This post may contain affiliate links. See my disclosure policy.
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.
That looks SO good. I can’t believe you have pumpkin all year! I can’t picture it being an everyday side around here. We only care about pumpkin for 3 months. We go absolutely nuts over it, then completely forget about it until next year.
LOL. I think I like your way better- something to look forward to!
YOU ARE SERIOUSLY the KING of Scone/English Muffin MICROWAVE recipes and I love you for it because AINT NO BODY GOT TIME for baking!! PAAHH LEEZE! My appetite is a little b-OTCH!
Omg I’m legit conjuring up vlog ideas….
YUM! I am addicted to all things pumpkin right now!
Keep the addiction running!
I love scones, they make me feel so warm inside. I like both soft and hard scones, but prefer them a bit harder. Something I can dunk in my coffee yannoe? They look delicious, and of course I am a fan of the year round pumpkin. Most stores in America sell it year round too, but it’s on the bottom shelf and not highlighted like it is in the fall. I am totally guilty of giving it more love in the fall.
The fact that you brought up dunking scones in coffee…respect. YES. i did that too- especially an uber sweet one.
I have to admit… when I saw the photo I was like “WTF scones are hard”… dumb me, British vs American scones. BUT I’m so excited to try this out… maybe for dessert tonight if I’m feeling ready to open up another can of whoop-ass, I mean pumpkin…
You call that canned goodness whoop-ass 😉
How does one live with all these extremists; them with their pumpkin obsession in autumn..you Aussies year-round..us, not at all. Okay so that’s partly not entirely true – but close enough: given that pumpkin puree simply does not exist here. And yes, I am only -well- aqcuainted with pumpkin as a savoury side dish. It doesn’t save me from drooling over creations like these..yet still I am lazy to make my own. Someday…
I love my “english” scones :).. warm with butter and jam.
Haha, Ms. J- I bought this from a store called….USA foods.
I would have to agree that pumpkin is a pimp, and it’s a good thing considering i just bought four cans. Like, I weirdly hoard things when they’re on sale. Making this ASAP!!!
There is a TV series called Hoarders. Please don’t appear on it.
I never would have thought a microwave could cook a scone! But you did it. I need to buy a few cans of pumpkin ASAP!
And your photography looks great! Did you get a new camera?
It was not first time lucky…..it took multiple times and once I had success…went to town! Thanks! An old second hand one!
You are seriously the king of microwave baking. I love it!
Thanks Megan- expect more to come!
Thats so interesting pumpkin is only used in savory dishes down under. I feel like America has a way of sweetening (sweetifying?) ALL the things. Corn? Corn muffins! Carrots? Carrot cake! and so on and so forth. Also these scones look better than the ones at starbucks. Please move to the states and open a bakery near my apartment, please and thank you 😀
They do sweetifying all things.
You don’t use instagram do you? Some people on there eat broccoli with SPLENDA. STEVIA. WHAT THE HELL.
Yes Ma’am. Green card too please.
I’ve never had a fluffy scone. I’ve only had the hard and chewy version. Your recipe looks awesome! I never want to say I’m a racist…but I do eat by season. I keep my pumpkin and winter squash limited to colder months. It’s just more fun that way. But I live in the southeastern US, and we don’t have a shortage of pumpkin, but the price goes up in the off season. It’s always available, but pumpkin puree goes on sale October — January. Then they jack up the price.
Wow, that’s insane! Thanks for your kind words 🙂
You didn’t like your first taste of pumpkin pie?! I’m baking you one when you come here and force feeding it to you until you like it.
Please don’t. I may actually cry.
You guys have pumpkin year-round??! That’s it–I’m moving to Australia. Oh, and no I’m not seasonally racist… I’m currently drinking coffee with some peppermint mocha creamer. I’m getting ahead of myself, I know.
Please? Miguel and I can play tennis while you cook in the kitchen. Fair? Fair.
OMG DRUGA I LOVE THE PEPPERMINT MOCHA NESCAFE.
I cant believe this is made in a microwave!!! i am seriously drooling over this! pumpkin and chocolate chip is heaven!
Thank you! Who DOESN’T drool over chocolate chips! 😉
I think pumpkin is just more expensive year round. It’s still here…somewhere LOL. I will always have a soft spot for dunkin donuts. They are so delicious.
Haha. Hidden beneath the kale.