This recipe is perfect if you’ve already opened a can of pumpkin but didn’t use all of it. Only 1/4 cup is required for this single serving treat. Lightly sweetened with maple syrup, this mug cake tastes like a not-too-sweet piece of pumpkin bread. Add a few chocolate chips, and it will satisfy a craving in minutes.
Ingredients You’ll Need
This pumpkin mug cake recipe is egg-free. It starts with a combination of oat flour and pumpkin puree. Maple syrup adds sweetness, and pumpkin pie spice provides the classic flavor without using multiple spice jars. If you don’t have pumpkin pie spice on hand, substitute it with 1/2 teaspoon of ground cinnamon and a hefty pinch of ground ginger, nutmeg, and cloves. Using oat flour makes this recipe gluten-free, but be sure to check for a certified gluten-free label if you need to. Otherwise, oats can be contaminated during the manufacturing process.
How to Make a Pumpkin Mug Cake
In a microwave-safe mug, combine the oat flour, pumpkin puree, maple syrup, melted coconut oil, baking powder, pumpkin spice, vanilla extract, and salt. Stir well with a spatula or whisk until no more flour is visible in the batter. Fold in the chocolate chips, if using, then sprinkle a few on top. For a lower-sugar dessert, fold in chopped walnuts or pecans. Bake this cake in the microwave on high power for 90 seconds. It will rise slightly as it cooks. Let it rest for at least 3 to 5 minutes before digging in. The center will continue to cook as it rests. Enjoy the mug cake as soon as it’s cool enough to handle. It has a fluffy texture you’ll love! Looking for more mug cake recipes? Try my Banana Mug Cake, too. It’s unbelievably good! If you try this pumpkin mug cake, please leave a comment and star rating below letting me know how you like it.
