Pumpkin Mug Cake
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.
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!