This gluten-free pumpkin spice mug cake is a delightful, single-serve dessert that encapsulates the cozy essence of autumn. With each spoonful, you experience a burst of fall flavors, from the earthy pumpkin to the aromatic cinnamon, nutmeg, and cloves. The cake is moist and tender, with a touch of sweetness that perfectly compliments the rich, seasonal spices.
This pumpkin spice mug cake recipe is perfect to enjoy in the fall season. It perfectly compliments the cozy ambiance of autumn when the air turns crisp. The combination of pumpkin and spice mirrors the seasons flavors and it is the perfect single-serve dessert on a chilly evening.
If you love this recipe, you will absolutely love my Pumpkin Oatmeal Bars.
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Ingredients
- Almond Flour
- Baking Powder
- Pumpkin Spice
- Canned Pumpkin Puree
- Egg Whites
- Vanilla Extract
- Maple Syrup
- Coconut Oil, Melted
- Mini Chocolate Chips
See recipe card for quantities.
Instructions
- Add your almond flour, baking powder, pumpkin and pumpkin pie spice. Use a whisk to mix your dry ingredients well until the baking powder is well distributed.
- Add the remaining ingredients and mix until everything is just incorporated.
- Microwave for 90-110 seconds or until the top of your mug cake is cooked through and a toothpick comes out clean when poked into the center.
- Top with additional mini chocolate chips (if desired) and top with coconut whipped cream & some additional pumpkin pie spice (optional) and serve!
Hint: You may need to add additional time depending on your microwave
Substitutions
If you are interested in making this gluten-free pumpkin spice mug cake but you have dietary restrictions, you can make the following substitutions:
- Coconut oil- use butter if you don’t have coconut oil and do not have any dietary restrictions.
- Mini Chocolate Chips– Use regular chocolate chips if you don’t gave any mini chocolate chips on hand.
This recipe is already gluten-free, vegetarian and dairy-free.
Variations
This recipe is already kid and toddler friendly!
Equipment
All you need to make this gluten-free pumpkin mug cake is a microwave and a microwave safe mug.
Storage
This single-serve dessert does not store well and is best when served fresh.
Top tip
Cooking time may vary depending on your individual microwave. Keep a close eye and adjust time as needed.
FAQ
Yes, this recipe uses coconut oil and is dairy-free
Yes, this recipe uses almond flour and is gluten-free
Yes, this recipe is vegetarian if you consider yourself a lacto-ovo-vegetarian as I do use egg whites in this recipe.
Fall Recipes
Looking for other fall recipes? Try these:
Gluten-Free
Looking for other gluten-free recipes? Try these:
Jump to: Recipe
Pumpkin Spice Mug Cake
Equipment
- 1 Microwave
Ingredients
- ¼ Cup Almond Flour
- ¼ teaspoon Baking Powder
- ½ teaspoon Pumpkin Spice
- 2 tablespoons Canned Pumpkin Puree
- 2 tablespoons Egg Whites
- 1 teaspoon Vanilla Extract
- 1 teaspoon Maple Syrup
- 1 teaspoon Coconut Oil Melted
- 1 tablespoon Mini Chocolate Chips
Instructions
- Add your almond flour, baking powder, pumpkin and pumpkin pie spice. Use a whisk to mix your dry ingredients well until the baking powder is well distributed.
- Add the remaining ingredients and mix until everything is just incorporated.
- Microwave for 90-110 seconds or until the top of your mug cake is cooked through and a toothpick comes out clean when poked into the center.
- Top with additional mini chocolate chips (if desired) and top with coconut whipped cream & some additional pumpkin pie spice (optional) and serve!
- Hint: You may need to add additional time depending on your microwave
Video
Notes
Substitutions
If you are interested in making this pumpkin spice mug cake but you have dietary restrictions, you can make the following substitutions:- Coconut oil- use butter if you don’t have coconut oil and do not have any dietary restrictions.
- Mini Chocolate Chips– Use regular chocolate chips if you don’t gave any mini chocolate chips on hand.
Variations
This recipe is already kid and toddler friendly!Equipment
All you need for this recipe is a microwave and a microwave safe mug.
Storage
This recipe does not store well and is best served fresh.Nutrition
Food safety
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Do not put metal in the microwave
Lauren says
These were DELICIOUS! I sent them to all my coworkers so that they can make it!! Will be on repeat
G says
What can I sub for almond flour? Will plain or self raising work? I have a hubby with nut allergy 😵💫
christina.klapper says
Good morning! Great question, I have not tried either of these options, but you can use All-Purpose Flour in a 1:1 ratio.
This will change the texture and may require additional moisture since almond flour is more dense and moist. I would add maybe 1-2 tbs of milk of choice as needed. You can also use Oat Flour in a 1:1 ratio. Note: Oat flour can provide a slightly different texture and flavor, and it’s also gluten-free if that is a concern. Hope that helps!!