If you’re super excited about all things pumpkin, you will be obsessed with this sweet and easy-to-make pumpkin mug cake recipe.
One Minute Pumpkin Cake
Single serving
Oil free option
Egg and dairy free
Naturally vegan
There’s no box cake mix or oven required, and you only need 4 ingredients to make the entire thing!
Also try this Pumpkin Banana Bread
Recipe Instructions:
To make the healthy mug cake, simply combine all of the ingredients in a mug.
Stir everything together, then bake in the microwave or oven (whichever you prefer) until it’s deliciously soft and fluffy.
Top with chocolate chips, Coconut Whipped Cream, melted almond butter or coconut butter, Vegan Marshmallow Fluff, raspberry jelly, blueberries or sliced banana, or Coconut Milk Ice Cream.
It’s also great with Almond Milk Ice Cream
Cake In A Mug Variations:
For a high protein mug cake: replace 1 tbsp of the flour with your favorite protein powder, and use peanut butter instead of oil.
For a larger scale recipe: try either these Pumpkin Muffins or the following recipe for Pumpkin Cupcakes.
For a Weight Watchers mug cake: use additional pumpkin or mashed banana in place of the fat in the recipe. Top with zero point berries and a sprinkle of powdered sugar.
Above, watch the video how to make a pumpkin mug cake.
For a banana version, make this Banana Bread in a Mug.
Pumpkin Mug Cake
Ingredients
- 1/4 cup pumpkin puree
- 6 tbsp spelt, white, or oat flour (here's a Keto Mug Cake recipe)
- 2 tbsp sweetener of choice
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 1/2 tbsp oil, butter, or additional pumpkin
Instructions
- Combine all ingredients in a greased mug or bowl, and bake either in the oven or microwave until fluffy and cake-like. (It takes around 60-90 seconds in the microwave, depending on wattage.)View Nutrition Facts
Video
Notes
More Mug Cake Ideas
Has anyone tried this successfully swapping out the flour for almond or coconut flour? Thanks!
We haven’t done this one, but maybe just add a little pumpkin spice to this recipe? https://lett-trim.today/1-minute-coffee-cake-in-a-mug/%3C/a%3E%3C/p%3E
This cake is a solid 4. There’s not really anything wrong with it, but it’s just a 4 star recipe. I added some cinnamon and allspice and used white flour, vegetable oil, and a coconut sugar / white sugar combo. I used my homemade pumpkin (yes, I baked a pumpkin and whizzed its flesh in a blender). The texture is dense and kinda fabulous, like most pumpkin baked things. I love your recipes, Katie! Thank you!
This would have been a bit better if the recipe included pumpkin spice, cinnamon, nutmeg, SOMETHING. But as written, which is how I made it, the cake was quite bland and average. Definitely not a keeper, sorry.
Hi! You can definitely add cinnamon and/or pumpkin pie spice 🙂
This mug cake taste moist and hit the macros I was needing. I think I might add a little pumpkin spice to it or cinnamon next time.
I used white flour, honey as sweetener, and extra pumpkin puree instead of oil or other fat. Pumpkin puree was homemade.
Could I add pumpkin seed protein powder to this (around 2 tbsp)? Would I need to make any adjustments to the recipe?
Hi, we have successfully tried replacing 1 tbsp of the flour with your favorite protein powder. If you want to do more than that, feel free to experiment!
Just made this into mini donuts in my maker…added spice and unsweetened almond milk to make a cake like batter.
It made 14…really flat donuts…tasted like pumpkin pie inside…..will try again with less milk. Keep up the good recipes.
I haven’t made this cake yet, but I look forward to making it! Also, to the people rudely complaining about no spices, please see this article about heavy metals in many spices and rethink your need for spices: https://www.consumerreports.org/health/food-safety/your-herbs-and-spices-might-contain-arsenic-cadmium-and-lead-a6246621494/
Love it. I added nutmeg and cinnamon and vanilla to it. I put low fat cream cheese on top.
Put some pumpkin spice in it that i think enhanced it. This recipe got the job done for wanting a quick and healthy pumpkin bread. The taste was great and the texture was between bread and a bit chewy, which I liked. I didn’t use oil though, just used more pumpkin like it said I could. Thank you for this recipe that used actual common ingredients someone trying to make a mug cake would have!