Pumpkin Mug Cake (Egg Free)
Save RecipeHi 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!
Learn how to make my Pumpkin Mug Cake recipe for a delicious and fast alternative to a pumpkin pie.
- 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)
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In a microwavable mug add in the flour, pumpkin pie spice, baking powder and salt and mix together.
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Add maple syrup, milk, pumpkin puree and oil. Stir just until mixed.
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Microwave for roughly 60 seconds or until firm to the touch on top. Timing is based on my microwave which is 1200 Watts
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Serve with a scoop of vanilla ice cream.
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I wanted to know what else can I use if I don’t have syrup?
Hi there, you can use honey instead.
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!
Thank you for sharing your substitutions. I’m delighted you enjoyed it! 🙂
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!
hi Nadine,
GREAT! Lovely too to be able to use every bit of food, I hate waste. Good for you too to make your own pumpkin puree, it is such a great store cupboard thing, well done,
Gemma 🙂
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!
That is good to hear Holly, glad your hubby liked this one,
Gemma 🙂
Can i use chinese five spice instead of pumpkin spice for the pumpkin mug cake & pumpkin pies?
Hi there,
Not for me!
Five spice is a lovely spice, but I am not sure it will be good for this. Try cinnamon, nutmeg, a little ginger blended to make a mixed spice which will be good!
Gemma 🙂
Yummy
Yay! I was looking for a way to get rid of the extra pumpkin i have.And how do you adjust the time to your microwave?