How to Make Grain-free Pumpkin Mug Cake in 5 Minutes

How to Make Grain-free Pumpkin Mug Cake in 5 MinutesI’m embarrassed to admit that I’m just like everybody else in America: once Autumn arrives, I go straight into crazy pumpkin mode! The only problem is that gluten sensitivity makes it nearly impossible for me to walk out and grab pumpkin bread on a whim, so I decided to take my favorite gluten-free English muffin recipe and give it a quick makeover.

I’m proud (and slightly stunned) to be able to say that even my husband loves my pretty little grain-free pumpkin mug cake, and he’s no fan of gluten-free cooking…

5 Minute Grain-free Pumpkin Mug Cake Recipe (Makes 2 Cakes)

This recipe is so easy that you’ll never have to squelch that pumpkin bread craving again! It’s super healthy with lots of fiber, satiating coconut oil and tummy settling spices. And if you’re not dairy-free, be sure to smother it with nutrient-dense grassfed butter too!

Ingredients

1/2 cup almond flour
1/2 cup pureed pumpkin (this one is BPA-free, certified organic and non-GMO)
1 egg, beaten (pastured is always best)
1 Tbsp milk (non-dairy alternatives work well too)
1 tsp coconut oil, melted
1 tsp maple syrup (or more to taste, I don’t like it too sweet)
1 tsp baking powder (aluminum-free)
1/2 tsp cinnamon
1/4 tsp vanilla (I found McCormick’s new organic vanilla at Walmart!)
1/8 tsp sea salt
1/8 tsp ground clove
1/8 tsp ground ginger
1/8 tsp ground nutmeg

Grain-free Pumpkin Mug Cake in 5 MinutesDirections

  • Gather two 4″ baking ramekins (like these). Melt the coconut oil in one and swirl to coat the sides. Then pour the coconut oil into the second ramekin and swirl to coat again before dump the excess coconut oil into a medium mixing bowl.
  • Add the beaten egg, pumpkin puree, milk, maple syrup and vanilla to the coconut oil in the mixing bowl and stir to combine. Set aside.
  • In a small bowl whisk the almond flour, salt, baking powder and spices together.
  • Add the dry ingredients to the wet ingredients and stir until combined.
  • Scoop half of the mixture into each of the two ramekins.
  • Microwave one ramekin at a time for 2 minutes, 15 seconds.
  • Allow to cool a few minutes before taking it out of the ramekin. The pumpkin bread can be eaten as is or sliced in half to toast.

NOTE: Prefer not to use a microwave? No problem! Just pop the ramekins into the oven and bake for 20 minutes or until a toothpick comes out clean.

*This recipe was adapted from one of our favorite low-carb cooking moguls, Sugar Free Mom 💕

How to Make Grain-free Pumpkin Mug Cake in 5 Minutes

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  • This looks delicious! I am featuring it tonight on Allergy-Free Thursdays. Can’t wait to see what you share this week.

  • Jeff Carlton

    Didn’t work for me. Had to be shoved (not poured) into the mugs. Didn’t bake in even 4 times the time… The thick dry dough wasn’t at all sweet. ???

    • Sorry to hear that Jeff. I just made it again this morning and had no trouble at all. You’re right that’s it more “scoopable” but it definitely shouldn’t be like a dry dough, so you might try adding more milk until it’s more pourable.

      As for cooking times, grain-free baking is very different and ends up being very moist. It just needs to sit and cool before you remove it from the ramekin. Making sure it’s moist enough will help it cook through easier as evaporation takes place.

      I prefer a low sugar option myself, but feel free to add more maple syrup or any sweetener of your choice to tase.

      Hope that helps!

Designed by Alicia Voorhies

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