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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!
Try These Recipes!
Watch The Recipe Video!
Pumpkin Mug Cake
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.
Delicious! When I first made it it was very flat and mushy, so I added an extra tablespoon flour, doubled the baking powder, and added 1/8 teaspoon baking soda. It was perfect!
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!
Yummy
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!
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!
Love it! But please put measurements in grams, not only teaspoons/tablespoons. I find it so inaccurate. Thank you.
That was surprisingly tastey!! Great idea! I wish i had taken a pic! Mine was like the consistency of the inside of a cake pop, or a very very moist cake. Delish! Thank you!
Well, Sorry to say… I did everything correctly and I feel as if I am eating sub-par
pancake batter
Hi Gemma! I was just wondering if I could use almond flour instead of all-purpose. Thanks! 🙂
I wanted to know what else can I use if I don’t have syrup?