Pumpkin Mug Cake

Course: Dessert

Cuisine: American

Keyword: pumpkin mug cake

Prep Time: 5

Cook Time: 2

Total Time: 7

Servings:

Calories: 378kcal

Author: Megan Gilmore

This Pumpkin Mug Cake tastes like a slice of pumpkin bread and cooks in just 2 minutes! It's the perfect way to use up leftover pumpkin puree.

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Ingredients

¼ cup pumpkin puree
¼ cup oat flour
2 tablespoons maple syrup
1 tablespoon coconut oil , melted
½ teaspoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon vanilla extract
⅛ teaspoon fine sea salt
1 tablespoon mini chocolate chips (optional)

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