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}- thebigmansworld.com #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}- thebigmansworld.com

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}- thebigmansworld.com

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}- thebigmansworld.com

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
Serves 1
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!
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Ingredients
  1. 2 T coconut flour
  2. 1 T almond flour (can sub for GF or other flour)
  3. 1/2 tsp baking powder
  4. 1 T coconut sugar (can sub for sweetener of choice)*
  5. 1/4 cup pumpkin puree
  6. 1 egg OR 1 large egg white (omit completely for vegan option)
  7. 1-2 T dairy free milk of choice (I used cartoned coconut milk)
  8. 1-2 T dairy free chocolate chips
  9. Cooking oil spray
Instructions
  1. In a small mixing bowl, sift the almond flour and coconut flour. Add the baking powder, sea salt and coconut sugar and mix well.
  2. Add the egg (if non vegan) and canned pumpkin and mix until fully incorporated. Stir in the chocolate chips.
  3. 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).
  4. Remove from the bowl and allow to cool completely before digging in.
Notes
  1. * Adjust to taste- I prefer a subtle sweetness.
  2. ** For a vegan option, use 1 flax egg- 1 T flax + 3 T water
  3. I added cooking oil spray on top before microwaving- this is optional but gives it the shine and golden exterior.
  4. If you don't have coconut flour, use any flour of choice but decrease the milk.
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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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Categories:

Clean eating diet food gluten free paleo recipe vegan whole30

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Comments

120 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 😀

  7. How does one live with all these extremists; them with their pumpkin obsession in autumn..you Aussies year-round..us, not at all. Okay so that’s partly not entirely true – but close enough: given that pumpkin puree simply does not exist here. And yes, I am only -well- aqcuainted with pumpkin as a savoury side dish. It doesn’t save me from drooling over creations like these..yet still I am lazy to make my own. Someday…
    I love my “english” scones :).. warm with butter and jam.

  8. I have to admit… when I saw the photo I was like “WTF scones are hard”… dumb me, British vs American scones. BUT I’m so excited to try this out… maybe for dessert tonight if I’m feeling ready to open up another can of whoop-ass, I mean pumpkin…

  9. I love scones, they make me feel so warm inside. I like both soft and hard scones, but prefer them a bit harder. Something I can dunk in my coffee yannoe? They look delicious, and of course I am a fan of the year round pumpkin. Most stores in America sell it year round too, but it’s on the bottom shelf and not highlighted like it is in the fall. I am totally guilty of giving it more love in the fall.

  10. If pumpkin is a pimp, then can I be his whore? Because I’m a slut for almost anything edible that contains pumpkin. And now I’m fixin’ to go hit the kitchen and whip up one of these bad boys…yes, please!

  11. I love Boston Crème Donuts too! Next time you come to NY, I think a trip into Brooklyn just to try the Peter Pan bakery for their donuts is necessary. They are worth the trek to the borough…I like this scone recipe, I must try it.

  12. That’s so interesting because growing up, my mom only used pumpkin for savory dishes! Ok, maybe she only knew how to cook it one way, which is a stir fry (typical of my mom). I’d totally have a bite of this with some fat free but not fat free froyo.

  13. That looks SO good. I can’t believe you have pumpkin all year! I can’t picture it being an everyday side around here. We only care about pumpkin for 3 months. We go absolutely nuts over it, then completely forget about it until next year.

  14. File me under: seasonally racist NOT by choice. What can I do about pumpkin simply not growing in Germany outside of the [way too short] season? Or kale? Or …? There’s not even canned pumpkin! Now can I please get scone to ease the food pain I’m enduring :;) ??

  15. Pumpkin pie IS edible punishment. I’m not huge on pies in general, but pumpkin really turns me off. It’s a texture thing. And I can count how many times I’ve had a scone on one hand, so I’m probably not the best person to ask about British scones vs. American ones… When it comes to sweet and doughy things, I don’t discriminate 😛

  16. If you are trying to tempt me to bake more often it’s working. 🙂 So many people say they don’t like the texture of pumpkin pie. I LOVE pumpkin pie, actually just the filling part, not a fan of pie crust. So, if we ever have Thanksgiving together I’ll trade you my mashed potatoes for your pumpkin pie. Deal?
    I didn’t know there was difference between American and British scones other than that Americans would probably put more “stuff” in them where as the British serve them with Devonshire cream and jam or marmalade. But is the actual scone base different?
    As a child we went to the annual state fair every autumn. (The Puyallup aka Western Washington State Fair to be exact.) My parents couldn’t afford for us to go on an eating bender so we ate a meal before going but we always got a scone just as we were leaving. These were plain scones, hot out of the oven, that were slathered in butter and fresh raspberry jam. They were so warm the butter and jam would dribble down your chin. I probably haven’t had one since I was about ten but they sure were good (and I don’t even usually like biscuit-type things.) Your pumpkin version sounds even better because, as previously mentioned, I’m a pumpkin fan.
    I am not guilty of the seasonally racist charge. When I like a food, I like it all year round. I do not discriminate. I am an equal opportunity eater.

  17. I’ve never had a fluffy scone. I’ve only had the hard and chewy version. Your recipe looks awesome! I never want to say I’m a racist…but I do eat by season. I keep my pumpkin and winter squash limited to colder months. It’s just more fun that way. But I live in the southeastern US, and we don’t have a shortage of pumpkin, but the price goes up in the off season. It’s always available, but pumpkin puree goes on sale October — January. Then they jack up the price.

  18. Blech, pumpkin pie is totally not my thing. Pumpkin everything else is a-okay, though particularly pumpkin beer! Please tell me you have that?!?!

  19. I made this yesterday and to be honest it didn’t turn out like a scone. It had more the texture of your microwave muffin (that I’ve made the morning before). It wasn’t really dry/crumbly like I imagine a scone to be. However, I ground shredded coconut into flour instead of using real coconut flour, maybe that’s the reason (I’m not sure though if there is any difference). The chocolate chunks inside were pretty delicious though 😀

    1. That’s the texture I was going for- It’s supposed to be like that in the middle and dense on the outside. That’s what the recipe said it would turn out to be like, not a crumbly scone. Glad it was still good though.

  20. I didn’t even know there were different types of scones! I guess that just screams out how American I am. I do love them though, and now I’m craving a nice chocolaty one.

    I know what I’m making today 🙂

  21. I knew it was only a matter of time before you jumped on the pumpkin band wagon. Between scones and muffins, I’d say you went in full force. Le sigh.

    I will say, I rather enjoyed Peas & Crayons Pumpkin burgers last year (they were savory) along with a pumpkin and black bean burrito I got at Nature’s Bin (again it was savory). Pumpkin in sweets just doesn’t do it for me. Savory on the other hand, I’m willing to try. Scones too because I will always eat scones, American, British or an Aussie version.

  22. This is the second recipe of yours I have made, and I think I love you. I had bought coconut flour and no recipes ever turned out with it. Both of yours have turned out wonderfully!

  23. I don’t see an oven option? This looks yummy and just what I needed for leftover pumpkin. I like it in sweet things but I never liked sweet potato pie and only eat sweet potatoes with butter and salt. However, I might try some baby food sweet potatoes in this for the pumpkin after I do it your way first as we often have fresh ones.

  24. For the vegan version, do you omit the egg or use a flax egg? It says omit in the ingredients but at the bottom it says to use a flax egg. thanks.

  25. I just copied the recipe for the 1 minute pumpkin mug cake and in the directions it says to “add the baking powder, sea salt and coconut sugar, but, in the ingredients, there is no sea salt listed. Please help. I looked thru all of your comments hoping someone else noticed.

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