I love pancakes. I love pumpkin pancakes (like these Flourless Pumpkin Pancakes), but sometimes it’s fun to switch it up. A pumpkin mug cake is the perfect single-serving, quick-cooking, little
This recipe is only a handful of real-food ingredients, as well as some aromatic pumpkin pie spice (seriously, your house will smell amazing after you make this). Plus, it’s such a quick weeknight breakfast, or a healthy dessert. A few minutes in the microwave, and you have a yummy meal or snack!
As it’s made with high-fiber coconut flour, it’s naturally gluten-free, dairy-free, paleo, and SCD-legal. It’s also sugar-free, and uses only 1/2 of a mashed banana to sweeten.
Some of my best friends came to visit for the weekend recently, and they helped me recipe test this to get it just right for you. It was so fun! What I love about this recipe is that you can adjust the moisture and spice level easily… too dry? add a little non-dairy milk or a tiny bit more coconut oil; want more spice? add another pinch of pumpkin pie spice, nutmeg, or cinnamon!
And, the toppings. You can tell I like my toppings. From chopped apple to berries, this mug cake is the perfect base for adding on some delish toppings!
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