Description

This quick and easy Pumpkin Mug Cake is a delightful single-serving dessert that’s perfect for satisfying your fall cravings. Made with simple ingredients like pumpkin puree, warm spices, and a flaxseed egg substitute, it comes together in minutes and cooks in the microwave for a moist, flavorful treat. Ideal for those seeking a gluten-free or dairy-free option, this mug cake is customizable and ready to enjoy with optional whipped cream topping.

Ingredients

Scale

Flaxseed Egg Substitute

3/4 tablespoon ground flax seeds
1 1/2 tablespoon dairy-free milk (or skim milk)

Dry Ingredients

3 tablespoons all-purpose flour
1/4 plus 1/8 teaspoon baking powder
1/4 plus 1/8 teaspoon pumpkin pie spice
1/8 teaspoon cinnamon
Pinch of salt

Wet Ingredients and Sweeteners

2 tablespoons canned pumpkin puree
1/4 teaspoon vanilla extract
1 1/2 tablespoons brown monk fruit sweetener (or brown sugar, or sweetener of your choice)

Optional Toppings

Whipped cream
Additional pumpkin pie spice and cinnamon for garnish

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Instructions

Create the flaxseed egg: Combine the ground flax seeds and dairy-free milk (or skim milk) in a small bowl or directly in your microwavable mug. Let the mixture sit for 5 minutes to thicken and create an egg substitute.
Mix dry ingredients: In a large microwavable mug, thoroughly whisk together the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and pinch of salt. This ensures even distribution of leavening and spices.
Add wet ingredients and sweetener: Stir in the pumpkin puree, vanilla extract, flaxseed mixture, and your chosen sweetener until the batter is smooth and no lumps remain.
Microwave the cake: Place the mug in the microwave and cook for approximately 1 minute and 30 seconds on high power (based on a 1200-watt microwave). The cake should be firm to the touch when done; adjust the cooking time slightly if your microwave wattage differs.
Cool and serve: Let the mug cake cool for 1 to 2 minutes before eating to avoid burns. Optionally, top with whipped cream and sprinkle additional pumpkin pie spice or cinnamon for extra flavor and a festive presentation.

Notes

The flaxseed and milk mixture act as a vegan egg substitute, making this recipe suitable for dairy-free diets if using dairy-free milk.
For a gluten-free alternative, replace the all-purpose flour with almond flour and gluten-free oat flour, adjusting liquid quantities as needed.
Microwave cooking times may vary depending on your appliance’s wattage; keep an eye on the cake and adjust accordingly.
Using brown monk fruit sweetener reduces calories and sugar content compared to regular brown sugar.

Nutrition

Serving Size: 1 mug cake
Calories: 180
Sugar: 7g
Sodium: 150mg
Fat: 4.5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg