This 3-minute vegan pumpkin mug cake is the perfect single-serving fall dessert when you’re craving something warm and sweet in a hurry. It’s soft, indulgent and packed with pumpkin flavour.
Everything is mixed right in the mug before going into the microwave for just 1–2 minutes, so there’s hardly any washing up. Top it with vegan whipped cream, vanilla ice cream or a sprinkle of cinnamon and dig in while it’s still warm.
Best of all, you don’t need a cake mix or any unusual ingredients. It’s an easy little pumpkin dessert you can make whenever the craving hits.
This vegan pumpkin mug cake is so easy and delicious to make!
If you are new to the world of mug cakes, it is basically putting ingredients in a mug, putting that mug in the microwave for 1-2 minutes, and then waiting while it cools down before you dig in!
This pumpkin spice mug cake has all of the flavors of fall and is so warm and inviting to eat!
This is truly one of the best Vegan Fall Recipes and you have to try it! also don’t forget to check out my Vegan Pumpkin Cheesecake recipe too!
Why You’ll Love This Vegan Pumpkin Mug Cake
- Ready in just 3 minutes. Mix everything directly in your mug and microwave for 1–2 minutes for an almost instant fall dessert.
- Made with real pumpkin. Pumpkin puree and pumpkin pie spice give the cake plenty of warm pumpkin flavour.
- One serving. It’s perfect when you want cake without making an entire batch.
- No cake mix needed. Everything is made from simple ingredients you probably already have in your kitchen.
- Easy to customise. Add chocolate chips or chopped nuts, or top it with vegan whipped cream, vanilla ice cream or vegan caramel sauce.
Pumpkin Puree and Pumpkin Spice
This vegan pumpkin mug cake gets its fall flavour from both pumpkin puree and pumpkin pie spice. Be sure to use plain pumpkin puree rather than pumpkin pie filling, which already contains added sugar and spices.
If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, ginger and cloves instead.
How to Make a Vegan Pumpkin Mug Cake
Start with a small to medium microwave-safe mug. If you’re using a very large mug, you may want to double the recipe.
Add the flour, sugar, baking powder, salt and pumpkin pie spice to the mug and whisk until combined.
Next, add the pumpkin puree, oil and non-dairy milk. Stir everything together really well, making sure to scrape right down to the bottom of the mug so there are no pockets of dry flour hiding underneath.
Microwave for 60 seconds, then check the cake. If the top still looks wet or undercooked, continue microwaving in 15–30 second increments until the top is set and the centre has a soft, cakey texture.
Every microwave is different, so yours may need closer to 60 seconds or as long as 2 minutes. Don’t rely on the cooking time alone. The cake should look set rather than wet or gooey in the centre.
Let it cool slightly before adding vegan whipped cream, vanilla ice cream or your favourite topping.
Variations For The Pumpkin Mug Cake
Once you make this vegan pumpkin mug cake one time, you are going to want to make it again because it is just that tasty!
If you have company coming over or you just want to make it for the whole family, you can customize each pumpkin mug cake with one of these many variations below!
- Stir in chocolate chips for a pumpkin chocolate mug cake
- Top with a shake of powdered sugar
- Top with a drizzle of Vegan Caramel Sauce
- Add chopped nuts to the batter before cooking
- Add in dried fruit to the batter
There are so many ways that you can adjust this pumpkin spice mug cake to your tastes! I know you are going to love it as much as I do!
Storing The Vegan Pumpkin Mug Cake
I know, this recipe only makes one serving, but the piece of cake you get in a mug can actually be quite large. It is so easy to store this vegan mug cake to eat another day!
Simply scoop the cake out of the mug and store it in an airtight container for the future.
Then, you guessed it, reheat it in the microwave!
If you love this recipe, you may like my Fudgy Vegan Pumpkin Brownies!
Top Tips for the Best Vegan Pumpkin Mug Cake
- Use the right size mug. A small to medium microwave-safe mug works best. Make sure there’s enough room at the top for the cake to rise without overflowing.
- Mix right to the bottom. Scrape your spoon or whisk around the bottom of the mug to make sure there are no hidden pockets of dry flour.
- Watch the cake, not just the clock. Microwave for 60 seconds first, then continue in short increments if needed. The top should look set and the centre should be soft and cakey, not wet or gooey. Microwave strengths vary, so the exact cooking time will be different for everyone.
3-Minute Vegan Pumpkin Mug Cake
This vegan pumpkin mug cake is perfect for fall and pretty healthy too! It combines both pumpkin spice blend and pumpkin puree and is baked to perfection. There are so many variations you can customize it to your own tastes, but I love a dollop of vegan whipped cream or vanilla ice cream!
Ingredients
- 1/4 cup + 1/8 cup flour
- 1/4 cup + 1/8 cup non-dairy milk
- 2 TBS oil
- 1 tsp baking powder
- 1/4 tsp salt
- 2 TBS sugar
- 1 tsp pumpkin pie spice
- 2 TBS pumpkin puree
Instructions
- In the bottom of your mug, combine the dry ingredients which are the flour, sugar, baking powder, salt, and pumpkin pie spice. Whisk to combine.
- Then add your wet ingredients on top. Your wet ingredients are your pumpkin puree, oil, and non-dairy milk.
- Mix very well to combine into a batter. You want to make sure to scoop up all of the flour that is on the bottom of the cup or else you will be left with uncooked flour after you microwave this cake.
- Microwave for 1 minute and then check to see if the top is cooked. Then microwave for 30-60 seconds more or until cooked and the top is spongey like a real cake. PLEASE NOTE: all microwaves are different. You will have to cook this vegan pumpkin mug cake for at least a minute, but you may have to cook it longer if your microwave is on the weaker side. Don't be afraid to keep cooking, but just do it in 30 second increments.
- Let cool a little bit and then enjoy with your favorite toppings!
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 306Total Fat 29gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 25gCholesterol 2mgSodium 1086mgCarbohydrates 43gFiber 2gSugar 28gProtein 3g
Frequently Asked Questions
Why is my pumpkin mug cake gooey in the middle?
If the centre is still wet or gooey, it needs a little longer in the microwave. Continue cooking in 15–30 second increments until the top is set and the centre is soft and cakey. Microwave power varies considerably, so cooking time may be anywhere from around 60 seconds to 2 minutes. The finished cake should not be raw or fudgy in the centre.
Can I make a pumpkin mug cake without pumpkin pie spice?
Yes! If you don’t have pumpkin pie spice, use a combination of cinnamon, nutmeg, ginger and cloves instead. You can also simply use cinnamon if that’s all you have.
What size mug should I use?
A small to medium microwave-safe mug works best. Choose one with enough room at the top for the cake to rise as it cooks. If you have a particularity large mug then just double the ingredients.
This vegan pumpkin mug cake is perfect when you’re craving something warm, sweet and full of fall flavour without baking an entire cake. In just a few minutes, you’ll have a soft, cakey pumpkin dessert ready for your favourite toppings.
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Is it supposed to be somewhat fudgy and uncooked in the middle?
Not too uncooked. If it is uncooked, pop it in the microwave at 30 second intervals! This will help finish it nicely. Every microwave is different so it is hard to know how long!
I mean in your picture, the one with the fork, the part of the cake left in the mug looks more dense and fudge-like than light and fluffy and cake-like. Is that how it’s supposed to be?
I think it is just a bad photo on my part. The whole thing was very cakey. I think what it is is that piece was wet with the vegan whipped cream that melted literally within 3 seconds of putting it on the hot cake so it made it wet/soggy that it is! Thanks!