Gluten-free Maple-Pumpkin Mug Cake I’ve never been a breakfast eater, but I think that goes for most people. The last thing I want to do in the morning is wake up let alone prepare a meal. I usually gulp down a mug of Bullet Proof coffee and hope for the best.

On those mornings when I feel the need for something slightly more substantial I always go to my favorite – THE MUG CAKE!  

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There are tons of people out there that hate the idea of microwaving, but I have to say that if I need to heat a meal in a pinch I still use one.  Once I tried to use the oven and it ended horribly, not tears and a punched face “horrible”, but a waste of time and a gross mug cake. What am I trying to say? Don’t bake this in an oven…sorry.  The idea behind the mug cake is for a quick one mug mess kinda meal, but I like to blend all my ingredients in the Magic Bullet, which is by far the best infomercial joke gift I’ve ever received. The Hamilton Beach version works ok too, but the MB is my fav.

Here we go…

Mug Cake
  • 1 egg
  • ¼ c. coconut milk
  • 2 Tbsp. coconut flour
  • 2 Tbsp. pumpkin puree
  • 1 Tbsp. maple syrup (the real stuff)
  • 1 tsp. pumpkin pie spice (or cinnamon)
  • ½ tsp. baking powder
  1. Combine all ingredients and blend together until smooth (I like to use my Magic Bullet)
  2. Lightly oil a microwave safe mug
  3. Pour batter into oiled mug
  4. Microwave for 2 minutes
  5. Flip onto a plate and top with more syrup or anything else you're into


If you’re looking for more mug cakes, I have a few other favorites

Almond & Spice Mug Cake 

Caramel Almond Mug Cake

Fruit Mac Layer Mug Cake 

Lava Mug Cake 

Morning Mocha Mug Cake 

Pumpkin Pecan Gingerbread Mug Cake







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