Pumpkin Spice Mug Cake

Happy Fall ya’ll!

It’s that time of the year. Pumpkin spice everything right? Can’t go wrong with that.

I love pancakes on Sundays. This morning I had a gluten-free pumpkin pancake. Drizzled with Trader Joe’s Organic Vermont Maple Syrup, Bourbon Barrel Aged.


Divine. So I decided to whip up some single serve mug cake later for a football treat. It’s so filling you can make one mug for two!

Hashtag Pumpkin Spice Heaven. It is so good. I made it with the maple syrup I had for breakfast instead of the usual sugar. It is also gluten-free! Vegans, see note below. 🙂

Here’s what you’ll need.


4 tbsp coconut flour

1 tsp baking powder

1 tsp pumpkin pie spice

pinch of salt

1/4 tsp vanilla extract

1 large egg

1 tbsp pumpkin puree

3 tbsp almond milk

1 tbsp Trader Joe’s Organic Vermont Maple Syrup or any kind you have on hand is fine


Mix all dry ingredients together in 12 oz mug. Stir in milk, pumpkin puree, vanilla and syrup. Mix well and don’t forget about the bottom so there’s no dry crumbs. Heat in microwave for 1 minute on high or until toothpick comes out dry. Serve it plain or top with whipped cream of your choice!



Vegan –> just omit the egg and replace it with a vegan gelatin or omit it completely. It will have a different texture but taste just as amazing!

Nutrition: 1 serving, 266 calories, 9 g Fat, 33 g Carbs, 10 g Protein

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