”
So easy and delicious!!
Very happy you enjoyed it!
I don’t use or own a microwave. I have started using an IntantPot, have am Air Fryer attachment for the 8 qt (mew haven’t tried using yet). I do use my 3 qt all the time. Can this be done in the pressure cooker or just heat it up in the it? Like get it hot with a cup of water, then put the ramekin into and cook for ? . Do you think this would work?
That is a good question! I have never tried making it any other way so I am not totally sure. I would be very curious to find out if you try it!