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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.
For the vegan version, do you omit the egg or use a flax egg? It says omit in the ingredients but at the bottom it says to use a flax egg. thanks.
Hi Lin! Apologies for that- Do include the flax egg (or alternatively, a chia egg).
I don’t see an oven option? This looks yummy and just what I needed for leftover pumpkin. I like it in sweet things but I never liked sweet potato pie and only eat sweet potatoes with butter and salt. However, I might try some baby food sweet potatoes in this for the pumpkin after I do it your way first as we often have fresh ones.
Hi Jan! Apologies for the oversight- It’s to be baked in a preheated oven for 12-15 minutes, or until a toothpick just comes out clean. Keep the oven at 350 the whole time 🙂
Have you made a big batch of the dry ingredients at a time? How much of the mix would you use per serving?
Hi Kristen! I haven’t, but have included a full proof version for my upcoming cookbook- Stay tuned 🙂
This is the second recipe of yours I have made, and I think I love you. I had bought coconut flour and no recipes ever turned out with it. Both of yours have turned out wonderfully!
Amy, what a lovely comment- I’m so glad you enjoyed it and the love is mutual 😀
are there instructions for baking in the oven?
Is there a sub for the coconut flour?
Hi Lexie! You can sub it for almond or more oat flour but the texture will be slightly more flat 🙂
Although I don’t think using the microwave is healthy – what the heck! 1 minute? looks delicious!
mine turned out like a muffin and nothing like a scone. any ideas why? i did exactly as written.
It should be like a scone- Quite dense on the inside instead of fluffy like a muffin.
Yes that is why I don’t see how you got yours like the picture with the ingredients listed.
I’m sorry to hear that- Maybe it’s the bowl you used? Others have made it in ramekins/cereal bowls which alter the shape 🙂
Loving the idea of pumpkin in scones. I always wonder what to do with pumpkin, it is in season for such a short time here
Haha it’s so true, isn’t it! Maybe we should start hoarding pumpkin…
Oh yes. This looks great! I really need to start experimenting with cooking in the microwave more!
YES! I have a love/hate relationship with microwaves haha!