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

Pumpkin Mug Cake (Egg Free)

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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.

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

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!

4.38 from 8 votes
Pumpkin Mug Cake - When life gives you Fall, make pumpkin mug Cakes
Pumpkin Mug Cake
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Servings: 1 serving
Author: adapted from connoisseurusveg.com
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
  1. In a microwavable mug add in the flour, pumpkin pie spice, baking powder and salt and mix together.
  2. Add maple syrup, milk, pumpkin puree and oil. Stir just until mixed.
  3. Microwave for roughly 60 seconds or until firm to the touch on top. Timing is based on my microwave which is 1200 Watts
  4. Serve with a scoop of vanilla ice cream.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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12 Comments

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  1. Diane on November 8, 2018 at 10:22 am

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

    • Gemma Stafford on November 8, 2018 at 5:08 pm

      Hi there, you can use honey instead.

  2. IrishEyesNYC on October 26, 2018 at 9:37 pm

    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!

    • Gemma Stafford on October 27, 2018 at 7:22 am

      Thank you for sharing your substitutions. I’m delighted you enjoyed it! 🙂

  3. Nadine Lille on February 27, 2018 at 11:00 am

    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!

    • Gemma Stafford on February 28, 2018 at 5:54 am

      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 🙂

  4. Holly1 on June 27, 2017 at 10:33 am

    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!

    • Gemma Stafford on July 1, 2017 at 11:52 am

      That is good to hear Holly, glad your hubby liked this one,
      Gemma 🙂

  5. priyanka on April 15, 2017 at 1:59 am

    Can i use chinese five spice instead of pumpkin spice for the pumpkin mug cake & pumpkin pies?

    • Gemma Stafford on April 15, 2017 at 4:02 am

      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 🙂

  6. JTW13 on February 7, 2017 at 3:45 pm

    Yummy

  7. Rachaelcurtin on November 27, 2016 at 6:39 am

    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?

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