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When you’re craving a slice of healthy pumpkin bread but don’t want to wait over an hour for it to bake, this pumpkin mug cake is the next best thing. You can cook it in a microwave for 90 seconds, without relying on eggs.

This is one of my favorite ways to use up a small amount of canned pumpkin. If you have more to use, try my pumpkin spice latte or healthy pumpkin bars.

pumpkin mug cake with a fork inside the white mug.

Table of Contents

Ingredients You’ll Need

pumpkin puree, vanilla, maple syrup, and oat flour on a white board.

This pumpkin mug cake recipe is egg-free. It starts with a combination of oat flour and pumpkin puree. Maple syrup adds sweetness, and pumpkin pie spice provides the classic flavor without using multiple spice jars. 

If you don’t have pumpkin pie spice on hand, substitute it with 1/2 teaspoon of ground cinnamon and a hefty pinch of ground ginger, nutmeg, and cloves.

Using oat flour makes this recipe gluten-free, but be sure to check for a certified gluten-free label if you need to. Otherwise, oats can be contaminated during the manufacturing process.

How to Make a Pumpkin Mug Cake

Step 1:

In a microwave-safe mug, combine the oat flour, pumpkin puree, maple syrup, melted coconut oil, baking powder, pumpkin spice, vanilla extract, and salt.

Stir well with a spatula or whisk until no more flour is visible in the batter.

pumpkin and flour mixed directly in a white mug.

Step 2:

Fold in the chocolate chips, if using, then sprinkle a few on top. For a lower-sugar dessert, fold in chopped walnuts or pecans.

Microwave the cake on high power for 90 seconds. It will rise slightly as it cooks. Let it rest for at least 3 to 5 minutes before digging in. The center will continue to cook as it rests. 

Enjoy the mug cake as soon as it’s cool enough to handle. It has a fluffy texture you’ll love!

pumpkin cake batter in a mug before baking and after.

Pumpkin Mug Cake Recipe FAQs

Can I make a paleo pumpkin mug cake?

It’s tricky to make a single serving with a grain-free flour, because it requires eggs for structure. Check out my Paleo Pumpkin Muffins if you don’t mind making a larger batch. (Store extras in the freezer to heat up later!)

Can I swap the flour in this recipe?

You can most likely use all-purpose flour as a swap for oat flour, but don’t use almond flour or coconut flour unless you expect seriously different results. Try my Coconut Flour pumpkin muffins if you’d like to start with a tested recipe. 

Is this a vegan pumpkin mug cake?

Yes, this recipe is naturally vegan because it’s dairy-free and egg-free. If you swap the melted coconut oil for butter, it’s no longer vegan.

Can I use a different sweetener in mug cakes?

Honey will most likely work as a swap for maple syrup, but coconut sugar may change the texture and sweetness level. Experiment at your own risk! 

Can I bake a mug cake in the oven?

Yes, you can bake a mug cake at 350ºF for 35 minutes, or until a toothpick comes out clean in the center. Since this method is time-consuming, you may prefer to make a whole batch of vegan pumpkin muffins instead. 

Looking for more mug cake recipes? Try my Banana Mug Cake, too. It’s unbelievably good!

pumpkin mug cake with a fork inside the white mug.

Pumpkin Mug Cake

5 from 5 votes
This Pumpkin Mug Cake tastes like a slice of pumpkin bread and cooks in less than 2 minutes. Made with gluten-free oat flour, pure maple syrup, and no eggs, it's naturally vegan, too. You can stir it together in 5 minutes or less, then it's ready to microwave. (Oven tips included, too.)
prep5 mins cook2 mins total7 mins
Servings:1
PrintRate

Ingredients
 
 

Instructions

  • In a microwave-safe mug, combine the pumpkin puree, oat flour, maple syrup, melted coconut oil, pumpkin pie spice, baking powder, vanilla extract, and salt. Use a whisk or spatula to stir well, until there are no more lumps of flour visible. The batter will be slightly thick and not runny in texture.
  • Fold in the mini chocolate chips, and save a few to sprinkle on top. Then place the mug in the microwave to cook on high power for 90 seconds. The cake will rise as it cooks.
  • Let the mug cake cool for 3 to 5 minutes before you enjoy it with a fork. The center should be nice and fluffy!

Notes

Nutrition information is for the entire batch without the optional chocolate chips. This information is automatically calculated and is just an estimate, not a guarantee.
Gluten-Free Note: Oat flour is naturally gluten-free, but it can be contaminated during processing. Be sure to buy a “certified gluten-free” package if you need to.
Pumpkin Pie Spice Note: If you don’t have this spice blend on hand, you can swap it for a half teaspoon of ground cinnamon plus a pinch of ground ginger, nutmeg, and cloves.
Oil Swap: You can use any other mild-flavored oil or melted butter if you don’t like coconut oil. Use refined coconut oil to add zero coconut flavor.

Nutrition

Calories: 378kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 306mg | Potassium: 539mg | Fiber: 4g | Sugar: 27g | Vitamin A: 9535IU | Vitamin C: 3mg | Calcium: 170mg | Iron: 2mg
Author: Megan Gilmore
Course: Dessert
Cuisine: American
Keyword: pumpkin mug cake
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If you try this pumpkin mug cake, please leave a comment and star rating below letting me know how you like it.  

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Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast-food junkie turned best-selling cookbook author. As a Certified Nutritionist Consultant (CNC), I love making healthy recipes with simple ingredients. I test these recipes multiple times in my kitchen to make sure they will turn out perfectly for you.

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Comments

  5. This is such a quick delicious treat! I was amazed at how it satisfied my craving for something sweet and pumpkinny without all the refined sugar and gluten of regular baked goods. I added English walnuts instead of chocolate chips.

    Reply

  6. Perfect way to use up pumpkin after making pumpkin bars. I only had cashew flour and had low expectations, but it turned out great! No chocolate chips but a little extra maple syrup on top. Delicious!

    Reply

  7. Does this not need an egg like your other mug cakes? I made it according to the recipe and although delicious, it was still batter-like.

    Reply

    1. No, this one doesn’t require an egg. Perhaps it could have used another 30 seconds of cook time? I imagine our microwaves could vary in wattage. Usually a batter like consistency could be caused by old baking powder or additional liquid added. (When I tried adding a tablespoon of milk it did not turn out fluffy.) Let me know if you end up trying it again!

      Reply