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Pumpkin Mug Cake

4.66 from 20 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

Cook Time: 2

Total Time: 7

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.

Video

Notes

* See gluten-free version using almond flour and gluten-free oat flour in box above.

Nutrition

Serving: 1cake, Calories: 134kcal, Carbohydrates: 41.5g, Protein: 4g, Fat: 3g, Saturated Fat: 0.5g, Sodium: 21.5mg, Fiber: 3.5g, Sugar: 1.5g

- WW Points: 4

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