4.6 from 57 votes
Pumpkin Mug Cake
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 mins
Cook Time
5 mins
Total Time
7 mins
Servings: 1 serving
Calories: 134 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
Notes
- * See gluten-free version using almond flour and gluten-free oat flour in box above.
Nutrition Information
Serving
1cake
Calories
134kcal
(7%)
Carbohydrates
41.5g
(14%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Sodium
21.5mg
(1%)
Fiber
3.5g
(14%)
Sugar
1.5g
(3%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 134
% Daily Value*
| Serving | 1cake | |
| Calories | 134kcal | 7% |
| Carbohydrates | 41.5g | 14% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 21.5mg | 1% |
| Fiber | 3.5g | 14% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.