Healthy 1 Minute Pumpkin Mug Cake

Just one minute is needed for this delicious pumpkin mug cake- Dense on the outside, fluffy on the inside, this healthy snack is gluten free, grain free, refined sugar free and paleo- With a vegan option too! 

Healthy 1 Minute Low Carb Pumpkin Mug Cake (V, GF, P, DF)- A fool-proof, guilt-free mug cake recipe loaded with pumpkin flavor and super fluffy and light! Oven option included! {vegan, gluten free paleo recipe}- #pumpkin #mugcake

I love this time of the year.

Why? I love seeing the northern hemisphere go absolutely bonkers over pumpkin. You’ve seen it all- as soon as ‘Summer’ is officially over, you can already feel the carotene glow illuminating the air. Coffee shops chime in with pumpkin flavoured beverages, seasonal desserts and even to the point of chewing gum- pumpkin flavoured.

Here in Australia, pumpkin is not seasonally racist. (Yes, that is a new term).

Pumpkin isn’t seasonally racist. Pumpkin in Australia is a pimp.

Wow, I can’t believe I just wrote that. Sorry, it’s true.

Healthy ONE Minute Pumpkin Mug Cake- Light, fluffy and moist on the inside and LOADED with pumpkin flavor- NO butter, NO oil, NO sugar and NO flour! Oven option too and single serve! {vegan, gluten free, sugar free, paleo recipe}-

Why do I use that term with pumpkin in Australia? Because it’s available all. Year. Round. Seriously. Growing up, it’s pretty standard to have pumpkin as a side to your potatoes and steak or whenever there’s a Sunday roast. It’s a staple in vegetable lasagnes and a key feature of most curries.

However- very rarely is it used in anything non savoury. Ever.


I remember the first time I heard of pumpkin pie and thought it was some form of edible punishment. How could something which accompanied my roast chicken be able to taste decent in dessert form? I was fortunate to be in America during Thanksgiving and I made it imperative to try this infamous pie. I also ensured that there was a Dunkin’ Donuts within walking distance so I could have a real dessert.

I tried the pie. I didn’t love it. I didn’t hate it. I still got a donut after (Boston Cream Donut….best). 

However, I was impressed with the texture and how it could lend itself in sweet treats. Ever since then, I’ve embraced using pumpkin puree- in anything except pie. From pancakes to muffins, they’ve been a perfect way to add in a serving of vegetables, along with a texture for the ultimate baked good.

Healthy ONE Minute Pumpkin Mug Cake- Light, fluffy and moist on the inside and LOADED with pumpkin flavor- NO butter, NO oil, NO sugar and NO flour! Oven option too and single serve! {vegan, gluten free, sugar free, paleo recipe}-

Besides being a key ingredient in this microwave English Muffin recipe, it also lends itself well to this new single serving creation- Pumpkin mug cake with some chocolate chips studded within. Dense on the outside, but extremely fluffy and light on the inside- and in honour of a recipe correlating to the northern hemisphere- It isn’t like a southern hemisphere scone. No dense, thick biscuit like pastry. For all us Aussies out there who still can’t fathom the thought of pumpkin in a sweet treat- you can’t taste it. And if you’re not a fan- this is single serving so it’s not wasted. But trust me- it’s pretty epic


….maybe that is why many Australians have that natural tanned look. Or maybe it’s just me.

Healthy ONE Minute Pumpkin Mug Cake- Light, fluffy and moist on the inside and LOADED with pumpkin flavor- NO butter, NO oil, NO sugar and NO flour! Oven option too and single serve! {vegan, gluten free, sugar free, paleo recipe}-

Want a try a delicious blueberry version of this mug cake? This healthy one-minute blueberry muffin will have you covered- Just see just how easy they are below!

Healthy 1 Minute Pumpkin Mug Cake

A healthy scone ready in less than 3 minutes which is fluffy on the inside and dense on the outside- with hidden chocolate chips inside- Gluten free, Paleo and a vegan option!
5 from 1 vote
Print Rate
Servings: 1
Author: Arman @ thebigmansworld



  • In a small mixing bowl, sift the almond flour and coconut flour. Add the baking powder, sea salt and coconut sugar and mix well.
  • Add the egg (if non vegan) and canned pumpkin and mix until fully incorporated. Stir in the chocolate chips.
  • Spray a small microwave safe bowl with cooking oil spray generously. Pour in the batter (and if you're being creative, try and make fancy swirl shapes like I did). Microwave for 2-4 minutes (depending on your microwave).
  • Remove from the bowl and allow to cool completely before digging in.


* Adjust to taste- I prefer a subtle sweetness.
** For a vegan option, use 1 flax egg- 1 T flax + 3 T water
I added cooking oil spray on top before microwaving- this is optional but gives it the shine and golden exterior.
If you don't have coconut flour, use any flour of choice but decrease the milk.
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Have you had the two different kinds of scones before?

Do you prefer the ‘British’ style of scone or the ‘American’ scone? 

Are you seasonally racist?

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food Gluten Free Paleo recipe Vegan



122 thoughts on “Healthy 1 Minute Pumpkin Mug Cake

  1. Hey! You said pumpkin season is over in March. I am SO jealous you can eat it all year round. No canned pumkin here, not even precooked. I still work on my orange teint like it’s my job. And after all, it gives me the chance to shoulder press all the squashes home.
    I love the creative swirls you made here, BUT I am still a little intimidated with my microwave. You know why.

  2. Not all of the northern hemisphere are pumpkin daft. Here in Britain most have never even tried it and associate pumpkin only with Halloween and lanterns… Sigh… Wish we did have pumpkin everything!
    British scones are sooo overrated! But then again that’s from me, the Paleo gal! Ha! These look yummy though! 🙂 the microwave continues to wonder and delight me on what it can do!

    1. Same here in Germany – pumpkin is not that popular here at all and only fun to cut a face into for Halloween. In pumpkin /squash season there are several kinds available but it’s not that everyone is going crazy about it. And we rest it in savoury dishes rather than bake with it.

  3. I will say that the pumpkin spice flavored gum is just ok. You lose the flavor quickly. I will be willing to try this because I trust you, but I don’t like coconut flour. But I will give you the benefit of the doubt because it certainly LOOKS tasty….
    But this is allllll on you if it goes balls up

  4. The only difference between British and American scones I know is the shape. I only made scones once and I shaped them with a cookie cutter – so the British version. It was a plain scone. This one with chocolate chips sounds great and I like that it is single serving and to make in the microwave! Thanks for the tip to use baby food!! That’s genius. I guess there must be pumpkin baby food available!

  5. Hahahhaa love it! You invented some new words, new phrases, and used some old ones in very strange ways, but I like it. I don’t think I need to answer your British or American question……..

  6. Thats so interesting pumpkin is only used in savory dishes down under. I feel like America has a way of sweetening (sweetifying?) ALL the things. Corn? Corn muffins! Carrots? Carrot cake! and so on and so forth. Also these scones look better than the ones at starbucks. Please move to the states and open a bakery near my apartment, please and thank you 😀

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