This gluten-free pumpkin mug cake is a quick and easy treat that comes together in 10 minutes or less. Love a good pumpkin flavored breakfast or dessert but want a healthy option? This recipe is perfect for you, it's gluten and dairy free. For keto/low-carb, substitute your favorite zero carb sweetener and use sugar free chocolate chips!
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I love satisfying my sweet tooth with a single-serving dessert rather than making or buying an entire cake. It's much easier to implement portion control with a tiny microwave mug cake.
This time of year, I live for pumpkin desserts and lots of fall flavor. This miniature treat really the perfect way to celebrate pumpkin season and the pretty changing leaves.
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Ingredients
- Pumpkin purée: a tasty fall-time favorite!
- Almond flour: a gluten free, low carb flour with delicious, nutty flavor.
- Maple syrup: honey or agave are also yummy. For keto, substitute your favorite zero calorie/carb sweetener (such as stevia or monk fruit). Keep in mind that these tend to be sweeter so you'll likely need less.
- Egg: make it fluffy!
- Pure vanilla extract: pure is best but imitation works, too.
- Salt: adds complexity and contrast.
- Cinnamon & cloves: spice it up!
- Baking powder: leavening agent to make your cake rise.
- Dairy free chocolate chips: sweet little morsels! Consider sugar free chips if you're making this recipe keto. Some brands of chocolate chips have milk in them so be sure to select a dairy free brand if this is a concern for you.
How To Make Gluten Free Pumpkin Mug Cake
Keep scrolling for complete recipe and instructions. We’ll start here with a quick rundown!
Blot pumpkin:
- Pick out a large, microwave safe mug! Find one that holds at least 1 & ½ cups of liquid.
- Blot pumpkin puree with a paper towel to remove excess moisture.
Measure ingredients:
- Add all ingredients (except chocolate chips) to your mug.
Mix ingredients:
- Whisk ingredients well, then gently stir in chocolate chips. Reserve a few to sprinkle on top if desired.
Microwave:
- Microwave on high for 1.5 to 2 minutes.
- Once the middle of the cake no longer looks wet, it's done. Serve warm and enjoy!
More Pumpkin Desserts
Looking to satisfy your sweet tooth with a pumpkin flavored treat? Check out these other yummy recipes:
- Pumpkin Baked Oatmeal With Pecans
- The Best Healthy Pumpkin Banana Bread
- Pumpkin Zucchini Muffins
- Maple Pecan Pumpkin Cookies
- Sweet Pumpkin Spice Sauce
- Low Carb, No-Bake Pumpkin Cheesecake
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Gluten Free Pumpkin Mug Cake
Ingredients
- ⅓ cup pumpkin puree *blotted
- ¼ cup almond flour *sub all-purpose flour if desired but use only 3 tablespoons. *see note below
- 1 tablespoon maple syrup *see note below
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon cloves
- 1 large egg
- ¼ teaspoon baking powder
- 1 tablespoon dairy free dark chocolate chips *see note below
Recipe notes:
Almond flour: I use and love Bob's Red Mill super fine, blanched almond flour! Maple syrup: honey or agave are also tasty! *For keto, substitute your favorite zero calorie/carb sweetener (such as stevia or monk fruit). These tend to be sweeter so start with ½ a teaspoon or so. Dairy free chocolate chips: sweet little morsels! *Consider sugar free chips if you're making this recipe keto. Some brands of chocolate chips have milk in them so be sure to select a dairy free brand if this is a concern for you.Instructions
- Place your pumpkin puree on a paper towel and blot. (*Tip: this simply means to fold the edges of the paper towel in over the puree to soak up excess moisture).
- Measure all ingredients (except for chocolate chips) into your mug and whisk until everything is well combined.
- Stir in chocolate chips, reserving a few to sprinkle on top if desired!
- Microwave for 1&½ to 2 minutes. When the center of the cake is no longer wet, it is done.
- Allow to cool and enjoy!
Nutrition
Did you make this recipe?!
Thank you so much for trying it out – please be sure to leave a rating. Simply click on the stars in the recipe card above.
Karen Weaver says
We own a pumpkin patch business in Georgia. I plan on sharing your pumpkin recipes with my customers. ❤️.
stacey_olson says
Oh my goodness! That's amazing. Thank you so much! <3
Teresa says
Hi,
I don't use a microwave, can I bake this in a conventional oven or a toaster oven? If so how long? Really want to try this recipe.
Thank you.
Garlic Salt & Lime says
Hi, Teresa! I haven't tested this recipe in a conventional or toaster oven, so I'm not 100% sure. I assume it would work fine but I'm not sure on specifics since I've not played around with this method just yet!
Marie says
This is absolutely delicious and so easy to make!!! 😋🧡 Thank you!!
Garlic Salt & Lime says
Thank you, Marie! I'm so glad you liked this mug cake. It's truly one of my favorites!!