This pumpkin mug cake is the perfect dessert for a quick and easy treat! It is made with simple ingredients that you probably already have on hand. This healthy mug cake takes only 5 minutes in total! It is moist, tasty, and filled with warm and cozy flavors. Great for a little afternoon snack or a healthier dessert!
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Why You'll Love This Recipe
- This healthy pumpkin mug cake takes just 5 minutes.
- It is quick and easy to make.
- If you love pumpkin, try this Healthy Pumpkin Bread and this Pumpkin Cream Cheese Bread.
- It is made with simple pantry staple ingredients. You probably already have everything you need in your pantry.
- This mug cake is moist and flavorful. The pumpkin purée gives the cake a rich, autumnal flavor that you will love.
- It is versatile and easy to customize.
- You can customize the cake with your favorite toppings, such as whipped cream, ice cream, or chocolate chips.
- The Paleo baking flour makes this recipe grain-free and gluten-free. In addition, this recipe is dairy-free and refined sugar-free.
- Check out this Protein Mug Cake for another easy microwave dessert!
Ingredients & Substitutes
Scroll down to the recipe card for the full pumpkin mug cake recipe.
For a gluten-free option, use Paleo baking flour. If you are not gluten-free, feel free to use whole wheat flour.
A little coconut sugar adds natural sweetness.
Use pumpkin purée, not pumpkin pie filling.
Melted coconut oil helps thin out the batter. If you are not dairy-free, feel free to use melted butter.
Vanilla extract adds a cozy flavor.
Baking soda helps the mug cake rise.
Cinnamon and pumpkin pie spice add a warm flavor.
Lastly, add in a pinch of sea salt to balance out the flavors.
Taste & Texture
The taste of this pumpkin mug cake is moist and flavorful, with a hint of pumpkin spice.
The texture is soft and fluffy.
How to Make
Step 1
First, in a microwave-safe mug or ramekin, add all of the ingredients.
Step 2
Stir to combine.
Step 3
Microwave for 60 seconds. Carefully remove the mug from the microwave.
Step 4
If needed, microwave in additional 10-second increments.
Step 5
Finally, serve this pumpkin mug cake! Feel free to top with whipped cream if desired.
Expert Tips for Success
Here are a few expert tips and tricks for making the perfect pumpkin mug cake.
Use pumpkin purée, not pumpkin pie filling.
Do not over-mix the cake batter.
All microwaves are different. Yours may need more or less time than 1 minute.
If you have a strong microwave, start with only 40 seconds. Then, add more time as needed.
Use an oven motto the remove the mug from the microwave. It will be very hot.
Let the cake cool for a few minutes before topping it with your favorite toppings.
Flavor Variations & Add-Ins
This pumpkin mug cake is a great base for customization. Here are a few ideas for flavor variations and add-ins.
Add ½ cup of chocolate chips to the batter.
Top the cake with a dollop of whipped cream.
Add in chopped nuts, such as pecans or walnuts.
For a holiday flavor, add in dried cranberries to the cake batter.
How to Serve & Store
This pumpkin mug cake is best served warm and fresh.
Add whipped cream, chocolate chips, or nuts on top!
Pair with our banana ice cream for the ultimate dessert.
This mug cake should not be made ahead of time. The texture will not stay moist for more than a few hours.
For that reason, do not try to refrigerate or freeze leftovers.
Frequently Asked Questions (FAQs)
No, this mug cake is best eaten soon after microwaving.
This mug cake is already vegan as written.
Yes, you can make this cake in a regular oven. To do this, preheat the oven to 350 degrees Fahrenheit. Grease a ramekin or oven-safe mug. Pour the batter into the prepared mug and bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
Yes, mug cakes are safe to eat.
Mug cakes can easily become dense when they are overcooked.
Equipment Needed
Oven Safe Ramekins: These 10-ounce ramekins are both microwave-safe and oven-safe.
You May Also Enjoy
- Blueberry Lemon Bundt Cake
- Homemade Ice Cream Cake
- Chocolate Chip Cookie Cake
- Flourless Chocolate Cake
- Chocolate Chip Bundt Cake
If you enjoyed this moist pumpkin mug cake recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! In addition, check out these Dessert Recipes.
Pumpkin Mug Cake
Ingredients
- 4 tablespoon Paleo baking flour
- 2 tablespoon coconut sugar
- 3 tablespoon pumpkin purée
- 1 tablespoon melted coconut oil
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- Pinch sea salt
- whipped cream (optional)
Instructions
- First, In a microwave-safe mug or ramekin, add all of the ingredients.
- Stir to combine.
- Microwave for 60 seconds. Carefully remove the mug from the microwave.
- If needed, microwave in additional 10-second increments.
- Finally, serve! Feel free to top with whipped cream if desired.
Notes
- We love using Paleo baking flour for a healthier flour. If you are not gluten-free, feel free to use whole wheat flour.
- Do not microwave for too long. This will lead to a rubbery mug cake.
- All microwaves are different. Therefore, your mug cake may need slightly more or less time.
- Use an oven mitt to carefully remove the mug from the microwave. It will be very hot.
- Top with a little homemade whipped cream!
Enjoy this easy pumpkin mug cake!
Kim says
Delicious and easy. I’m so glad I tried this. My 18 year old daughter is the queen of mug cakes, but she’s away at college. I can’t wait for her to make this recipe and she could easily make it in her dorm. I didn’t have whipped cream, but it would be a great addition.
Addison LaBonte says
So glad to hear that, Kim! Thank you!