Craving a pumpkin dessert that’s quick, easy, and perfect for your sweet tooth? This Pumpkin Spice Mug Cake is a delicious treat that’s ready in minutes. Made with just a few simple pantry ingredients like almond flour, pumpkin puree, and a sprinkle of pumpkin pie spice blend, this pumpkin mug cake captures the cozy flavor of fall. The recipe is keto-friendly, but you can easily adapt it for other dietary preferences or pumpkin recipes. Whip it up whenever you need a sweet treat in a hurry!
Jump to:
- Preparation and cooking overview
- Chef's note
- Ingredients for this Pumpkin Spice Mug Cake Recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- How to Make Pumpkin Spice Mug Cake: Step-by-Step Guide
- Cooking methods
- Preparation steps
- Cooking instructions
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Serving Suggestions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Preparing this Pumpkin Mug Cake takes only 12 minutes, with a cooking time of 2 minutes in the microwave. You’ll need to mix the dry and wet ingredients in a separate bowl, pour the batter into a 10-ounce microwave-safe mug, and microwave it for the exact time. Enjoy a cozy pumpkin dessert that’s perfect for any time of day.
Chef's note
This Pumpkin Mug Cake is a go-to when you're craving something sweet but don’t want the hassle of a full cake. The addition of pumpkin puree makes the cake moist and flavorful. For an extra indulgence, sprinkle some mini chocolate chips on top or add a dollop of whipped cream. If you have leftover canned pumpkin puree, this is the perfect way to use it up!
Ingredients for this Pumpkin Spice Mug Cake Recipe
Ingredient substitutions
Additional ingredients
Cooking tools required
Note: If you prefer a larger portion, you can use a 14-ounce microwave-safe mug.
How to Make Pumpkin Spice Mug Cake: Step-by-Step Guide
Cooking methods
Preparation steps
- Roast the pumpkin with the skin on, scoop out the softened flesh, blend until smooth, and store it in the fridge until ready to use.
Cooking instructions
- Mix the wet ingredients: Add the pumpkin puree, melted butter, egg, and vanilla extract to the dry ingredients in a separate bowl, stirring until smooth and well combined.
- Transfer to a mug: Pour the batter into a fresh, microwave-safe mug. To avoid overflow, it's recommended to use a slightly larger mug or microwave in 30-second intervals, checking frequently.
- Microwave: Microwave on high for 1 minute and 30 seconds to 2 minutes, depending on your microwave’s power. The cake should be set but still slightly moist in the center.
- Cool: Let the mug cake cool for 1-2 minutes before enjoying.
Chef's pro tip
A common mistake when making this mug cake is overcooking it in the microwave, which can lead to a dry texture. To avoid this, start checking the cake after 1 minute and cook in 15-second intervals until the center is just set and slightly moist.
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage Instructions
Reheating Best Practices
Serving Suggestions
This Pumpkin Mug Cake recipe makes 1 serving—perfect for a quick, single-serving treat. Top it with a drizzle of sugar-free syrup or keto-friendly chocolate chips for extra indulgence. You can also serve it with a dollop of whipped cream sweetened with erythritol or a sprinkle of pumpkin pie spice for a seasonal touch.
Recipe wrap-up and conclusion
This Pumpkin Spice Mug Cake is a quick and easy way to satisfy your cravings for a warm, pumpkin-flavored dessert. Ready in around 10 minutes, this delicious cake is perfect for any time of day and a great use for leftover canned pumpkin puree. Customize it with your favorite toppings like chocolate chips or whipped cream and enjoy a cozy, seasonal treat anytime.
Frequently asked questions
📖 Recipe
Pumpkin Spice Mug Cake
Ingredients
- 3 tablespoons almond flour
- 1 tablespoon coconut flour
- 2 tablespoons pumpkin puree unsweetened
- 1 tablespoon melted butter
- 1 tablespoon erythritol or preferred keto sweetener
- ¼ teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- 1 large egg
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Preparation steps
- For a cleaner presentation, it's recommended to mix the dry ingredients—almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, and a pinch of salt—in a separate bowl. Then, add the pumpkin puree, melted butter, egg, and vanilla extract to the dry ingredients, stirring until smooth.
- Once mixed, pour the batter into a fresh, microwave-safe mug. Microwave for 1 minute and 30 seconds to 2 minutes, checking the cake at 15-second increments after the 1-minute mark to ensure it doesn't overcook. Allow the cake to cool for 1-2 minutes before serving.
Cooking instructions
- Add the pumpkin puree, melted butter, egg, and vanilla extract to the dry ingredients in a separate bowl, stirring until smooth and well combined.
- Pour the batter into a fresh, microwave-safe mug. To avoid overflow, it's recommended to use a slightly larger mug or microwave in 30-second intervals, checking frequently.
- Microwave on high for 1 minute and 30 seconds to 2 minutes, depending on your microwave’s power. The cake should be set but still slightly moist in the center.
- Let the mug cake cool for 1-2 minutes before enjoying.
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