Pumpkin mug cake is the perfect way to satisfy your sweet tooth when you have extra pumpkin puree in your fridge. It cooks in less than 2 minutes!
This recipe is perfect if you’ve already opened a can of pumpkin but didn’t use all of it. Only 1/4 cup is required for this single serving treat.
Lightly sweetened with maple syrup, this mug cake tastes like a not-too-sweet piece of pumpkin bread. Add a few chocolate chips, and it will satisfy a craving in minutes.
Ingredients You’ll Need
This pumpkin mug cake recipe is egg-free. It starts with a combination of oat flour and pumpkin puree. Maple syrup adds sweetness, and pumpkin pie spice provides the classic flavor without using multiple spice jars.
If you don’t have pumpkin pie spice on hand, substitute it with 1/2 teaspoon of ground cinnamon and a hefty pinch of ground ginger, nutmeg, and cloves.
Using oat flour makes this recipe gluten-free, but be sure to check for a certified gluten-free label if you need to. Otherwise, oats can be contaminated during the manufacturing process.
How to Make a Pumpkin Mug Cake
In a microwave-safe mug, combine the oat flour, pumpkin puree, maple syrup, melted coconut oil, baking powder, pumpkin spice, vanilla extract, and salt.
Stir well with a spatula or whisk until no more flour is visible in the batter.
Fold in the chocolate chips, if using, then sprinkle a few on top. For a lower-sugar dessert, fold in chopped walnuts or pecans.
Bake this cake in the microwave on high power for 90 seconds. It will rise slightly as it cooks. Let it rest for at least 3 to 5 minutes before digging in. The center will continue to cook as it rests.
Enjoy the mug cake as soon as it’s cool enough to handle. It has a fluffy texture you’ll love!
Looking for more mug cake recipes? Try my Banana Mug Cake, too. It’s unbelievably good!
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In a microwave-safe mug, combine the pumpkin puree, oat flour, maple syrup, melted coconut oil, pumpkin pie spice, baking powder, vanilla extract, and salt. Use a whisk or spatula to stir well, until there are no more lumps of flour visible. The batter will be slightly thick and not runny in texture.
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Fold in the mini chocolate chips, and save a few to sprinkle on top. Then place the mug in the microwave to cook on high power for 90 seconds. The cake will rise as it cooks.
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Let the mug cake cool for 3 to 5 minutes before you enjoy it with a fork. The center should be nice and fluffy!
Gluten-Free Note: Oat flour is naturally gluten-free, but it can be contaminated during processing. Be sure to buy a “certified gluten-free” package if you need to.
Pumpkin Pie Spice Note: If you don’t have this spice blend on hand, you can swap it for a half teaspoon of ground cinnamon plus a pinch of ground ginger, nutmeg, and cloves.
Oil Swap: You can use any other mild-flavored oil or melted butter if you don’t like coconut oil. Use refined coconut oil to add zero coconut flavor.
Calories: 378kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 306mg | Potassium: 539mg | Fiber: 4g | Sugar: 27g | Vitamin A: 9535IU | Vitamin C: 3mg | Calcium: 170mg | Iron: 2mg
If you try this pumpkin mug cake, please leave a comment and star rating below letting me know how you like it.