Mug Cakes & Meals

Pumpkin Mug Cake (Egg Free)

4.34 from 24 votes
Learn how to make my Pumpkin Mug Cake recipe for a delicious and fast alternative to a pumpkin pie.
Pumpkin Mug Cake - When life gives you Fall, make pumpkin mug Cakes

This post may contain affiliate links. Please see my full disclosure for details.

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!

Watch The Recipe Video!

Pumpkin Mug Cake

4.34 from 24 votes
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: 1 serving
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
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: 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)

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.

facebookcoverimage_820x312_v4

Subscribe
Notify of
guest

24 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
All are equal
All are equal
3 years ago

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!

Holly1
6 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!

JTW13
7 years ago

Yummy

Emmalyne
Emmalyne
4 years 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!

IrishEyesNYC
IrishEyesNYC
5 years 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!

Gillian Richardson
Gillian Richardson
1 year ago

Love it! But please put measurements in grams, not only teaspoons/tablespoons. I find it so inaccurate. Thank you.

Lauren
Lauren
3 years ago

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!

C. A.
C. A.
3 years ago

Well, Sorry to say… I did everything correctly and I feel as if I am eating sub-par
pancake batter

Tanvi L
Tanvi L
3 years ago

Hi Gemma! I was just wondering if I could use almond flour instead of all-purpose. Thanks! 🙂

Diane
Diane
5 years ago

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

This Recipe Made By Bold Bakers

1 Images

Holly1

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook

Gemma's
10th Anniversary Cookbook

FREE EMAIL BONUS

 Recipes that have been loved by millions of real bakers!