Pumpkin Mug Cake
Try this vegan pumpkin mug cake with chocolate chips for a yummy single-serve dessert that’s perfect for Fall.
Love pumpkin? You’ll love this mini pumpkin cake for one! It has the yummiest pumpkin spice flavour and is fluffy, moist and so delicious. Plus, it’s super easy to make in just a few minutes with simple pantry ingredients.
This recipe is great for crisp Fall days when you want something sweet but don’t want to go all out with a big dessert. It’s also the best way to use up that bit of leftover pumpkin puree in the fridge!
- Dietary Features: Vegan and gluten-free. Can be made oil-free and sugar-free if needed.
- Easy to make in about 5 minutes.
- Calls for just a few simple pantry ingredients.
- Amazing topped with whipped cream, ice cream, coconut yogurt or cashew frosting.
- Great way to use up leftover pumpkin puree.
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Flour: This recipe can be made with gluten-free all purpose flour, all purpose flour, whole wheat flour or spelt flour.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice you can use a 1/2 tsp cinnamon, 1/4 tsp each of nutmeg, ginger and a pinch of all spice.
- Oil: You can use any kind of oil here such as avocado, olive, canola or melted coconut oil. If you prefer an oil-free recipe, you can replace the oil with unsweetened applesauce, mashed banana or drippy almond or peanut butter.
- Milk: You can use almond, cashew, soy or oat milk.
- Pumpkin Puree: Use plain, canned pumpkin puree. Good quality makes a big different in colour, taste and texture! I like Farmer’s Market or ED Smith.
- Chocolate Chips: For a vegan recipe, use dairy-free chocolate chips such as Enjoy Life, otherwise any chocolate chips work. If you don’t have chocolate chips on hand, some chopped dark chocolate also works. For a healthier, lower-sugar recipe, you can omit the chocolate chips.
Here are some expert tips for mug cake success!
- A shorter, wider mug works best for even cooking and the best fluff.
- Make sure the ingredients are fully incorporated. You can mix everything up at once but I like to mix the wet ingredients first then add the dry and combine. Either way, just make sure it’s well mixed and all dry bits are wetted.
- Good quality pumpkin puree will make a big difference in texture and flavour. I like Farmer’s Market Organic Pumpkin or ED Smith Pumpkin Puree best.
- Avoid overcooking the mug cake. Watch for the edges looking firm and cooked and the err on the side of slightly undercooked in the middle of the cake as it will continue to cook as it cools.
- Be sure to let it cool for 5 minutes for best results.
- Yummy topping ideas include peanut butter, melted chocolate, coconut yogurt, homemade glaze or cashew frosting, dairy-free whipped cream or vanilla ice cream.
Yes. For a sugar-free mug-cake, omit the sugar and sweeten the batter to taste with stevia or monk fruit. You’ll also need to omit the chocolate chips or use sugar-free chocolate chips such as Lily’s.
Yes. For a fat-free mug cake, replace the oil with unsweetened applesauce and omit the chocolate chips.
So many yummy things! Try adding a scoop to pancakes, coffee, my pumpkin peanut butter smoothie or pumpkin oatmeal.
You can also use it all kinds of recipes like these no-bake pumpkin pecan balls, vegan pumpkin pasta, pumpkin energy bars, pumpkin granola or baked pumpkin oatmeal bars.
Did you try this recipe? I’d love to hear about it! Click here to leave a review.Print
The best vegan chocolate chip pumpkin mug cake! You’ll love this sweet treat for an easy single-serve Fall dessert you can enjoy in minutes.
- 1 ½ teaspoons oil (7.5 mL)
- 2 tablespoons unsweetened non-dairy milk (30 mL)
- 2 tablespoons sugar (25 g)
- 3 tablespoons pumpkin puree (45 g)
- ½ teaspoon vanilla extract
- ¼ cup gluten-free or regular all-purpose flour (30 g)
- ¼ teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- pinch of sea salt
- 2 tablespoons dairy-free chocolate chips (30 g)
- Add the oil, milk, sugar, pumpkin puree and vanilla to a mug and mix well for 15-30 seconds until fully combined.
- Add the rest of the ingredients and mix until everything is incorporated.
- Microwave on high for 85 seconds. Watch for the sides being firm but err on the side of slightly undercooked in the middle. It’s better to be a little underdone rather than overcooked as it will continue to cook as it cools.
Let cool for 5 minutes.
- Serve as is or top with whipped cream, your favourite vanilla ice cream or cashew glaze and enjoy!
Oil may be substituted with applesauce or dripped almond or peanut butter for an oil-free mug cake.
- Serving Size: 1
- Calories: 300
- Sodium: 319 mg
- Fat: 8 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 4 g
Keywords: pumpkin mug cake, vegan pumpkin mug cake