This two-minute gluten-free paleo pumpkin mug cake is a quick and delicious way to use up your leftover pumpkin puree!
If you’re craving a fluffy and moist single-serve pumpkin cake, this delectable treat can be made in your microwave in less time than it takes to clean your dirty dishes! Plus, this recipe will use up the leftover canned pumpkin purée that you have in the fridge after making one of my other pumpkin recipes.
Can you bake this in the oven or air-fryer?
Yes—but the mug cake won’t rise as high and it will taste more egg-y. Plus, the beauty of this single-serve microwave pumpkin mug cake recipe is that you can cook it from start-to-finish in less than 5 minutes. If you’re gonna bake a single mug cake in the oven for 18-20 minutes, you might as well make a full batch of Pumpkin Muffins or Pumpkin Chocolate Chip Muffins and freeze the leftovers for future treat cravings.
Still, if you really must make this mug cake in the oven, pour the batter into an oven-safe 6-ounce ramekin and bake it in a 350°F oven or toaster oven for 18-20 minutes or a 325°F air fryer for 13-15 minutes. The tiny single serve cake is done when a toothpick inserted in the middle comes out clean.
Can you Make This Nut Free?
Yes! You can substitute the almond flour with cassava flour in a 1:1 ratio and the cakes will puff up similarly in the microwave, but the crumb won’t be as tender with cassava flour and it can have a grittier texture. Still, the cassava flour version is delightful if you’re craving a nut-free paleo dessert pronto.
Other Ingredient Substitutions?
As I mentioned in my Matcha Mug Cake recipe, baking is a science that requires precise measurements, so if I haven’t specifically mentioned a potential substitution, it’s because I don’t know if it will work.
For example, I have no idea if this recipe will work if you substitute the egg with applesauce or a flax egg or if you choose to use another nut flour or sweetener. If you make a substitution and find success, please share your results in the comments so others can benefit from your knowledge!
Let’s Make A Pumpkin Mug Cake!
Serves 1
Ingredients:
- 3 tablespoons (21 grams) blanched almond flour
- ¾ teaspoon pumpkin spice blend
- ⅛ teaspoon baking soda
- ⅛ teaspoon Diamond Crystal kosher salt
- 1½ tablespoons maple syrup or 1 tablespoon honey
- 1 tablespoon (15 grams) canned pumpkin puree
- 1 teaspoon avocado oil or coconut oil
- ⅛ teaspoon vanilla extract
- 1 large egg
- 1 tablespoon whipped coconut cream (optional)
Method:
In a liquid measuring cup, add the almond flour, pumpkin spice blend, baking soda, and salt. Whisk until uniform.
Add the maple syrup, pumpkin puree, avocado oil, vanilla extract, and egg…
…and whisk the batter vigorously until smooth.
Pour the batter into a microwave-safe mug (6- to 8-ounce size is optimal).
Place the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 1-2 minutes.
A 900 watt microwave will cook the mug cake in 90 seconds. Adjust the cooking time depending on the strength of your microwave—decrease the time if you have a higher wattage microwave and increase it if you have a less powerful microwave.
The paleo pumpkin mug cake is finished cooking when it puffs up and a toothpick inserted into the center comes out clean. Your cake may rise up and collapse down, and that’s okay!
Let the cake cool for a few minutes and top with whipped coconut cream and a dusting of extra pumpkin spice blend, if desired.
Gobble it up!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Pumpkin Mug Cake (Paleo, Gluten Free, Dairy Free)
Ingredients
- 3 tablespoons finely ground almond flour
- ¾ teaspoon pumpkin spice blend
- ⅛ teaspoon baking soda
- ⅛ teaspoon Diamond Crystal kosher salt
- 1½ tablespoons maple syrup or 1 tablespoon honey
- 1 tablespoon canned pumpkin purée
- 1 teaspoon avocado oil or melted coconut oil, ghee
- ⅛ teaspoon vanilla extract
- 1 large egg
- 1 tablespoon whipped coconut cream optional
Instructions
-
In a liquid measuring cup, add the almond flour, pumpkin spice blend, baking soda, and salt. Whisk until uniform.
-
Add the maple syrup, pumpkin puree, avocado oil, vanilla extract, and egg and whisk the batter vigorously until smooth.
-
Pour the batter into a microwave-safe mug (6- to 8-ounce size is optimal).
-
Place the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 1-2 minutes. A 900 watt microwave will cook the mug cake in 90 seconds. Adjust the cooking time depending on the strength of your microwave—decrease the time if you have a higher wattage microwave and increase it if you have a less powerful microwave.
-
The paleo pumpkin mug cake is finished cooking when it puffs up and a toothpick inserted into the center comes out clean. Your cake may rise up and collapse down, and that’s okay!
-
Let the cake cool for a few minutes and top with whipped coconut cream and a dusting of extra pumpkin spice blend, if desired.
Notes
Nutrition
The post Pumpkin Mug Cake (Paleo, Gluten Free) appeared first on Nom Nom Paleo®.
from Tumblr https://vincentpennington.tumblr.com/post/631164843020468224
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