Pumpkin Mug Cake
If you love mug cakes and everything pumpkin spice, you will love these pumpkin mug cakes. My daughter Madison can’t get enough! I played around with this recipe many times and loved this version using ground flax seeds instead of egg since it’s so hard to divide an egg. It also adds extra fiber and is excellent for egg-free diets. For more perfectly portioned desserts, try this Banana Bread Mug Muffin, Flourless Chocolate Cake, and Pumpkin Cheesecake Shooters. And if you need more ideas for canned pumpkin, see all my pumpkin recipes here.
Why This Recipe Works
Healthy: This sweet treat is low in calories since it uses pumpkin instead of oil or butter and has a good amount of fiber. Fast and Easy: This dessert only takes a few minutes to whip up and cooks in just 90 seconds. No need to preheat the oven! Satisfies Dietary Restrictions: This pumpkin mug cake recipe is egg-free and can be made dairy-free and gluten-free. Delicious Any Time of Day: Who says you can only eat cake for dessert? This pumpkin cake would 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 the yummy fall pumpkin flavor Salt: Just 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 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 a Pumpkin Mug Cake
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 couple of teaspoons of mini chocolate chips into the batter. Serve More People: Multiply the recipe by how many people you need to feed and microwave the cake in mugs or ramekins. Serving Ideas: Swap whipped cream with vanilla ice cream or Greek yogurt.
More Pumpkin Dessert Recipes You’ll Love
Pumpkin Swirl Cheesecake Yogurt Cupcakes Pumpkin Chocolate Chip Cookies Pumpkin Butterscotch Bars No-Bake Pumpkin Cheesecake Pumpkin Snickerdoodles
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 1/8th teaspoon baking powder 1/4 plus 1/8th 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 choice) whipped cream, optional
