[Paleo] Pumpkin Chocolate Chip Mug Cake

Have you ever had a major craving for cake, but don’t want to go to the trouble of making an entire cake? I know, me too. It’s way too time consuming, and who the heck is going to eat the rest of the cake? You are, that’s why you probably shouldn’t make an entire cake unless you are okay with eating practically the entire thing, or at least have cake-loving friends.

Enter, a single-serving cake. Actually, it’s like cake-meets-muffin-meets-cookie. And it’s ah-mazing.

[Paleo] Pumpkin Chocolate Chip Mug Cake

There are about a gazillion different mug cake recipes floating around the internet, so you can pretty much find one that will satisfy any craving. Today, we’re going with pumpkin. Because it’s still pumpkin season, right? I thought so.


Mug cakes are suuuuper easy to make, and only take a few minutes. You mix it up right in the mug that you will cook it in, so there will be less dirty dishes than a full on baking session! And what makes this mug cake even better? It’s totally healthy, and actually contains vegetables. I mean, pumpkin is a vegetable. And we’re eating vegetables for dessert, we should get a healthy eating gold star.

[Paleo] Pumpkin Chocolate Chip Mug Cake

[Paleo] Pumpkin Chocolate Chip Mug Cake

I kept this dessert paleo and refined-sugar free by using coconut flour and a little bit of maple syrup to sweeten. You could always leave out the chocolate and just have a pumpkin cake/muffin. But I mean, are you really going to leave out the chocolate? I didn’t think so. The vegetables cancel out the chocolate. Duh. That’s girl math at it’s finest.

[Paleo] Pumpkin Chocolate Chip Mug Cake

p.s. I know I keep calling this a mug cake, yet I used a ramekin. I know I know. I normally make these in a coffee mug, but I couldn’t resist using my new super pretty ramekins.


[Paleo] Pumpkin Chocolate Chip Mug Cake

Yield: Serves 1


  • 3 tbsp pumpkin puree
  • 1 tbsp coconut flour
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/8 tsp pumpkin pie spice
  • 1/2 tbsp coconut oil, melted
  • 1 tbsp unsweetened almond milk
  • 1 tbsp real maple syrup
  • 1 tbsp chocolate chips (I used Enjoy Life)


  1. In a coffee mug or small ramekin, add all of the ingredients except for the chocolate chips. Use a fork to mix vigorously to make sure there are no clumps.
  2. Add the chocolate chips and stir.
  3. Microwave for 3 to 3 1/2 minutes, until the cakes puffs a bit and is cooked through.
  4. Garnish with more chocolate chips and whipped cream if desired.


  1. Thank you so much for this recipe! I was craving GF/DF pumpkin muffins and I didn’t have time to make a whole batch. So glad I found your recipe. I didn’t have coconut flour so I substituted Bobs Red Mill 1 to 1 Baking Flour and omitted the Almond Milk. It was wonderful! I’m looking forward to trying another recipe. 🙂

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