Pumpkin Mug Cake (Vegan)

This 3 minute Pumpkin Mug Cake with whole wheat flour, date sugar, pumpkin puree, and pumpkin spice, is a healthy sweet treat that’s vegan too!

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If you’re anything like me you probably have a little leftover pumpkin puree left over from another pumpkin recipe.

It’s not enough to make a whole recipe for muffins or the such, but you feel bad about throwing it away.

If you have lots of pumpkin, try some of these vegan pumpkin recipes!

Problem solved! Pumpkin Spice Mug Cake to the rescue! Who doesn’t love a good mug cake? I mean, what’s better than a mug cake.

You mix a few pantry staples together in a mug, pop it in the microwave, and in less than 5 minutes you have a cake!

No messy pans to wash, no mixing bowls, or mixers, all you have is one mug to wash when you’re done.

I was cleaning out my refrigerator this morning trying to make room for all of the Thanksgiving groceries we bought for the big day tomorrow.

I had a bunch of glass containers with leftovers from the week. One was a small container of pumpkin puree I had left from making my Vegan French Toast Casserole.

It was about a ¼ cup. Not enough to make a whole recipe, but enough to make a couple of mug cakes. One for me and one for my oldest. He’s always my kitchen helper.

In less than 5 minutes we filled our mugs with our ingredients, mixed them up, zapped them in the microwave, and had a special treat to enjoy before getting to work on our Thanksgiving menu.

So, if you have a little extra pumpkin puree and don’t want it to go to waste, whip together this simple plant-based dessert! This healthy pumpkin mug cake will not disappoint, and is the perfect portion control dessert!

Why This Recipe Works

• All you need as a handful of pantry ingredients
• Three minute cooking time!
• A healthy pumpkin cake for one!
• No bowls or mixers to clean
• Mix everything together in the mug for easy clean-up
• Uses up that extra pumpkin puree from your other pumpkin recipes
• Fluffy, sweet, and full of pumpkin flavor
• Great for kids to make!
• No cake mix!
• Easy pumpkin mug cake!
• Dairy free
• Egg free
• Whole food plant-based
• Vegan

Ingredients and Notes

White Whole Wheat Flour: I use white whole wheat flour to increase the fiber and make it whole food plant-based. However, feel free to use all-purpose flour if you prefer.

Coconut Sugar: An unrefined sugar, this adds sweetness while not being as processed as white sugar. You can also use date sugar, or maple syrup.

Baking Powder and Salt: Essential to help the mug cake rise.

Pumpkin Pie Spice: With hints of cinnamon, nutmeg, and cloves, pumpkin pie spice gives this mug cake its warm spiced flavor.

Pumpkin Puree: Use pumpkin puree, not pumpkin pie filling.

Non-Dairy Milk: Use an unsweetened non-dairy milk of your choice. I opted for oat milk in this recipe, but almond milk, soy, or cashew will also work.

Vanilla Extract: Adds a hint of vanilla flavor and enhances the flavor of the pumpkin.

Topping: Top with coconut whipped cream, chocolate chips, or a sprinkle of pumpkin pie spice or cinnamon.

Scroll down to the bottom of this post to the recipe card for complete measurements.

Tools and Equipment

All you need for this one is your favorite mug or a small bowl. Make sure it’s a large mug so the ingredients have room to rise, and that it’s also microwave safe.

Instuctions

Step 1: Mix all the dry ingredients together in the mug (flour, sugar, baking powder, and pumpkin pie spice).

Step 2: Add the wet ingredients (pumpkin puree, dairy free milk, and vanilla). Stir to combine, making sure you get the dry ingredients at the bottom of the mug. If the batter is a bit too dry, add an additional tablespoon of non-dairy milk.

Step 3: Microwave for 2 minutes on high. Remove from microwave. Allow to cool (or not if you like a warm cake), and top with whipped coconut cream and a sprinkle of pumpkin pie spice.

Expert Tips

• Use a large mug. This will give the cake batter enough room to rise.
• If looking for a gluten-free version, sub your favorite gluten-free flour.
• Use your favorite dairy free milk in this recipe. I used oat milk since that was what I had on hand.
• Be sure to mix the dry and wet ingredients thoroughly but don’t over mix. You don’t want any chunks of dry flour or baking powder, but you also don’t want a dense cake.
• If you don’t have pumpkin pie spice you can use ½ tsp cinnamon, with a pinch of nutmeg, cloves, and ginger.

FAQS

Variations and Substitutions

Gluten-Free: Make this recipe gluten-free by substituting the whole wheat flour with oat flour.

Chocolate Chips: Love chocolate? Mix in a teaspoon of mini chocolate chips! Just a little bit goes a long way!

Add Nuts: Give this cake a crunchy texture by adding a teaspoon of chopped pecans!

Keto Pumpkin Mug Cake: Use 2 tablespoons of almond flour, and 1 tablespoon of coconut flour. Instead of coconut sugar, use 2 tablespoons of swerve sugar.

Low Carb by Jennifer has three other delicious Keto Mug Cakes that look delicious to try!

More vegan pumpkin desserts!

• Vegan Pumpkin Bread
• Pumpkin Fluff
• Vegan French Toast Casserole with Pumpkin Custard
• Gluten-Free Vegan Pumpkin Pie Bars
• Vegan Pumpkin Muffins

If you’ve tried this recipe, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!