Pumpkin Mug Cake (Egg Free)

Name: Pumpkin Mug Cake
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 1 serving
Ingredients: 4 tablespoons all-purpose flour; 1/2 teaspoon pumpkin pie spice; 1/8 teaspoon baking powder; pinch salt; 2 tablespoons maple syrup; 2 tablespoons milk ((or dairy free milk)); 1 1/2 tablespoons canned pumpkin puree; 1 tablespoons flavorless oil ((canola, sunflower, coconut))

4.25 from 12 votes

Learn how to make my Pumpkin Mug Cake recipe for a delicious and fast alternative to a pumpkin pie.

By Gemma Stafford | November 24, 2016 | 14

Pumpkin Mug Cake - When life gives you Fall, make pumpkin mug Cakes

Hi Bold Bakers!

Pumpkin does not only have to apply to pies this time of year, we can also use it to make a Pumpkin Mug Cake! It’s a perfect single-serving cake that takes as long to cook as it does to mix up from scratch, which is almost no time at all.

Since Fall is here I like to make the most of seasonal flavors, like spices, apples and pumpkin. If you have trouble finding pumpkin puree in your country I created a Bold Baking Basics on how you can make your own Homemade Pumpkin Puree (spoiler alert, you just roast pumpkins).

Mug Meals are for everyone! Whether you are short on time, want to portion control, or just want to make homemade meals with little fuss and waste then yes, mug meals are for you. A perfect example of this is my husband Kevin makes the Burrito in a Mug almost every day for breakfast. Not because we don’t have an oven but because he can make it in less than 5 minutes in the one mug.

I love mug cakes because they are just a speedier way to enjoy cake with little prep time and practically no cleaning up. I have over 50+ Mug Recipes from breakfast to dessert and everything in between so make sure you check them out.

Want more Seasonal Mug Cakes? try my Gingerbread Mug Cake or Hot Chocolate Mug Cake.

PLUS, now you can BUY my first e-book, Gemma’s Mug Meals, and get 80+ Pages featuring 30 Mug Meal Recipes for breakfast, lunch, dinner, snack and dessert including 10 Exclusive Recipes. Just click on the image below to buy it. I hope you enjoy!

Watch The Recipe Video!

Pumpkin Mug Cake

4.25 from 12 votes

Print Recipe

Learn how to make my Pumpkin Mug Cake recipe for a delicious and fast alternative to a pumpkin pie.

Author: adapted from connoisseurusveg.com

Servings: serving

Prep Time 5 mins

Cook Time 1 min

Total Time 6 mins

Learn how to make my Pumpkin Mug Cake recipe for a delicious and fast alternative to a pumpkin pie.

Author: adapted from connoisseurusveg.com

Servings: serving

Ingredients

4 tablespoons all-purpose flour
1/2 teaspoon pumpkin pie spice
1/8 teaspoon baking powder
pinch salt
2 tablespoons maple syrup
2 tablespoons milk (or dairy free milk)
1 1/2 tablespoons canned pumpkin puree
1 tablespoons flavorless oil (canola, sunflower, coconut)

Instructions

In a microwavable mug add in the flour, pumpkin pie spice, baking powder and salt and mix together.
Add maple syrup, milk, pumpkin puree and oil. Stir just until mixed.
Microwave for roughly 60 seconds or until firm to the touch on top. Timing is based on my microwave which is 1200 Watts
Serve with a scoop of vanilla ice cream.

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Holly1

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Comments & Reviews

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Member

Holly1

2 years ago

What a moist, tasty pumpkin cake! I added some chocolate chips, both mixed into the batter and on the top.. big hit with the hubby 🙂 Thanks Gemma!

Member

JTW13

2 years ago

Yummy

Guest

Emmalyne

5 days ago

So delicious! I used melted butter instead of oil and honey instead of maple syrup and it turned out so good! I also added a tablespoon of cookie butter which gave it an extra layer of autumnal depth!

Guest

Diane

1 year ago

I wanted to know what else can I use if I don’t have syrup?

Guest

IrishEyesNYC

1 year ago

Simply satisfying! Used 3 Tbs. white rice flour, 1 Tbs. corn starch & 1/8 tsp. xanthan gum instead of the 4 Tbs. regular flour because of my gluten intolerance. Will be making again for my son who has additional food allergies. Thanks so much for sharing!

Member

Nadine Lille

1 year ago

I had some leftover butternut from a barbecue so last night I tried the microwave pumpkin pie. It was more like a flavoured omelette as the ratio of egg is quite big to me. And tonight I tried this microwave pumpkin cake. I loved this one! No eggy taste, yummy pumpkin and spice flavours, perfectly most me sweetened! I still have some homemade butternut puree and will make this cake again tomorrow. Thank you Gemma!