Pumpkin Mug Cake

 

Ingredients

• ½ tablespoon oil
• 2 tablespoons milk any vegan milk works
• 2 tablespoons sugar  I use cane sugar, you can use brown or coconut too
• 2 tablespoons pumpkin puree
• 4 tablespoons all purpose flour  or gluten-free flour mix*
• ¼ teaspoon baking powder
• ½ teaspoon pumpkin spice
• pinch of sea salt
• 1/2 teaspoon vanilla extract optional

Instructions

• In a mug, add in the oil, milk, sugar and pumpkin puree. Whisk together for about 15 seconds. Add in the flour, baking powder, pumpkin spice, sea salt and optional vanilla extract.
• Stir to combine for about 30 more seconds to ensure it’s all incorporated, ensuring you get the bottoms too.
• Place in your microwave for 80 to 85 seconds. It's okay if it's slightly undercooked on top because it'll continue to cook while it cools. It's better for it to be slightly undercooked than overcooked. Remove and let cool for about 5 minutes. Trust me!
• If making in your oven, preheat oven to 350°F/180°C and bake in about a 3.5-inch ramekin (ensure it's oven safe) for 25 to 30 minutes. Remove and allow to cool for about 3 to 5 minutes. Enjoy! Top it with my Vegan Cream Cheese Frosting!

Notes

I microwaved on "HI". My microwave is 1000 Watts, so you can adjust accordingly for yours if necessary.

GLUTEN-FREE or REGULAR FLOUR

Yes! You can make this mug cake gluten-free! I tested both and it works beautifully. I tested both regular All-Purpose Flour in a test and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. 

P.S. Two notes – whisk in the order provided so you don’t end up over mixing the flours. Also, don’t overcook. The mug cake continues to cook while it’s cooling.

Expert Tips & FAQ for the best mug cakes

If you’re new to the mug cake game, you may have a couple questions as to how to make it the best mug cake. Or, maybe you’ve made some in the past and it just didn’t *quite* turn out and you need extra guidance. Or maybe you’re a mug cake pro and you want a reminder. Here are my TOP mug cake tips!

• Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
• Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything. Sometimes I scoop from the bottom up a few times to ensure this. 
• With a dish so small, all the ingredients can either make or break it. Ensure you’re using a smooth pumpkin puree or else the texture may get thrown off. I use canned pumpkin puree since that’s the smoothest kind. 
• Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s mostly cooked…BUT:
• BUT, don’t overcook. This will make your mug cake gummy and rubbery and dry. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it.
• Let it cool for like 3 to 5 minutes before digging in. It really does make a difference, like how you’d let a cake or brownies cool first!
• I’ve included instructions for baking this in your oven too! 

That’s it friends! Whip this up and enjoy so much!!

 

Nutrition

Calories: 285kcal | Carbohydrates: 54g | Protein: 4g | Fat: 8g| Saturated Fat: 1g | Sodium: 123mg | Potassium: 62mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4730IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg