Pumpkin Mug Cake (for Two)
Pumpkin season is here, whether we like it or not! Personally I enjoy a good pumpkin treat during the fall and even into winter. This Pumpkin Mug Cake is exactly what I want for a sweet treat this time of year. It satisfies my sweet tooth, leans more on the healthier side, and is just a perfect fall dessert.
These Pumpkin Mug Cakes are the perfect sweet treat for fall—and pair nicely with a pumpkin spice latte. They’re just enough to get your sweet fix without being too indulgent. They’re also made without refined sugar, dairy, or eggs, and you can easily make them gluten-free by using a gluten-free flour blend. Even if you aren’t following a plant-based or vegan diet, I can guarantee you’ll still love this recipe!
I tried making these grain-free, too, and made several iterations with alternative flours and ingredients, like oat flour, almond flour, and coconut flour. Honestly I didn’t love the textures of any of those experiments. They were either heavy and dense, too moist, or super crumbly. So I capitulated and went with good ol’ reliable all-purpose flour. I really just wanted a true cake texture, not an oat cake or anything else.
This is how the oat flour version turned out. It was super dense and tasted very oat-y (duh, Kate)…more than I would have liked. The texture was also a bit grainy. Not my thing. But if you like baked oats and things like that, you might like this version. Just sub in 1/2 cup oat flour (or finely ground oats) for the all-purpose flour.
For the sweetness, I made different versions with coconut sugar, pure maple syrup, and an erythritol blend. My favorite iteration was half coconut sugar, half erythritol blend, but to keep this recipe simple, I went with 2 tablespoon coconut sugar. I like the deeper, darker flavor it provides, a lot like regular brown sugar.
Another great thing about these little mug cakes is that you don’t even have to turn your oven on to bake them. That’s right, you cook them right in your microwave! So you can whip these babies up in probably less than five minutes. Isn’t that the kind of treat everyone wants?
Now, it’s worth noting: all microwaves are different and cook at different times and speeds. In our microwave, one larger mug cake takes just under 2 minutes to fully “bake.” But two smaller cakes take about 90 seconds (at high power). You’ll have to experiment a little and see what works best in your microwave. But be carful not to over-bake the cakes! If you microwave them for too long, they get too dense and chewy, and a little rubbery. Not great for a mug cake! If anything, since there’s no egg in this recipe, you can get away with under-baking them, and they’ll be extra warm and melty.
What really takes these babies to the next level is topping the warm cakes with a good quality vanilla ice cream. There’s just something about the warm cake and cold, sweet ice cream combination that I’ve always loved. It’s so chef’s kiss.
How to make Pumpkin Mug Cake
This actually makes two little mug cakes—perfect for sharing with a friend or loved one, or saving the second one for later! Of course you could make one larger mug cake all for yourself. I sometimes do that, but I usually make two in ramekins (like these, or mini cocottes like these).
To make it, you will need:
- 1/4 cup pumpkin puree
- 2 tbsp sugar (I used coconut sugar)
- 1/2 cup all-purpose flour
- 2 tbsp milk (regular or non-dairy)
- 1/2 tsp pumpkin pie spice
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch salt
To make the mug cakes, you really just mix all the ingredients together in a small mixing bowl. It’ll create a thick-ish batter. Then divide the batter into two ramekins or mugs, or pour it all in one mug. Then pop them in the microwave and cook for about 60-90 seconds, or until the center is set and doesn’t appear wet on top.
Remove the cakes from the microwave (carefully!) and let them cool for 3-5 minutes. You can enjoy them as they are, or top them with whipped cream, sweetened yogurt, or my favorite, a spoonful of good vanilla ice cream.
If you’re saving the second cake for later, just cover the ramekin tightly in plastic wrap or press-n-seal and store it in the fridge. It’ll keep for about 3 days.
Did you enjoy this recipe? You might also like:
- Healthy-ish Chocolate Snack Cakes
- Double Chocolate Pumpkin Muffins
- Lemon Blueberry Breakfast Bread
- Orange Cardamom Scones
Thanks so much for reading and eating along, y’all! If you’re craving more, follow me on Instagram and Pinterest, and sign up for my email list so you never miss a recipe. If you make one of my recipes, tag me on Instagram or share a photo on my Facebook page so I can see your creations!

Pumpkin Mug Cake
Ingredients
- 1/4 cup pumpkin puree
- 2 tbsp milk (dairy or non-dairy)
- 2 tbsp coconut sugar
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/2 tsp pumpkin pie spice
- pinch salt
- 1/2 tsp vanilla extract
Instructions
- Add all the ingredients to a small mixing bowl.
- Stir to combine, until it forms a thick-ish batter and no lumps remain.
- Divide the batter into two lightly greased ramekins.
- Microwave the cakes for 60-90 seconds, or until the cakes are fully baked and there are no wet spots on top.
- Carefully remove the cakes from the microwave. Let cool for 3-5 minutes.
- Top with whipped cream, yogurt, or ice cream, and enjoy while warm!
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