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Pumpkin Mug Cake

4.98 from 41 votes

If you’re super excited about all things pumpkin, you will be obsessed with this sweet and easy-to-make pumpkin mug cake recipe.

Pumpkin Cake In A Mug

One Minute Pumpkin Cake

Single serving

Oil free option

Egg and dairy free

Naturally vegan

There’s no box cake mix or oven required, and you only need 4 ingredients to make the entire thing!

Also try this Pumpkin Banana Bread

Pumpkin Mug Cake

Recipe Instructions:

To make the healthy mug cake, simply combine all of the ingredients in a mug.

Stir everything together, then bake in the microwave or oven (whichever you prefer) until it’s deliciously soft and fluffy.

Top with chocolate chips, Coconut Whipped Cream, melted almond butter or coconut butter, Vegan Marshmallow Fluff, raspberry jelly, blueberries or sliced banana, or Coconut Milk Ice Cream.

It’s also great with Almond Milk Ice Cream

Pumpkin Cake Ingredients
Healthy Mug Cake

Cake In A Mug Variations:

For a high protein mug cake: replace 1 tbsp of the flour with your favorite protein powder, and use peanut butter instead of oil.

For a larger scale recipe: try either these Pumpkin Muffins or the following recipe for Pumpkin Cupcakes.

For a Weight Watchers mug cake: use additional pumpkin or mashed banana in place of the fat in the recipe. Top with zero point berries and a sprinkle of powdered sugar.

Above, watch the video how to make a pumpkin mug cake.

One Minute Vegan Pumpkin Mug Cake Recipe

For a banana version, make this Banana Bread in a Mug.

Pin it now to save for laterPin Recipe

Pumpkin Mug Cake

A single serving pumpkin cake in a mug, perfect for any time you’re craving pumpkin.
Total Time 1 minute
Yield 1 mug cake
5 from 41 votes


  • 1/4 cup pumpkin puree
  • 6 tbsp spelt, white, or oat flour (here's a Keto Mug Cake recipe)
  • 2 tbsp sweetener of choice
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 1/2 tbsp oil, butter, or additional pumpkin


  • Combine all ingredients in a greased mug or bowl, and bake either in the oven or microwave until fluffy and cake-like. (It takes around 60-90 seconds in the microwave, depending on wattage.)
    View Nutrition Facts


Leftover canned pumpkin? Make this Crustless Pumpkin Pie.

Have you made this recipe?

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More Mug Cake Ideas

Brownie Mug Cake

Brownie In A Mug

Chocolate Mug Cake Recipe

Chocolate Mug Cake

Coffee Cake In A Mug

Coffee Mug Cake

Vegan Chocolate Peanut Butter Cake

Peanut Butter Mug Cake

Published on October 11, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Leave a comment or reviewLeave a rating
      • Jana says

        5 stars
        I was looking for a mug cake that was vegan and sugar free. I made this using your weight watchers suggestions and replaced half of the flour with protein powder and used more pumpkin instead of butter or oil. I omitted the sugar and salt. It turned out so good! I mashed a banana and used as icing on top to give it more sweetness. Thank you so much for sharing! This will be a new go to for breakfast or desert!!!

  1. Sarah says

    Hi Katie, I’m the one who asked u last year if u could make a pumpkin chocolate mug cake. How much cocoa would u add to this recipe? Can’t wait to try it!!

  2. tofurducken says

    If using oat flour would you need 6tbsp or convert to a different amount? Same question for the pumpkin muffins 🙂

  3. Danielle says

    Please check the nutrition info linked to this recipe. The calories are listed as 171 for the recipe without sugar. The oil alone, 1.5 Tbsp, is 180 calories.

  4. Donna L. says

    Katie, I love your recipes, but I have to say this Pumpkin Mug Cake was pretty flavorless. Adding Pumpkin Pie Spice would help, I think. I’m going to try it again, adding some spice. Keep on sharing your recipes; this is the first one I didn’t care for, but do love your style!

    • CCK Media Team says

      Thanks for the feedback, and you can definitely add some cinnamon and/or pumpkin pie spice. That sounds like a great idea 🙂

  5. Karina says

    This cake is a solid 4. There’s not really anything wrong with it, but it’s just a 4 star recipe. I added some cinnamon and allspice and used white flour, vegetable oil, and a coconut sugar / white sugar combo. I used my homemade pumpkin (yes, I baked a pumpkin and whizzed its flesh in a blender). The texture is dense and kinda fabulous, like most pumpkin baked things. I love your recipes, Katie! Thank you!

  6. calgal says

    This would have been a bit better if the recipe included pumpkin spice, cinnamon, nutmeg, SOMETHING. But as written, which is how I made it, the cake was quite bland and average. Definitely not a keeper, sorry.

  7. Marla says

    5 stars
    This mug cake taste moist and hit the macros I was needing. I think I might add a little pumpkin spice to it or cinnamon next time.

  8. Ashley says

    5 stars
    Could I add pumpkin seed protein powder to this (around 2 tbsp)? Would I need to make any adjustments to the recipe?

    • CCK Media Team says

      Hi, we have successfully tried replacing 1 tbsp of the flour with your favorite protein powder. If you want to do more than that, feel free to experiment!

  9. Cheryl says

    5 stars
    Just made this into mini donuts in my maker…added spice and unsweetened almond milk to make a cake like batter.
    It made 14…really flat donuts…tasted like pumpkin pie inside…..will try again with less milk. Keep up the good recipes.

4.98 from 41 votes (36 ratings without comment)

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