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This quick and easy microwave pumpkin mug cake is the perfect autumn dessert for anyone, or multiply the recipe and make it in ramekins to feed a crowd!
Pumpkin Mug Cake
Pumpkin Mug Cake
If you love mug cakes and all things pumpkin spice, you’ll love these Pumpkin Mug Cakes. My daughter Madison can’t get enough! I experimented with this recipe several times and really liked this version that uses ground flax seeds instead of eggs because eggs are very difficult to break. It also adds extra fiber and is excellent for an egg-free diet. For more perfectly portioned desserts, try these Banana Bread Mug Muffins, Flourless Chocolate Cake, and Pumpkin Cheesecake Shooters.
Why does this recipe work
- Healthy: This sweet dish is low in calories because it uses pumpkin instead of oil or butter and contains a good amount of fiber.
- Fast and easy: This dessert takes only a few minutes to prepare and cooks in just 90 seconds. No need to preheat the oven!
- Meets dietary restrictions: This Pumpkin Mug Cake recipe is egg-free and can be made dairy-free and gluten-free.
- Delicious any time of the day: Who says you can only eat cake as dessert? This pumpkin cake topped with vanilla Greek yogurt would be wonderful for breakfast.
Pumpkin Mug Cake Ingredients
- Sun: Ground flax seeds replace eggs and add fiber.
- Milk: Use dairy-free or skim milk.
- Flour: You will need three tablespoons of flour.
- baking powder Helps the cake to rise.
- Spices: Pumpkin Pie Spice and Cinnamon for All That Delicious Autumn Pumpkin Flavor
- Salt: Just a pinch of salt balances out the sweetness.
- Pumpkin: Canned pumpkin puree provides moisture to the cake without adding fat.
- vanilla extract to taste
- Sweetener: I used brown monk fruit to reduce 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 to Make Pumpkin Mug Cake
- flax egg: Mix flax seeds and milk in a small bowl and leave it for five minutes. This mixture replaces eggs.
- dry ingredients: Combine flour, pumpkin spice, cinnamon, baking powder and salt in a large microwavable mug.
- wet ingredients: Mix pumpkin puree, vanilla, flax seed mixture and sweetener.
- Cook the Mug Cake: Depending on your microwave, microwave the mug for about 90 seconds. You may want to cook it for 70 seconds first and then check it before microwaving it more. Once the cake is firm to the touch, it is ready.
- to serve: Let the Pumpkin Mug Cake cool for a minute or two. If desired, serve it hot with whipped cream, pumpkin spice and cinnamon.
shift
- Gluten Free Mug Cake: Instead of flour, take two tablespoons of almond flour and one tablespoon of oat flour. See the recipe in the box below:
- Chocolate: Add a few spoonfuls of mini chocolate chips to the batter.
- Serve more people: Multiply the recipe by how many people you need to feed and microwave the cakes in mugs or ramekins.
- Serving Ideas: Replace 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 option and with a few modifications it turned out great. This recipe is for 1 serving:
- 3/4 teaspoon ground flax seeds
- 1 tablespoon dairy-free milk (or skim milk)
- 2 tbsp almond flour
- 1 tablespoon gluten-free oat flour
- 1/4 plus 1/8 tsp baking powder
- 1/4 plus 1/8 teaspoon pumpkin pie spice
- 1/8 teaspoon cinnamon
- pinch of salt
- 2 tbsp canned pumpkin puree
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoons brown monk fruit sweetener (or sweetener of your choice)
- Whipped Cream, optional
- Mix flax seeds and milk and leave it for 5 minutes, it will replace the egg.
- Whisk together flour, pumpkin spice, cinnamon, baking powder and a pinch of salt in a large microwavable mug.
- Add pumpkin puree, vanilla, flax seed mixture and sweetener of your choice and mix until smooth.
- Microwave for about 1 minute 30 seconds or until firm to the touch (time is based on my microwave which is 1200 watts so your time may vary).
- Let it cool for 5 minutes, it will harden once it cools. Serve hot with whipped cream, pumpkin spice, and cinnamon, if desired.
More Pumpkin Dessert Recipes You’ll Love
Yield: 1 service of
serving size: 1 Cake
- Mix flax seeds and milk and leave it for 5 minutes, it will replace the egg.
- In a large microwavable mug, whisk together the flour, pumpkin spice, cinnamon, baking powder and a pinch of salt.
- Add pumpkin puree, vanilla, flax seed mixture and sweetener of your choice and mix until smooth.
- Microwave for about 1 minute 30 seconds or until firm to the touch (time is based on my microwave which is 1200 watts so your time may vary).
- Let it cool for 1 to 2 minutes. Serve hot with whipped cream, pumpkin spice, and cinnamon, if desired.
last stage:
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*See gluten-free version using almond flour and gluten-free oat flour in the box above.
to serve: 1 Cake, Calories: 134 kilo calorie, Carbohydrates: 41.5 Yes, Protein: 4 Yes, thick: 3 Yes, Saturated fat: 0.5 Yes, Sodium: 21.5 MG, Fiber: 3.5 Yes, Sugar: 1.5 Yes
