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This quick and straightforward microwave Pumpkin Mug Cake is the proper fall dessert for one, or multiply the recipe and make it in ramekins to feed a crowd!

Pumpkin Mug Cake

In the event you love mug cakes and all the pieces pumpkin spice, you’ll love these pumpkin mug cakes. My daughter Madison can’t get enough! I played around with this recipe persistently and loved this version using ground flax seeds as a substitute of egg because it’s so hard to divide an egg. It also adds extra fiber and is superb for egg-free diets. For more perfectly portioned desserts, do this Banana Bread Mug Muffin, Flourless Chocolate Cake, and Pumpkin Cheesecake Shooters.

Why This Recipe Works

• Healthy: This sweet treat is low in calories because it uses pumpkin as a substitute of oil or butter and has an excellent amount of fiber.
• Fast and Easy: This dessert only takes a couple of minutes to whip up and cooks in only 90 seconds. No must preheat the oven!
• Satisfies Dietary Restrictions: This pumpkin mug cake recipe is egg-free and may be made dairy-free and gluten-free.
• Delicious Any Time of Day: Who says you’ll be able to only eat cake for dessert? This pumpkin cake can be wonderful for breakfast topped with vanilla Greek yogurt.

Pumpkin Mug Cake Ingredients

• Flax: Ground flax seeds replace the egg and increases the fiber.
• Milk: Use dairy-free or skim milk.
• Flour: You’ll need three tablespoons of all-purpose flour.
• Baking Powder helps the cake rise.
• Spices: Pumpkin pie spice and cinnamon for all of the yummy fall pumpkin flavor
• Salt: Only a pinch of salt balances the sweetness.
• Pumpkin: Canned pumpkin puree gives the cake moisture without adding fat.
• Vanilla Extract for flavor
• Sweetener: I used brown monk fruit to scale back the sugar and calories, but regular brown sugar will work.
• Whipped Cream: I served this healthy pumpkin mug cake with whipped cream, which was delicious but optional.

How you can Make a Pumpkin Mug Cake

1. Flax Egg: Mix the flax seed and milk in a small bowl and let it sit for five minutes. This mixture replaces the egg.
2. Dry Ingredients: Whisk the flour, pumpkin spice, cinnamon, baking powder, and salt in a big microwavable mug.
3. Wet Ingredients: Mix within the pumpkin puree, vanilla, flax seed mixture, and sweetener.
4. Cook the Mug Cake: Microwave the mug for roughly 90 seconds, depending in your microwave. You could need to cook it for 70 seconds first after which check it before microwaving it any longer. Once the cake is firm to the touch, it’s ready.
5. Serve: Let the pumpkin mug cake cool for a minute or two. Serve it warm with whipped cream, pumpkin spice, and cinnamon if desired.

flax egg
mix dry ingredients in mug.
Mix with pumpkin and wet ingredients.

Variations

• Gluten-Free Mug Cake: Substitute the all-purpose flour with two tablespoons of almond flour and one tablespoon of oat flour. See recipe in box below:
• Chocolate: Stir a few teaspoons of mini chocolate chips into the batter.
• Serve More People: Multiply the recipe by how many individuals you might want to feed and microwave the cake in mugs or ramekins.
• Serving Ideas: Swap whipped cream with vanilla ice cream or Greek yogurt.

Almond Flour Pumpkin Mug Cake

I tested this pumpkin mug cake with almond flour as a gluten-free alternative and it worked out great with some modifications. This recipe is for 1 serving:

• 3/4 tablespoon ground flax seeds
• 1 tablespoon dairy-free milk (or skim milk)
• 2 tablespoons almond flour
• 1 tablespoon gluten-free oat flour
• 1/4 plus 1/eighth teaspoon baking powder
• 1/4 plus 1/eighth teaspoon pumpkin pie spice
• 1/8 teaspoon cinnamon
• pinch of salt
• 2 tablespoons canned pumpkin puree
• 1/4 teaspoon vanilla extract
• 1 1/2 tablespoons brown monk fruit sweetener (or sweetener of your alternative)
• whipped cream, optional

1. Mix the flax seed and milk and let it sit 5 minutes, this can replace using and egg.
2. In a big microwavable mug whisk together the flour, pumpkin spice, cinnamon, baking powder and pinch of salt.
3. Add within the pumpkin puree, vanilla, flax seed mixture and sweetener of your alternative and blend until smooth.
4. Microwave for roughly 1 minute 30 seconds, or until firm to the touch (timing relies on my microwave which is 1200 Watts so your timing may vary).
5. Let it cool 5 minutes, it’s going to firm up once it cools. Serve warm with whipped cream, pumpkin spice and cinnamon, if desired.

More Pumpkin Dessert Recipes You’ll Love

Prep: 5 minutes mins

Cook: 2 minutes mins

Total: 7 minutes mins

Yield: 1 serving

Serving Size: 1 cake

• Mix the flax seed and milk and let it sit 5 minutes, this can replace using and egg.

• In a big microwavable mug whisk together the flour, pumpkin spice, cinnamon, baking powder and pinch of salt.

• Add within the pumpkin puree, vanilla, flax seed mixture and sweetener of your alternative and blend until smooth.

• Microwave for roughly 1 minute 30 seconds, or until firm to the touch (timing relies on my microwave which is 1200 Watts so your timing may vary).

• Let it cool 1 to 2 minutes. Serve warm with whipped cream, pumpkin spice and cinnamon, if desired.

Last Step:

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* See gluten-free version using almond flour and gluten-free oat flour in box above.

Serving: 1 cake, Calories: 134 kcal, Carbohydrates: 41.5 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 0.5 g, Sodium: 21.5 mg, Fiber: 3.5 g, Sugar: 1.5 g