Description
This Pumpkin Mug Cake is a quick and easy single-serving dessert that combines warm pumpkin flavors with aromatic spices, perfect for a cozy treat. Made with simple pantry ingredients, a flaxseed egg substitute, and dairy-free milk, it’s microwaved to fluffy perfection in under 2 minutes.
Ingredients
Scale
Wet Ingredients
- 3/4 tablespoon ground flax seeds
- 1 1/2 tablespoon dairy-free milk (or skim milk)
- 2 tablespoons canned pumpkin puree
- 1/4 teaspoon vanilla extract
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
- 1 1/2 tablespoons brown monk fruit sweetener (or brown sugar, or sweetener of your choice)
Optional
- Whipped cream, for serving
Instructions
- Make flax egg: Combine the ground flax seeds with the dairy-free milk in a small bowl and let it sit for 5 minutes. This mixture acts as an egg substitute, helping to bind the cake ingredients.
- 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 well combined.
- Add wet ingredients: To the mug, add the canned pumpkin puree, vanilla extract, the flaxseed mixture, and your choice of sweetener. Stir everything together until the batter is smooth and uniform.
- Microwave the cake: Microwave the mug cake on high for about 1 minute and 30 seconds. The timing is based on a 1200 Watt microwave – your microwave’s power may require slight adjustments. The cake is done when it feels firm to the touch.
- Cool and serve: Let the mug cake cool for 1 to 2 minutes before eating. Serve warm, optionally topped 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 suggested.
- Microwave wattages vary, so adjust cooking time as needed to avoid overcooking or undercooking.
- Feel free to swap brown monk fruit sweetener with brown sugar or any other preferred sweetener.
- The flaxseed and milk mixture replaces the egg, making this suitable for egg-free diets.
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
