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This healthy Pumpkin Mug Cake is the ultimate single-serving dessert for fall. Gluten free, minimal ingredients, and ready in just 5 minutes!
Table of Contents
If you’re unfamiliar with mug cakes, they’re one of the simplest single-serving desserts.
The ingredients comes together in a single mug (or ramekin), and you pop it in the microwave for 1 to 2 minutes for a speedy, satisfying dessert.
This healthy pumpkin mug cake is bursting with fall flavor from pumpkin puree and pumpkin pie spice.
I love topping it with a dollop of Greek yogurt, vanilla ice-cream, or frosting. Alternatively, add a drizzle of heavy cream, half-and-half, or your favorite seasonal coffee creamer for extra decadence.
Ready in just 5 minutes and with minimal ingredients, this is a dessert you crave all season long.
And if your sweet tooth is craving more, check out my epic Healthy Brownies and chocolate chip Zucchini Bars next.
How to Make a Pumpkin Mug Cake:
The next time you are craving something sweet but don’t want to commit to an entire cake or pie, this perfectly portioned cake will be waiting right here for you.
Break out a wide-rimmed mug or 6-ounce ramekin for the best results.
As written, this healthy pumpkin mug cake is gluten free, however it can also be made vegan. Read below for ingredients and suggested substitutions.
The Ingredients:
- Pumpkin Puree: Make sure you’re using pure pumpkin puree, and not pumpkin pie filling, which has added sugar.
- Gluten Free Flour: Look for a gluten free 1:1 baking flour — I typically use Bob’s Red Mill. Gluten free flours can vary in ingredients, so be sure to use one that includes xanthan gum, which helps provide elasticity. (If you’re not making this recipe gluten free, you can just use regular all purpose flour.)
- Egg: Not only does the egg add protein, but it also acts as the binder for these oats. If making the recipe vegan, you can use a flax egg instead.
- Coconut Sugar: I prefer the subtle sweetness of coconut sugar, however brown sugar will also work.
- Pumpin Pie Spice: For warm notes of cinnamon, nutmeg, and all-spice.
- Baking Powder: Helps the cake rise!
- Milk: I suggest using a milk with a little fat in it, which helps with moisture. I use almond or whole milk.
- Chocolate Chips: I love using Lily’s brand chocolate chips, which are lower in sugar. If making the mug cake dairy free, use Enjoy Life chocolate chips.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Combine wet ingredients in a lightly greased coffee mug or ramekin. Add pumpkin puree, egg, coconut sugar, milk and oil; whisk to combine.
Step 2: Add Dry Ingredients, including flour, pumpkin pie spice, baking powder, and a pinch of salt; mix well.
Fold in chocolate chips, reserving a few to sprinkle overtop.
Step 3: Microwave mug cake for 90 seconds. Don’t overcook or your mug cake will become chewy. Add topping of choice and dig in!
Topping Suggestions:
While this healthy pumpkin mug cake is mighty enjoyable as is, here are a few topping suggestions:
- Ice cream or frozen yogurt: A scoop of vanilla ice cream (or your favorite flavor) adds creamy richness.
- Greek yogurt: For extra protein, add a scoop of full-fat Greek yogurt in plain or vanilla.
- Whipped Cream: Regular or dairy free whipped topping is light, yet decadent.
- Frosting: For a true cake-like experience, smear your favorite frosting overtop once the cake has a chance to slightly cool.
- Milk: Drizzle on some heavy cream, half-and-half, or your favorite coffee creamer for extra moisture.
Storage Tips:
- To Store. I find that mug cakes are best fresh, however you can cover the mug with plastic wrap and keep it at room temperature for up to 1 day.
- You can also cover and refrigerate mug cakes for up to 3 days, however they are prone to drying it.
- To Reheat. Place the cake back in the mug (or leave it if you stored it in the mug) and cover lightly with a damp paper towel. Microwave in 10-20 second bursts until warm. Don’t overdo it or the cake will become rubbery.
- If the mug cake dries out upon storing and reheating, add a drizzle of milk, cream, or syrup to help restore moisture.
- Toppings, such as whipped cream, yogurt, or frosting, are best added after reheating, not before storing.
Quick Prep Tip
Mix together the dry ingredients (flour, sugar, pumpkin pie spice, and baking powder) in small jars or zip-top bags. Label each one with wet ingredient amounts and instructions, and store at room temperature for up to 3 months.
This is great for portion control and quick prep when the sweets craving strikes.
Recommended Tools:
- 6-Ounce Ramekin: If you’re not using a microwave-safe mug, one of these ramekins come in handy.
- Mini Whisks: these are perfect for mixing a small amount of ingredients in a confined space.
More Healthy Pumpkin Desserts
Healthy Pumpkin Bars
Brown Butter Pumpkin Tahini Bars
Mini Pumpkin-Tahini Cheesecakes
Baked Pumpkin Pie Oats
If you try this healthy pumpkin mug cake, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
I also really appreciate readers taking the time to leave a rating and review!
Pumpkin Mug Cake
Equipment
- Coffee mug or 6-oz. ramekin
Ingredients
- 3 Tbsp. pumpkin puree
- 1 egg
- 2 Tbsp. whole milk
- 2 Tbsp. coconut sugar
- 1 tsp. oil (I use melted coconut oil)
- 1/4 cup gluten free 1-to-1 baking flour (or all-purpose flour)
- 1/4 tsp. pumpkin pie spice
- 1/4 tsp. baking powder
- 2 Tbsp. chocolate chips (plus more for sprinkling overtop, if desired)
Suggested Topping(s)
- A scoop of cool whip, vanilla ice cream, or Greek yogurt, or a drizzle of heavy cream, half-and-half, or your favorite seasonal coffee creamer.
Instructions
- Lightly grease a coffee mug or ramekin. Add pumpkin puree, egg, milk, coconut sugar, and oil; whisk to combine.
- Add flour, pumpkin pie spice, baking powder, and a pinch of salt; mix well. Fold in chocolate chips. Sprinkle a few extra chocolate chips on top, if desired.
- Microwave mug cake for 90 seconds. Don’t overcook or your mug cake will become chewy. (You might need to play around with the time a bit, depending upon your microwave.) Add topping of choice and dig in!
Notes
- To Store. I find that mug cakes are best fresh, however you can cover the mug with plastic wrap and keep it at room temperature for up to 1 day.
- You can also cover and refrigerate mug cakes for up to 3 days, however they are prone to drying it.
- To Reheat. Place the cake back in the mug (or leave it if you stored it in the mug) and cover lightly with a damp paper towel. Microwave in 10-20 second bursts until warm. Don’t overdo it or the cake will become rubbery.
- If the mug cake dries out upon storing and reheating, add a drizzle of milk, cream, or syrup to help restore moisture.
- Toppings, such as whipped cream, yogurt, or frosting, are best added after reheating, not before storing.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Loved how easy this was! My husband and I shared it topped with vanilla ice-cream and it was the perfect fall dessert.
Can you share the recipe in the form of a baked loaf? These ingredients are amazing!
I have coconut oil but have never heard of coconut sugar. Can I substitute regular sugar or brown sugar?
Hi Sue – Regular cane sugar should work just fine. Enjoy!