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Learn how to make my Pumpkin Mug Cake recipe for a delicious and fast alternative to a pumpkin pie.
By Gemma Stafford | | 24
Last updated on November 11, 2019
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Pumpkin does not only have to apply to pies this time of year, we can also use it to make a Pumpkin Mug Cake! It’s a perfect single-serving cake that takes as long to cook as it does to mix up from scratch, which is almost no time at all.
SinceFall is here I like to make the most of seasonal flavors, like spices, apples and pumpkin. If you have trouble finding pumpkin puree in your country I createda Bold Baking Basics on how you can make your own Homemade Pumpkin Puree (spoiler alert, you just roast pumpkins).
Mug Meals are for everyone! Whether you are short on time, want to portion control, or just want to make homemade meals with little fuss and waste then yes, mug meals are for you. A perfect example of this is my husband Kevin makes the Burrito in a Mugalmost every day for breakfast. Not because we don’t have an oven but because he can make it in less than 5 minutes in the one mug.
I love mug cakes because they are just a speedier way to enjoy cake with little prep time and practically no cleaning up. I have over 50+ Mug Recipes from breakfast to dessert and everything in between so make sure you check them out.
Want more SeasonalMug Cakes? try my Gingerbread Mug Cake or Hot Chocolate Mug Cake.
PLUS, now you canBUYmy first e-book,Gemma’s Mug Meals,and get80+ Pagesfeaturing30 Mug Meal Recipesfor breakfast, lunch, dinner, snack and dessertincluding10 Exclusive Recipes.Just click on the image below to buy it. I hope you enjoy!
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Pumpkin Mug Cake
4.34 from 24 votes
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Learn how to make my Pumpkin Mug Cake recipe for a delicious and fast alternative to a pumpkin pie.
Author: adapted from connoisseurusveg.com
Servings: 1 serving
- Egg-Free
- Fruit
- Single Serving
- Less than 30 Minutes
- Thanksgiving Recipes
- Mug
Prep Time 5 minutes mins
Cook Time 1 minute min
Total Time 6 minutes mins
Learn how to make my Pumpkin Mug Cake recipe for a delicious and fast alternative to a pumpkin pie.
Author: adapted from connoisseurusveg.com
Servings: 1 serving
Ingredients
- 4 tablespoons all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon baking powder
- pinch salt
- 2 tablespoons maple syrup
- 2 tablespoons milk (or dairy free milk)
- 1 1/2 tablespoons canned pumpkin puree
- 1 tablespoons flavorless oil (canola, sunflower, coconut)
Instructions
In a microwavable mug add in the flour, pumpkin pie spice, baking powder and salt and mix together.
Add maple syrup, milk, pumpkin puree and oil. Stir just until mixed.
Microwave for roughly 60 seconds or until firm to the touch on top. Timing is based on my microwave which is 1200 Watts
Serve with a scoop of vanilla ice cream.
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All are equal
3 years ago
Delicious! When I first made it it was very flat and mushy, so I added an extra tablespoon flour, doubled the baking powder, and added 1/8 teaspoon baking soda. It was perfect!
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Holly1
7 years ago
What a moist, tasty pumpkin cake! I added some chocolate chips, both mixed into the batter and on the top.. big hit with the hubby 🙂 Thanks Gemma!
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7 years ago
Yummy
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Emmalyne
4 years ago
So delicious! I used melted butter instead of oil and honey instead of maple syrup and it turned out so good! I also added a tablespoon of cookie butter which gave it an extra layer of autumnal depth!
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IrishEyesNYC
5 years ago
Simply satisfying! Used 3 Tbs. white rice flour, 1 Tbs. corn starch & 1/8 tsp. xanthan gum instead of the 4 Tbs. regular flour because of my gluten intolerance. Will be making again for my son who has additional food allergies. Thanks so much for sharing!
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Gillian Richardson
1 year ago
Love it! But please put measurements in grams, not only teaspoons/tablespoons. I find it so inaccurate. Thank you.
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Lauren
3 years ago
That was surprisingly tastey!! Great idea! I wish i had taken a pic! Mine was like the consistency of the inside of a cake pop, or a very very moist cake. Delish! Thank you!
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C. A.
3 years ago
Well, Sorry to say… I did everything correctly and I feel as if I am eating sub-par
pancake batter
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Tanvi L
3 years ago
Hi Gemma! I was just wondering if I could use almond flour instead of all-purpose. Thanks! 🙂
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Diane
5 years ago
I wanted to know what else can I use if I don’t have syrup?
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This Recipe Made By Bold Bakers
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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