I baked this Vegan Pumpkin Mug Cake for my neighbor’s book club last week. The pumpkin gave it cozy fall spice, and my mom liked it.
Quick Vegan Pumpkin Mug Cake
This mug cake features pumpkin puree combined with warm spices like cinnamon and nutmeg, creating a delightful, spiced flavor profile. It cooks quickly in the microwave and serves one, making it a great option for individual servings.
Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons pumpkin puree
- 2 tablespoons almond milk or any non-dairy milk
- 2 tablespoons maple syrup or agave nectar
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- Optional toppings: vegan whipped cream, chopped nuts, or chocolate chips
Instructions
- Mix Dry Ingredients: In a microwave-safe mug, combine the flour, baking powder, cinnamon, nutmeg, and salt. Stir until well mixed.
- Add Wet Ingredients: Add the pumpkin puree, almond milk, and maple syrup to the dry ingredients. Mix well until you have a smooth batter.
- Microwave: Place the mug in the microwave and cook on high for 1-1.5 minutes. Check for doneness by inserting a toothpick; it should come out clean.
- Cool and Serve: Let the mug cake cool for a minute before enjoying. Top with optional vegan whipped cream, chopped nuts, or chocolate chips if desired.
Cook and Prep Times
- Prep Time: 5 minutes
- Cook Time: 1-1.5 minutes
- Total Time: 6-7 minutes
Nutrition Information
- Servings: 1 mug cake
- Calories: 200kcal
- Fat: 4g
- Protein: 3g
- Carbohydrates: 36g
I serve the mug warm right after it finishes cooking. The stay cozy, and I let it cool a minute before eating.
