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Pumpkin Mug Cake
4.55
from
11
votes
This quick and easy microwave Pumpkin Mug Cake is the perfect fall dessert for one, or multiply the recipe and make it in ramekins to feed a crowd!
Prep Time:
5
minutes
mins
Cook Time:
2
minutes
mins
Total Time:
7
minutes
mins
Yield:
1
serving
Course:
Dessert
Cuisine:
American
Equipment
microwave safe pumpkin mug
or ramekin
Ingredients
3/4
tablespoon
ground flax seeds
1 1/2
tablespoon
dairy-free milk
(or skim milk)
3
tablespoons
all-purpose flour
(*)
1/4
plus 1/8th teaspoon
baking powder
1/4
plus 1/8th teaspoon
pumpkin pie spice
1/8
teaspoon
cinnamon
pinch
salt
2
tablespoons
canned pumpkin puree
1/4
teaspoon
vanilla extract
1 1/2
tablespoons
brown monk fruit sweetener
(or brown sugar, or sweetener of your choice)
whipped cream
(optional)
Instructions
Combine the flax seed and milk and let it sit 5 minutes, this will replace using and egg.
In a large microwavable mug whisk together the flour, pumpkin spice, cinnamon, baking powder and pinch of salt.
Add in the pumpkin puree, vanilla, flax seed mixture and sweetener of your choice and mix until smooth.
Microwave for roughly 1 minute 30 seconds, or until firm to the touch (timing is based on my microwave which is 1200 Watts so your timing may vary).
Let it cool 1 to 2 minutes. Serve warm with whipped cream, pumpkin spice and cinnamon, if desired.
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Notes
* See gluten-free version using almond flour and gluten-free oat flour in box above.
Nutrition
Serving:
1
cake
,
Calories:
134
kcal
,
Carbohydrates:
41.5
g
,
Protein:
4
g
,
Fat:
3
g
,
Saturated Fat:
0.5
g
,
Sodium:
21.5
mg
,
Fiber:
3.5
g
,
Sugar:
1.5
g
- WW Points:
4