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My pumpkin mug cake recipe is super moist and fluffy and full of fall spices and flavor. It cooks in just one minute.
Love mug cakes? Try my hot chocolate mug cake, vanilla mug cake, gingerbread mug cake, and healthy mug cake next.
Come fall, I am as basic as they come, and that includes loving all things pumpkin. My simple pumpkin mug cake is one of my weekly staples that need just a few ingredients an takes minutes to make.
Table of Contents
Why I love this recipe
- Single serving. I love to make this dessert when I want something after dinner…without sharing.
- Naturally gluten-free. And dairy-free, too!
- Perfect for fall. Yes, pumpkin spice lattes are nice, but cakes are so much better.
- Multiple cooking methods. I’m lazy and rely on my microwave for this quick fix, but I tested it in the oven, too!
Ingredients needed
- Coconut flour. A low-carb flour, 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 subs like 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
Step 1- Mix. In a mixing bowl, add your dry ingredients and mix well. Add your pumpkin puree and egg and mix until combined.
Step 2- Microwave. Transfer your cake batter into a greased mug or microwave-safe cereal bowl. Microwave for a minute before removing from the microwave and letting sit for a minute, before enjoying.
No microwave? No problem!
If you don’t own a microwave, you can bake this mug cake in the oven instead.
Grease an oven safe ramekin and pour the cake batter into that. Bake at 180C/350F for 10 minutes.
Arman’s recipe tips
- 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.
- If you don’t own pumpkin pie spice, you can add a little cinnamon, ginger, and cloves to the batter.
- For a vegan pumpkin mug cake, replace the egg with either an egg replacement like Bob’s egg replacer or just eggs.
More easy pumpkin desserts
Pumpkin Mug Cake
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.
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! 🙂