When that cake craving hits and you don't have the desire or time to commit to baking... mug cakes step in! Mini personal cakes that are ready in minutes, stirred in a mug, and cooked in your microwave. This pumpkin spice mug cake is:
Delightfully pumpkin spiced
Ready in 7 minutes or less
With minimal clean up
And real pumpkin flavour!
Ingredients
I love that this pumpkin spice mug cake is a treat but still offers a bit of nutrition by using oat flour as the base!
- Oat Flour: To make oat flourfrom oats that you have in your pantry... just grind them down in a blender or food processor.
- If you don't have oats or oat flour, feel free to use white or whole wheat all purpose flour. The taste of the mug cake will change a bit depending on the flour used. The only other gluten-free flour I have tried this recipe with is almond flour. I find that almond flour tastes very good but it really doesn't achieve a cake-like texture and will not fluff up much at all.
- Pumpkin Puree: I love having canned pumpkin puree in my pantry for the autumn months BUT...
- If you don't have pumpkin puree and you do have applesauce you can substitute with applesauce and make this mug cake apple cinnamon spiced!
- Maple Syrup: adds more warm, caramel-y sweetness and offers a bit of nutrition compared to a refined sugar.
- Feel free to substitute with a granulated sugar like coconut, cane, or whatever you have on hand.
- Baking Powder: for the puff!
- Salt, Cinnamon, and Pumpkin Pie Spice.
- Plant Milk, Vegan Butter, and...
- Just a few Pecans!
How To Make A Pumpkin Spice Mug Cake
- Grab your mug of choice. *I use a small mug for this cake and even increasing the flour to ½ cup from the usual ¼ cup, the portion size is not very large. It is however pretty filling and at least if you want more... it only takes a few minutes to make!
- Mix the dry ingredients in the mug.
- Make a well in the centre and spoon in the maple syrup, pumpkin puree, and plant milk.
- Stir to combine.
- Set your mug aside while you melt vegan butter in a separate small dish for a few seconds in the microwave (start with 10 seconds or so and add more time as needed).
- Stir the remaining maple syrup and spices into the melted butter and crush 4 pecans.
- The batter in your mug will have fluffed up a bit by now. Make a well in the cake batter (or remove half the batter with a spoon) so that you can drop two crushed pecans into the middle of the cake and drizzle in one third of the maple butter.
- Return the batter you removed or pushed to the side and sprinkle the top of the mug cake with the remaining pecans and another third of the maple butter drizzle.
- Microwave on high for 1 minute and 20 seconds. Careful removing the mug from the microwave as it will be hot! If you touch the top of the mug cake and the batter springs back it is done. Otherwise put it back in for just another 10 seconds until cooked.
- Drizzle with the remaining maple glaze and make sure to enjoy your mug cake while it's warm!
Recipe Cost
This easy pumpkin spice mug cake costs us approximately: CAD $0.84!
Not too bad for something sweet that is ready in minutes!
Make sure to check out our Pantry Tips page to see how we keep helpful and versatile ingredients always on hand for making quick desserts like this one!
If you're a pumpkin spice fan make sure you take a look at our easy to make ahead, Vegan GF Pumpkin Pie Parfait! And our no-bake Easy Pumpkin Pie Energy Bites!
Let us know in the comments below if you try this mug cake and if you want to see more flavours!
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Pumpkin Spice Mug Cake For One - Gluten Free
- Total Time: 7 minutes
- Yield: 1 serving 1x
- Diet: Vegan
Description
When you want cake for one, this pumpkin spice mug cake is ready in minutes and full of warm autumn pumpkin spice flavour!
Ingredients
The Cake:
- ½ cup oat flour (make your own from ½ cup ground oats!)
- ¾ tsp baking powder
- Pinch of salt
- 1 tsp cinnamon
- 1 tsp maple syrup
- 2 tbsp pumpkin puree
- 2 tbsp oat milk (or plant milk of choice)
The Drizzle:
- 1 tsp vegan butter, melted
- 2 tsp maple syrup
- ½ tsp pumpkin pie spice (or ½ tsp cinnamon and pinch of each ginger, cloves, and nutmeg)
- 4 pecans, crushed
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Mix the dry cake ingredients in a small mug. Make a well in the centre and add the maple syrup, pumpkin puree, and plant milk. Stir to combine until no more flour is visible. Let sit while you melt the butter.
- Add the remaining maple syrup and pumpkin pie spice to the melted butter.
- By now, the batter in your mug will have fluffed up a bit. Gently make another well in the batter or remove half the batter with a spoon and drop in 2 of the crushed pecans. Drizzle in one third of the maple mixture and gently return the batter you have removed.
- Sprinkle the remaining 2 pecans and drizzle another third of the maple mixture on the top of the mug cake.
- Microwave on high for 1 minute and 20 seconds. Careful taking the mug out (it will be hot!). If you poke the top of the batter and it springs back; it is done. Otherwise, you can cook it for another 10 seconds.
- Drizzle the remaining maple mixture over the top and enjoy while the cake is warm as mug cakes do not last very well!
Notes
Approximate Cost: CAD $0.84
To make oat flour from whole quick or rolled oats, simply grind the oats into a flour using a blender or food processor. Ensure your oats are gluten-free certified if needed. Feel free to use white or whole wheat all purpose flour. I have tried this with almond flour but the cake does not puff up much at all and doesn’t achieve a cake-like texture.
If you don’t have pumpkin puree you can make this a cinnamon apple mug cake by substituting the pumpkin puree with applesauce and just adding cinnamon to the maple butter mixture. (Even add chopped apple if you have it).
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: microwave
- Cuisine: American
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