Healthy Pumpkin Mug Cake
Published 10/13/2017 • Updated 5/3/2024
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This Healthy Pumpkin Mug Cake is the fall treat you need to make asap! It’s crazy easy, uses wholesome ingredients, and so flipping good.
This is the mug cake I make when I only have a little bit of pumpkin puree left because it only calls for 1 tablespoon!
This healthy mug cake is my best friend in the fall. Not only does fall make me nostalgic for apple picking and pumpkin patches, but it also makes me crave warm spices. I recently made this again and used our homemade chai spices instead of the spices listed in the recipe card and it was so yummy!
Simply mix up your mug cake right in your favorite mug, microwave for 60 seconds, and eat! Dessert in 5 minutes, let’s go!
What You Need to Make This Healthy Pumpkin Mug Cake Recipe
- White whole wheat flour: We love using whole wheat flour to add a hearty essence to our mug cake, but regular white flour works, too.
- Ground cinnamon: Adds a touch of warmth to our mug cake.
- Egg white: We used an egg white to bind our ingredients together and help the cake become super fluffy!
- Maple syrup
- Pure pumpkin puree: This provides our pumpkin flavor for our mug cake. Make sure you grab 100% canned pumpkin puree and not pumpkin pie filling, as pumpkin pie filling is super sweet.
- Mini chocolate chips: Adds some chocolatey goodness to our mug cake.
- Cocoa powder: We used unsweetened cocoa powder to make our chocolate frosting.
Featured Comment
“This is now my go-to pumpkin dessert recipe. It’s perfect in taste and size and nutrition-count. Thank you!” – Truly
How do you know if your mug cake is done?
Typically your mug cake will rise out of the mug a bit. It will also be firm to the touch on the top and in the center.
Pumpkin Mug Cake Variations and Substitutions
- Swap out the cinnamon for a pumpkin pie spice blend to make a pumpkin spice mug cake. Or, you can add some ground cloves, nutmeg, and ginger to the mixture to get the same effect.
- If you don’t have maple syrup or don’t like it, you can use honey, agave nectar, or coconut sugar. If you aren’t super concerned about refined sugar, feel free to use regular white sugar or brown sugar for this recipe.
- Ditch the chocolate frosting and spread some cream cheese on top of your warm cake.
- Omit the chocolate chips and drizzle some caramel or whipped cream on top!
Can I make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 with regular flour. You can also use almond flour, coconut flour, or oat flour if you like. But keep in mind that these options may alter the texture.
How long does this recipe take to make?
The mug cake should only take around 1 minute to cook. However, it all depends on your microwave’s wattage. I recommend starting with 45 seconds of microwave time and adding 15-second intervals until it’s cooked. You don’t want to overcook the cake as it can become tough.
Pumpkin Mug Cake
Ingredients
For the Pumpkin Mug Cake
- 2 tablespoons white whole wheat flour, option to sub all-purpose gluten-free flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 large egg white
- 1 tablespoon maple syrup
- 1 tablespoon pumpkin puree
- 1 teaspoon mini chocolate chips, + more for topping
- pinch of salt
For the Chocolate Pumpkin Frosting
- 1 tablespoon pumpkin puree
- 1 teaspoon cocoa powder
- 1/2 teaspoon maple, or more to taste
Instructions
- First, spray a medium sized coffee mug with coconut oil cooking spray.
- Then, add 1 egg white, maple syrup, and pumpkin puree into the mug. Mix until combined.
- Add the rest of the ingredients and mix well.
- Microwave on high for 60 seconds. Remove and let cool
- Prepare Chocolate Pumpkin Frosting by mixing all of the ingredients together.
- Top pumpkin mug cake with frosting and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is now my go-to pumpkin dessert recipe. It’s perfect in taste and size and nutrition-count. Thank you!
this looks delicious and will be good for your stomach. stunning photos.
I made this with GF flour and no chocolate chips (because I didn’t have any). I put some chocolate and caramel sauces around the edges of the mug before microwaving and then topped it with some leftover pumpkin cream cheese dip and Reddi Wip. It was fantastic! I’ll definitely be making it again
Sounds amazing!!
I’d love to try this but I don’t have a microwave. What would you recommend for an oven temp + timing?
I’d go 350ºF for maybe 16-20 min? Not sure on bake time, but keep it at 350!
LOL I haven’t even thought of a Halloween costume yet! But this mug cake looks fabulous! I really want to try it with a flax egg for a vegan option!
Nutrition facts?
Yay! You can count me in on this one! Anything that involves pumpkin and chocolate chips is a win in my book and I love the small serving factor here because I’ve been in the mood to make things quick and easy.
Tbh not much flavor. Wasnt expecting it to taste amazing since the only sweetener is maple syrup, but it tastes like I’m eating a bland cake. Added some frosting and it made it a little better