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Healthy Pumpkin Mug Cake
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5 from 2 votes

Pumpkin Mug Cake

This healthy Pumpkin Mug Cake is the ultimate single-serving dessert for fall. Gluten free, minimal ingredients, and ready in just 5 minutes!
Prep Time5 minutes
Cook Time1 minute
Total Time5 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 1
Author: Jamie Vespa MS, RD

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

Serving: 1cake | Calories: 400kcal | Carbohydrates: 56g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Sodium: 250mg | Fiber: 6g | Sugar: 24g