Continuing my lineup of easy fall desserts with this fabulous Pumpkin Mug Cake! Soft, moist, and full of warm pumpkin spice flavor, this cozy little treat comes together in minutes. Perfect for when you need something sweet right now!
I'll admit, I was never much of a mug cake person until my kids got hooked on them. And now it's one of my favorite quick desserts to play around with! I love creating interesting seasonal recipes for these quick, single-serve cakes, like my chocolate cherry mug cake and strawberry mug cake.
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Why You'll Love This Recipe
✨ Mug cakes are such a fun and delicious way to experiment with flavors without making a whole batch!
✨ They are super quick to make. Just 5 minutes from start to finish!
✨ They are easily customizable. Use any kind of flour or sweetener you like. Any kind of add-ins will work - fresh fruits, chocolate chips, or nuts.
✨ No fancy equipment or technique. Just stir, microwave, and dig in! You can even bake these in an oven or air fryer!
✨ Even if you think you're not a pumpkin person, one bite of this lovely spiced cake will change your mind!
Recipe Ingredients
Flour: I used buckwheat flour, so it's naturally gluten-free. Feel free to use any kind you like - all-purpose, whole wheat, oat, quinoa, or even almond flour will work. Or add a mix like I did for my pumpkin madeleines.
Sugar: I had coconut sugar on hand, so that's what went in. You can easily swap with brown sugar, regular sugar, honey, or even maple syrup will be good in this pumpkin mug cake recipe.
Pumpkin puree: It adds plenty of natural sweetness and also keeps the mug cake so moist. Canned or homemade puree can be used. I always have some homemade pumpkin puree in my freezer, so I can whip up pumpkin treats like this pumpkin swirl cake and pumpkin bread in no time!
Oil: I like to use coconut oil for my baking, but you can substitute it with any neutral-tasting oil.
Pumpkin pie spice: For that lovely warm flavor. If you don't have it, you can use cinnamon powder in a pinch!
Peanut butter: It adds richness and makes the eggless pumpkin mug cake oh so gooey!
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Pumpkin Mug Cake
Step 1: In a small bowl, add the buckwheat flour, baking powder, baking soda, salt, sugar, and pumpkin pie spice.
Step 2: Stir in the milk, oil, pumpkin puree, and peanut butter.
Step 3: Fold in the chocolate chips.
Step 4: Transfer the batter to a ramekin. Top with more chocolate chips. Cook in the microwave for 1 minute and 45 seconds.
Step 5: Serve warm with ice cream or whipped cream.
Top Tips
- Don't overcook. Every microwave is different, so start checking at 1 minute 15 seconds.
- Let the cake rest for 30 seconds before digging in.
- I prefer to make eggless mug cakes. It saves me the bother of looking for a small egg (that's what works well in these little cakes, according to my experience) and also ensures that the cake doesn't overflow.
- If your batter feels too thick, add one or two tablespoons of milk. The batter should be thick and have a soft-dropping consistency.
- Place a small plate under the ramekin to catch any overflow.
Can Pumpkin Mug Cake Be Made In An Oven
No microwave? No problem!
You can easily bake this in a conventional oven. Just transfer the batter to a lightly greased oven-safe ramekin and bake at 180 °C or 350°F for about 10-12 minutes.
This recipe doubles or triples easily, and the cakes bake up faster than a full-size one.
And you don't even have to wait for them to cool, so you can eat them warm, straight out of the cups!
How To Serve
Serve this easy pumpkin mug cake while it's still warm and gooey. It's delicious on its own, but even better with whipped cream, a scoop of ice cream, or a drizzle of chocolate sauce.
You can also top it with cream cheese frosting, like I did for my pumpkin sheet cake.
A sprinkle of cinnamon or crushed nuts will make it even more special!
📖 Recipe
Pumpkin Mug Cake
Ingredients
- 3 tbsp Buckwheat flour
- 1/4 tsp Baking powder
- 1/8 tsp Baking soda
- 1 small pinch Salt
- 1/2 tsp Pumpkin pie spice
- 1 Tbsp Coconut sugar You may want to add more sugar. This is a lightly sweetened cake.
- 3 tbsp Pumpkin puree
- 2-3 tbsp Coconut milk You can use any milk of your choice
- 1 tbsp Coconut oil
- 1 tbsp, heaped Peanut butter
- 2 tbsp Dark chocolate (70%) chips Optional
Instructions
- In a small bowl, add the buckwheat flour, baking powder, baking soda, salt, sugar, and pumpkin pie spice.3 tbsp Buckwheat flour, 1/4 tsp Baking powder, 1/8 tsp Baking soda, 1 small pinch Salt, 1 Tbsp Coconut sugar, 1/2 tsp Pumpkin pie spice
- Stir in the milk, oil, pumpkin puree, and peanut butter. You should have a thick batter. If the batter seems too dry, add another tablespoon of milk.3 tbsp Pumpkin puree, 2-3 tbsp Coconut milk, 1 tbsp Coconut oil, 1 tbsp Peanut butter
- Fold in the chocolate chips, if using.2 tbsp Dark chocolate (70%) chips
- Transfer the mixture into a microwave-safe mug. Place a plate underneath ( to catch any overflow). Sprinkle some chocolate chips if you like. Set the plate in your microwave and cook for 1 minute 45 seconds. You may have to cook for another 20-30 seconds, depending on your microwave.
- Serve warm with icecream or whipped cream. Enjoy!
Notes
- Don't overcook. Every microwave is different, so start checking at 1 minute 15 seconds.
- Let the cake rest for 30 seconds before digging in.
- I prefer to make eggless mug cakes. It saves me the bother of looking for a small egg (that's what works well in these little cakes, according to my experience) and also ensures that the cake doesn't overflow.
- If your batter feels too thick, add one or two tablespoons of milk. The batter should be thick and have a soft-dropping consistency.
- Place a small plate under the ramekin to catch any overflow.
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