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AIP Pumpkin Mug Cake

September 15, 2015 · Kelly Bejelly · 13 Comments

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If you love pumpkin as much as I do, you’ll love this aip mug cake recipe.  It takes 5 minutes to make and the result is a moist, pumpkin-y muffin! No oven required for this recipe, and it makes a delicious single-serving aip pumpkin mug cake that is the perfect allergy-free treat when the weather gets crisp.

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Last Updated on November 28, 2020

If you love pumpkin as much as I do, you’ll love this aip mug cake recipe.  It takes 5 minutes to make and the result is a moist, pumpkin-y muffin! No oven required for this recipe, and it makes a delicious single-serving aip pumpkin mug cake that is the perfect allergy-free treat when the weather gets crisp.

If you love pumpkin as much as I do, you’ll love this aip mug cake recipe.  It takes 5 minutes to make and the result is a moist, pumpkin-y muffin! No oven required for this recipe, and it makes a delicious single-serving aip pumpkin mug cake that is the perfect allergy-free treat when the weather gets crisp.

It’s September and you know what that means: Pumpkin everything!

I could not help but share this super simple recipe for an aip pumpkin mug cake for a special treat for fall.

This recipe is from Paleo Mug Muffins, There are 25 delicious, fluffy, and flavorful single-serving mug cake recipes that taste like they are fresh from the bakery in this ebook, and they are all paleo-friendly (you’d never guess it though)!

If you love pumpkin as much as I do, you’ll love this aip mug cake recipe.  It takes 5 minutes to make and the result is a moist, pumpkin-y muffin! No oven required for this recipe, and it makes a delicious single-serving aip pumpkin mug cake that is the perfect allergy-free treat when the weather gets crisp.

How to make this AIP Mug Cake

It doesn’t get any easier to make this recipe. Simply mix pumpkin puree, coconut milk, tigernut flour, coconut flour, molasses, honey, cinnamon and baking soda in a microwave safe bowl.

Place in your microwave for 5 minutes to cook. To spice it up, you can add whipped coconut cream and sprinkle with cinnamon.

Continue to Content
AIP Pumpkin Mug Cake
Yield: 1

AIP Pumpkin Mug Cake

Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes

Ingredients

  • 1/2 cup pure pumpkin puree
  • 2 tablespoons canned full-fat coconut milk
  • 1/4 cup tigernut flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon molasses
  • 1/2 tablespoon honey
  • 1/2 teaspoon ground cinnamon power
  • Pinch baking soda

Instructions

  1. In a small bowl, stir together the pumpkin puree and coconut milk.
  2. Add the remaining ingredients and mix well.
  3. Scoop into a large coffee cup or small ramekin and microwave on HIGH (100 percent power) for 3-5 minutes, or until cooked through.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kelly Bejelly
If you love pumpkin as much as I do, you’ll love this aip mug cake recipe.  It takes 5 minutes to make and the result is a moist, pumpkin-y muffin! No oven required for this recipe, and it makes a delicious single-serving aip pumpkin mug cake that is the perfect allergy-free treat when the weather gets crisp.

Related posts:

Paleo Banana Egg rolls
Paleo Sugar Cookies
Paleo Double Chocolate Chip Cookies
Paleo Crispy Noodles
Paleo Raspberry Mug Cake
AIP Pizza Crust
AIP Plantain Empanadas
Simple Olive Chicken (AIP Paleo, Whole30)

AIP Diet, Dessert

Previous Post: « Pumpkin Spice Waffles
Next Post: Tex Mex Sloppy Joes (Paleo, Whole30) »

About Kelly Bejelly

Kelly Bejelly is a Bestselling Cookbook Author who loves recreating recipes and making them Gluten-free!

Check out my print cookbook Paleo Eats

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Comments

  1. Cathy says

    April 29, 2016 at 8:22 am

    Do you know if this recipe has been tried without tigernut flour? If so, what adjustments were made to the recipe? I was hoping to see if anyone had tried this in the comments, but it looks like those are private. There isn’t a store to buy it from in my area, and I am hoping to make it tomorrow or I would just get it on Amazon. 🙂

    Thanks,
    Cathy

    Reply
    • Kelly Bejelly says

      May 2, 2016 at 8:50 am

      I’ve never made it with an alternative flour hun so I would recommend tigernut. You can grab it on Amazon.

      Reply
  2. Sarah Sherwood says

    June 19, 2016 at 6:12 pm

    This looks really yummy and I’m curious to try tigernuts. I do not use a microwave. Do you know what the baking time and heat setting would be in the oven?

    Reply
    • Kelly Bejelly says

      November 14, 2016 at 1:51 pm

      I would cook it for 10 to 15 minutes in the oven until a toothpick comes out clean.

      Reply
  3. katie says

    September 25, 2016 at 6:36 pm

    is there anything i can sub for the molasses?

    Reply
    • Kelly Bejelly says

      November 13, 2016 at 4:48 pm

      It will change the flavor but maple syrup should work well.

      Reply
  4. Johanna England says

    November 5, 2016 at 10:46 am

    I added a pinch of ginger, clove and nutmeg to this and used cassava flour instead of tigernut. It’s delicious!

    Reply
  5. Chelsea says

    September 22, 2017 at 9:11 am

    I just tried this with subbing almond flour for tigernut and it did not work out great. the texture was much “rougher” than pictured. I also found the cake a little bland even though I added nutmeg, cloves, and a hint of ginger but I do think the texture issue could be a factor! If you try subbing almond flour maybe try reducing it.

    Reply
    • Kelly Bejelly says

      September 23, 2017 at 9:47 am

      Almond flour does not have the same characteristics as Tiger nut. Tiger nut is much more starchy. I’m glad it came together.

      Reply
  6. Judy says

    April 19, 2019 at 8:50 pm

    While we found the flavor favorable, the texture was something like wet sand or dry peanut butter. Yes it was moist. But it was uncomfortable to eat and swallow. At 3 minutes in microwave it was still batter-like. At 5 min, it was moist, yet sticky or chewy.

    Wondering how else to fix texture.

    Reply
    • Kelly Bejelly says

      April 22, 2019 at 7:05 pm

      Sorry it didn’t work for you Judy!

      Reply
  7. Sarah says

    September 5, 2019 at 7:58 pm

    FYI – I used a ripe banana instead of pumpkin, Dutch any sweetener and it was delicious and had a great texture! Def recommend as an alternative.

    Reply
    • Kelly Bejelly says

      September 20, 2019 at 7:44 pm

      So glad you enjoyed it!

      Reply

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Hi! I'm Kelly. I've been cooking and creating recipes at A Girl Worth Saving for the last 9 years. I focus on simple, healthy recipes that everyone will love. Read More…

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