Pumpkin Mug Cake

This single-serving pumpkin mug cake is ready in less than 5 minutes using traditional ingredients and a microwave.

What's better than a pumpkin dessert that's ready in less than 5 minutes? I can't think of much!

This mug cake uses all the same ingredients as a traditional pumpkin loaf and ends up with the same fluffy, soft texture. The only difference is that you make it in a microwave instead of the oven!

This recipe is similar to my vegan zucchini bread and vegan gingerbread loaf in that it uses simple, traditional ingredients and is 100% egg-free and dairy-free optional. But don't mistake this for a healthy recipe, we're still using sugar and all the good stuff.

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Recipe tips

• I recommend mixing all ingredients in a small bowl before transferring to the mug. It's one extra dish but it is more fool-proof than mixing in a mug.
• Microwave cook times can vary, so start out by cooking for 1 and ½ minutes. Add an extra 15 seconds at a time as needed.
• Cook on high power in the microwave. If you can't cook on high power, cook for 15-30 seconds longer.
• The cake is still cooking when you remove it from the oven so let it rest at least a minute before digging in.
• Add-ins: You can fold in toasted pecans or walnuts, chocolate chips or dry fruit to the batter or sprinkle it on top before microwaving.
• Make it vegan by using soy or almond milk and dairy-free whipped cream.

What kind of mug should I use?

I recommend using a small to medium mug that isn't too narrow. The mug in the photos is 12 ounces and is a little wider at the top than the bottom. I don't recommend using very wide latte mugs.

You can tell the cake is ready when it is cooked through on top but still a bit sticky to touch. 

Serving ideas

I like to serve my mug cake with whipped cream and a few chocolate chips on top. An extra sprinkle of cinnamon on top is a nice touch as well. The cake is best eaten right away.

If you don't have pumpkin pie spice you can omit it or use ⅛ teaspoon nutmeg and a pinch of cloves in addition to the cinnamon.

Have leftover pumpkin? You can use it in baked oatmeal, vegan pumpkin pie or even vegan pumpkin pudding.  These pumpkin muffins are another of my favorites!