Pumpkin Pie Mug Cake
Prep time
Cook time
Total time
Looking for a new healthy breakfast idea? Give this gluten and sugar free Pumpkin Pie Mug Cake a go. It can be done with or without oats, depending on your eating style.
The peckish girl:
Recipe type: Breakfast
Serves: 1
  • Oat-free GAPS version
  • 120g roasted pumpkin without skin
  • 90g natural yoghurt
  • 2 flax eggs (2 tbsp flaxseed meal with water)
  • Pinch of nutmeg
  • Pinch of cinnamon
  • ⅕ cup coconut flour
  • OR
  • Baked oat version
  • 160g roasted skinless pumpkin
  • 100g natural yoghurt
  • 30g rolled oats
  • 10g coconut flour
  • 10g flaxseed meal
  • Pinch of nutmeg
  • Pinch of cinnamon
  1. Put the roasted pumpkin and yoghurt into a blender and blend together until smooth.
  2. Then mix in the spices, flour and flax egg by hand. If you are making the version with oats stir them in at this point.
  3. Spoon the mixture into a greased baking dish and place it into an air fryer set on 180 C for 15 minutes.
  4. Serve for example with more yoghurt, peanut butter, fruit, nuts etc.
Recipe by The Peckish Girl at https://www.thepeckishgirl.com/pumpkin-pie-mug-cake/