Pumpkin Pie Mug Muffin


Dairy-free, soy-free, egg-free, wheat-free

Carving pumpkins is a fun fall activity, but is it really all it’s cracked up to be?  You’ve got thick, tough skin to cut through, mushy orange guts to scoop out, and slimy seeds to rinse.  That’s a lot of effort for one jack-o-lantern, if you ask me.  Personally, I’d rather buy an edible pumpkin from the local farmer’s market and bake up something sweet.  Unfortunately, my time is limited and I often feel as though my brains will explode (like the pumpkin that exploded last fall when I dropped it on the pavement…Yikes.) That being said, I don’t have a lot of time on my hands to bake a sweet treat.  So when I create a recipe that isn’t time-consuming, I’m (f)all in.

Besides, there’s something about the pumpkin-spice flavor that is comforting, right?  Let’s face it — there isn’t much that beats comfort food.  Food that warms our bellies, reminds us of home, smells like candles and cuddles, and carries us through the chilly fall months.  And I find even more comfort in knowing that the food I eat nourishes my body.

Here are a few quick pumpkin facts: pumpkin is high in fiber (to keep you full), vitamin A (to help your eye sight), beta-carotene (an antioxidant), tryptophan (to boost your mood), and MORE.

So, yes — this recipe is quick, comforting, and nourishing.  And pumpkin-y.  Can you guess what we’re making? Okay, I’m sure you’ve read the title of this article.  We’re making a Pumpkin Pie Mug Muffin.  It’s alliterative.  It’s festive.  And it’ll only take you 2 minutes to make.  Let’s do this.


1/4 cup almond flour
2 TBSP maple syrup (use the real stuff!)
2 TBSP pumpkin purée
2 TBSP almond milk (coconut milk works great too)
1 TBSP coconut oil
1/8 tsp baking powder
Dash pumpkin pie spice
Dash himalayan salt
Optional: dash vanilla extract, 1 TBSP vegan chocolate chips

In a mug, whisk together dry ingredients.
Add in wet ingredients.  Stir together.
Microwave for 60-90 seconds (time may vary depending on thickness of mug and microwave watts!)
When finished, muffin should look puffed-up (and delicious).
Plop onto a plate or eat straight from the mug.  Highly recommended: top with a spoonful of almond butter or a handful of chocolate chips and pair with a glass of almond milk!

I hope you enjoy this recipe — you have no excuse not to make it! It’s so quick!

Oh, and before I sign off for the day, I’m going to do a little shameless self-plug…. You can find more of my yummy, healthy recipes in my e-book Kale Yeah: An Extensive Health & Nutrition Guide.  It has recipes, nutrition info and guides, a grocery list, and more.  Plus, I’m giving it to The Clutch readers for only $4 this week.  Download it here.

Okay, that’s all. Happy fall, y’all!

Gigi Nally

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