Pumpkin Mug Cake (Vegan)

By Jessica Hylton - - Updated

This Pumpkin Mug Cake (Vegan) is incredibly delicious and total cozy vibes! It’s vegan and made with very easy pantry ingredients in under 5 minutes start to finish. It has an incredible pumpkin spice flavour that’s so addictive!

gold spoon being pushed into and scooping out a piece of pumpkin cake out of a mug

It’s hard to explain the love I have for this pumpkin mug cake. Here’s the thing – I’ve been making a version of this for the last 7 years. It was the first vegan mug cake that I made and I was shocked at how delicious and easy it was. Fast forward to now, and I’ve recreated that recipe to be easier, with more accessible ingredients and even tastier with way more pumpkin spice flavour. I can’t wait for you to try this recipe!

prep photos of a mug cake

What is a mug cake?

In case you don’t know, a mug cake is exactly what it sounds like. A quick single-serving cake that’s usually whipped up in your mug and cooked quickly in it too. It usually takes about a minute to two minutes to make, and the result is a fully cooked, delicious and moist mini cake. My favourite part about this pumpkin mug cake is that it’s moist yet fluffy, filled with flavour and spice, and has such a delicious pumpkin hit! 

Needless to say – mug cakes are incredibly convenient and so tasty! You usually only want a single serving anyway, and the overall time is always less than 5 minutes to make!

prep photos of a mug cake

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!!

gold spoon being pushed into a pumpkin mug cake with frosting on top

Related Recipes

Here are my other mug cake recipes, which all have dozens of 5-star recipes so be sure to check them out (and make them!)

cake with some frosting on a spoon in front of a mug with cake in it

Enjoy friends! If you make this Pumpkin Mug Cake, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!

gold spoon being pushed into and scooping out a piece of pumpkin cake out of a mug

Pumpkin Mug Cake (Vegan)

This Pumpkin Mug Cake (Vegan) is incredibly delicious and total cozy vibes! It’s vegan and made with very easy pantry ingredients in under 5 minutes start to finish. It has an incredible pumpkin spice flavour that’s so addictive!
by: Jessica in the Kitchen
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings 1 serving
Course Dessert
Cuisine American, Universal
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

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
by Jessica

leave a comment

Recipe Rating




21 comments

  1. Pat says:

    I’m not seeing the measurements for the ingredients. Is it just my browser or are they missing.

  2. Jess says:

    What is on the top?

    • Hi Jess,

      It’s vegan cream cheese frosting! That recipe comes out on Wednesday! 🙂 It tastes amazing with and without it – I hope you enjoy so much!

  3. Valerie L says:

    5 stars
    Tried this recipe today, super easy and delicious! The pumpkin flavor really shines in this perfect yummy mug cake. I used almond milk this time. Will definitely make it again for friends and family!

  4. Livia says:

    5 stars
    Oh wow Jessica, this mug cake looks absolutely to die for!! As a fellow mug cake lover, i so appreciate these tips!! I also love the mug, I have the same one 🙂 can’t wait to make this to get all in the pumpkin season mood!

  5. Martha says:

    Hi Jessica,

    I’m such a fan of your tahini mug cake and will definitely try this one out too! Quick question: I’m on an oil-free diet for health reasons. Will this still come out okay omitting the oil, or could something else somewhat fatty or liquidy (like tahini or applesauce) be added to make it work without sacrificing too much in flavor and texture?

    Thanks for sharing great recipes and tips!

    • Hi Martha,

      Aww thank you so much!! You should be able to make it without oil, I’m thinking maybe add a 1/2 tablespoon milk instead and do 70 to 80 seconds so it doesn’t dry out!! I hope that helps so much!

    • Kar says:

      Let us know how it works out for you, Martha!

  6. Ashley says:

    5 stars
    Jessica, this was delicious! I used soy milk and added chocolate chips for my extra sweet tooth 🙂
    Thanks for sharing this recipe!

    • Gavin | Jessica in the Kitchen says:

      So happy that you enjoyed the mug cake Ashley! Thank you for leaving such an amazing comment!

  7. Kar says:

    Hey Jessica,

    Weird question: do you know how many oz your mug is? I know it doesn’t really matter, but I love the rise to width ratio you’ve got going on in the picture.

    • Gavin | Jessica in the Kitchen says:

      Hi Kar thanks so much for reading. The mug is roughly about 12Oz or 355ml.

  8. Lydia says:

    5 stars
    I’ve made this mug cake twice this week and I might just keep making it until the entire can of pumpkin I opened is gone! The recipe is really easy and all the tips for the mug cakes in the recipe were really helpful. Definitely recommend!

    • Gavin | Jessica in the Kitchen says:

      So happy that you enjoyed it, Lydia! Thank you for the recommendation!

  9. Mina says:

    5 stars
    I thought I gave up on on vegan mug cakes, none were turning out well. So glad I had some leftover pumpkin and tried this mug cake. It’s SO SO GOOD! I can’t wait to try the other mug cakes!

    • Gavin | Jessica in the Kitchen says:

      Awesome we love to hear it! Thank you so much, Mina!

  10. Nicki says:

    5 stars
    This was soooo good! I made it with almond milk, coconut sugar and gluten-free flour. I added a little extra pumpkin and cut the pumpkin spice back slightly. It was so moist and delicious! Topped it with coconut whipped cream and will be making again!! Thank you!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Nicki! Thank you so much for reading and leaving such a nice comment!

Send this to a friend