Pumpkin Mug Cake
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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.
I knew it was only a matter of time before you jumped on the pumpkin band wagon. Between scones and muffins, I’d say you went in full force. Le sigh.
I will say, I rather enjoyed Peas & Crayons Pumpkin burgers last year (they were savory) along with a pumpkin and black bean burrito I got at Nature’s Bin (again it was savory). Pumpkin in sweets just doesn’t do it for me. Savory on the other hand, I’m willing to try. Scones too because I will always eat scones, American, British or an Aussie version.
This is why you need to move to Australia (haha like wife swap..blog swap?)- pumpkin is NEVER eaten sweet. Roast pumpkin soup with caramelised onion is my mum’s speciality 😉
Now that actually sounds good to me.
I didn’t even know there were different types of scones! I guess that just screams out how American I am. I do love them though, and now I’m craving a nice chocolaty one.
I know what I’m making today 🙂
Thank you, Sarah! Haha, neither did I until I went to America and ate a starbucks scone and was shocked at how soft it was!
I made this yesterday and to be honest it didn’t turn out like a scone. It had more the texture of your microwave muffin (that I’ve made the morning before). It wasn’t really dry/crumbly like I imagine a scone to be. However, I ground shredded coconut into flour instead of using real coconut flour, maybe that’s the reason (I’m not sure though if there is any difference). The chocolate chunks inside were pretty delicious though 😀
That’s the texture I was going for- It’s supposed to be like that in the middle and dense on the outside. That’s what the recipe said it would turn out to be like, not a crumbly scone. Glad it was still good though.
I wish i can pinterest this
You most definitely can- hover over the image and it’s pinned!
Blech, pumpkin pie is totally not my thing. Pumpkin everything else is a-okay, though particularly pumpkin beer! Please tell me you have that?!?!
I think the entire population of Australia would faint should they hear the words pumpkin and beer in the same sentence!
haha ! It’s funny to think of the cultural differences for pumpkin. Love it!
Thank you!
This is awesome!! love easy microwave recipes 🙂
So good!
HOly yumminess & no oven!!! With the heat here – that is a plus! LOOKS SO GOOD!!!!!!!!!
Thank you Jody!
Someone asked the most existential question in your comments…guess who? So if I eat more pumpkin will I start looking like you? Better clear out all of the pumpkin from my apt…
LOL. Oh my gee.
You probably use pumpkin as a face mask.
This looks amazing! And I can’t help it…I fall for the Pumpkin Spice items every year. So good.
Nothing shameful to admit- I’m sure your not the only one 😉
This looks delicious! I am so fond of your breakfasts in the microwave (I am planning to make the English muffin soon!) I am totally pinning this!
YES! hope you try it out buddy 🙂
If you are trying to tempt me to bake more often it’s working. 🙂 So many people say they don’t like the texture of pumpkin pie. I LOVE pumpkin pie, actually just the filling part, not a fan of pie crust. So, if we ever have Thanksgiving together I’ll trade you my mashed potatoes for your pumpkin pie. Deal?
I didn’t know there was difference between American and British scones other than that Americans would probably put more “stuff” in them where as the British serve them with Devonshire cream and jam or marmalade. But is the actual scone base different?
As a child we went to the annual state fair every autumn. (The Puyallup aka Western Washington State Fair to be exact.) My parents couldn’t afford for us to go on an eating bender so we ate a meal before going but we always got a scone just as we were leaving. These were plain scones, hot out of the oven, that were slathered in butter and fresh raspberry jam. They were so warm the butter and jam would dribble down your chin. I probably haven’t had one since I was about ten but they sure were good (and I don’t even usually like biscuit-type things.) Your pumpkin version sounds even better because, as previously mentioned, I’m a pumpkin fan.
I am not guilty of the seasonally racist charge. When I like a food, I like it all year round. I do not discriminate. I am an equal opportunity eater.
That sounds like a very fair deal…..;)
Equal opportunity eater? I like it. I love it.
Pumpkin pie IS edible punishment. I’m not huge on pies in general, but pumpkin really turns me off. It’s a texture thing. And I can count how many times I’ve had a scone on one hand, so I’m probably not the best person to ask about British scones vs. American ones… When it comes to sweet and doughy things, I don’t discriminate 😛
YES- seriously, how can people enjoy it!
You will never discriminate this 😉
File me under: seasonally racist NOT by choice. What can I do about pumpkin simply not growing in Germany outside of the [way too short] season? Or kale? Or …? There’s not even canned pumpkin! Now can I please get scone to ease the food pain I’m enduring :;) ??
We don’t have canned pumpkin readily available either.