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My pumpkin mug cake recipe is incredibly moist, fluffy, and full of fall spices and flavor. It’s the best single-serving dessert, or when you need to use up leftover pumpkin puree. Bonus? It’s ready in just one minute.
Table of Contents
Why you’ll love my pumpkin mug cake
I turn to this pumpkin mug cake during the fall season when the sweet tooth strikes. It’s essentially a condensed version of my popular pumpkin cake, but it cooks in just a minute in the microwave.
Unlike other mug cakes, it doesn’t require excessive sugar and skips the butter and oil, making it a healthier dessert option as well. I like that it’s super moist and fluffy, and keeps the sweet tooth in check. My family loves it with a dollop of whipped cream or vanilla ice cream, but I think it’s perfect as is. I know some of you prefer not to use a microwave, so I’ve also tested it in the oven. It does take around ten minutes, but it’s still faster than baking an actual cake, and you can make several at a time!
If you love mug cakes, try my hot chocolate mug cake, vanilla mug cake, gingerbread mug cake, and healthy mug cake next.
Key Ingredients
- Coconut flour. Gives the mug cake its fluffy and cakey texture. Be sure to sift it thoroughly to ensure no clumps remain.
- Baking powder. Gives the mug cake some rise and fluffiness.
- Coconut sugar. My preferred sweetener. Sugar-free substitutes, such as allulose or monk fruit sweetener, will also work, as will white sugar and brown sugar.
- Pumpkin spice. A must for any pumpkin recipe!
- Pumpkin puree. Not pumpkin pie filling! You can use either homemade pumpkin puree or canned pumpkin.
- Egg. Holds everything together and bakes it to perfection! This works really well with an egg white, too- Save the yolks for some creme brulee.
How to make a pumpkin mug cake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- In a mixing bowl, add your dry ingredients and mix well.
Step 2- Add your pumpkin puree and egg and mix until combined. The batter should be thick.
Step 3- Transfer your cake batter into a greased mug or microwave-safe cereal bowl.
Step 4- Microwave for 1 minute, then remove from the microwave and let sit for 1 minute before enjoying.
Arman’s recipe tips
- Use the right size mug. I tested many mug sizes and found a 3/4 cup (175 ml) to be ideal. This had enough room for the mug cake to rise without overflowing, while also allowing for even and complete cooking. Don’t be afraid to use a small dinner bowl or cereal bowl.
- Don’t overmix the batter. I find that the smoother the batter is, the tougher the mug cake is! You want the batter to be ‘just’ incorporated with no visible pockets of flour.
- Each microwave model differs, so your mug cake may need longer than a minute to cook completely. If after a minute it is not completely cooked, microwave in 15-20 second spurts until done.
Pumpkin Mug Cake
Video
Ingredients
- 2 tablespoons coconut flour
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
- 2 teaspoons coconut sugar or granulated sweetener of choice
- 1/4 cup pumpkin puree
- 1 large egg
Instructions
- In a small mixing bowl, add the coconut flour, baking powder pumpkin pie spice, and coconut sugar, and mix well. Add the egg and pumpkin puree and mix until fully incorporated.
- Spray a small microwave-safe bowl generously with cooking spray. Pour in the batter. Microwave the mug cake for one minute.
- Remove from the bowl and allow to cool for a minute before enjoying.
Notes
- Oven instructions: Preheat the oven to 180C/350F. Grease a small ramekin. Prepare the mug cake as directed and bake for 10 minutes.
- Mug size: Aim for a 3/4 sized cup (175 mls).
Nutrition
Frequently asked questions
The #1 reason why pumpkin mug cakes turn out rubbery is due to overcooking. I recommend microwaving it for one minute, then checking. If it isn’t fully done, microwave it in 10-second increments until ‘just’ done.
Yes! For a vegan pumpkin mug cake, replace the egg with an egg replacement, such as Bob’s Egg Replacer or a flax egg.
You can! I like to mix the dry ingredients in small bowls or prep the full batter (minus the baking powder) in the fridge overnight.
No, I don’t recommend substituting the coconut flour with something else. It’s purposely used to give the mug cake a cakey texture. If you need another flour, try my almond flour mug cake.
This was really good, but it’s a little high in carbs still.
This good be my every day sweet food. Now its winter and its perfect for this time!
I made one last night. Instead of egg, I used apple sauce. The flavor was good. The texture was more like pudding. I used a ramekin and microwaved it. Should I try using a flax egg? I am vegan. Thank you.
I find it works best wth a formulated egg substitute, like Bob’s Egg replacer or similar 🙂
I was so happy to find a dessert pumpkin recipe that didn’t take a million ingredients and a lot of time. Thank you for posting a quick satisfying dessert.
🙂 You are so welcome 🙂
This is SO good. I used maple syrup instead of coconut sugar and I added pumpkin pie spice! YUM!! It definitely hit the “I want a pumpkin pie cupcake” spot!
😀 yum!
I just copied the recipe for the 1 minute pumpkin mug cake and in the directions it says to “add the baking powder, sea salt and coconut sugar, but, in the ingredients, there is no sea salt listed. Please help. I looked thru all of your comments hoping someone else noticed.
Hi there, just a pinch! 🙂