Description
This Pumpkin Mug Cake is a quick and easy single-serving dessert that’s perfect for enjoying the flavors of fall in just a few minutes. Made with pantry staples like pumpkin puree, warm spices, and a flaxseed egg substitute, this moist and fluffy cake is cooked right in the microwave for convenience. It’s a great gluten-free friendly and dairy-free option that satisfies sweet cravings without much effort.
Ingredients
Scale
Flaxseed Egg Replacement
- 3/4 tablespoon ground flax seeds
- 1 1/2 tablespoon dairy-free milk (or skim milk)
Dry Ingredients
- 3 tablespoons all-purpose flour (*)
- 1/4 plus 1/8 teaspoon baking powder
- 1/4 plus 1/8 teaspoon pumpkin pie spice
- 1/8 teaspoon cinnamon
- pinch salt
Wet Ingredients
- 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)
Optional Toppings
- Whipped cream
Instructions
- Prepare Flaxseed Egg: Combine the ground flax seeds and dairy-free milk in a small bowl and let the mixture sit for 5 minutes so it thickens, effectively replacing a traditional egg in the recipe.
- Mix Dry Ingredients: In a large microwavable mug, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, and a pinch of salt until evenly combined.
- Add Wet Ingredients: Add the pumpkin puree, vanilla extract, the flaxseed mixture, and the sweetener of your choice to the mug. Stir all the ingredients thoroughly until the batter is smooth and free of lumps.
- Microwave the Cake: Microwave the mug on high power for about 1 minute and 30 seconds, or until the cake is firm to the touch. Note that cooking times may vary depending on your microwave’s wattage (1200 Watts was used here).
- Cool and Serve: Allow the mug cake to cool for 1 to 2 minutes before enjoying. Optionally, top with whipped cream and a sprinkle of pumpkin spice or cinnamon for extra flavor.
Notes
- For a gluten-free version, substitute the all-purpose flour with almond flour and gluten-free oat flour as noted in the recipe box.
- Adjust microwave cooking times based on the wattage of your microwave to avoid undercooked or dried-out cake.
- Sweetener can be varied according to your preference; monk fruit sweetener, brown sugar, or any preferred alternative works well.
- For a dairy-free version, use plant-based milk and skip the whipped cream or use a dairy-free alternative.
Nutrition
- Serving Size: 1 cake
- Calories: 134 kcal
- Sugar: 1.5 g
- Sodium: 21.5 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 41.5 g
- Fiber: 3.5 g
- Protein: 4 g
- Cholesterol: 0 mg
