Healthy Pumpkin Mug Cake

As I was contemplating tea time this afternoon, I considered what treat I could have with my Scottish tea. Afternoon teas have changed drastically since I switched to a plant based diet. No more scones, finger sandwiches or shortbread cookies for me. Instead I’ve had fresh fruit or a Lara bar, which are made of simple whole foods. Often I’ve just skipped tea time altogether. 

However this afternoon I opened up Pinterest, searching for an easy, healthy treat idea. The first post I saw, without even typing anything into the search bar, was a recipe for Healthy Pumpkin Mug Cake. Perfect! I had pumpkin purée left over from Thanksgiving. I slightly adapted the recipe and came up with this super simple mug cake for one, using ingredients I had on hand. 

Healthy Pumpkin Mug Cake


Any gluten free flour could be used. I had these two on hand. Coconut milk could be substituted for almond…keep it unsweetened…and pecans could replace walnuts. The point is to keep the ingredients wholesome and healthy. 

The pumpkin mug cake turned out so well! I don’t like anything to be very sweet so this subtly sweet richness was exactly right for me. The pumpkin, cinnamon and walnuts tasted like fall. 

Paired with a cup of hot Scottish Thistle tea, this was a wonderfully satisfying afternoon tea time. And best of all, this mug cake was good for me.