Pumpkin Mug Cake

The beauty of having a microwave is that you can make cake appear in almost an instant.  *It’s Magic*


Some will argue that microwaves are unhealthy, but I find them quite convenient and love using mine from time to time.  Whether they are harmful or not, I see no reason not to use one when you want/need something quickly cooked or re-heated – I mean, #momlife is a thing and time is a luxury!  Same goes for many of you who aren’t parents too 😉


Even if you have all the time in the world, this Pumpkin Mug Cake is something to be enjoyed.  In fact, you don’t even have to make it in the microwave.  It could be baked or perhaps even cooked on a frying pan like a pancake.  But if you are trying out those cooking techniques, you’re on your own because the instructions for this recipe are simple, quick and all about that microwave!


This Pumpkin Mug Cake is gluten, grain, dairy and refined sugar free!  It makes for a great breakfast or snack and the topping options are endless.


Pumpkin Mug Cake



  1. In a large mug or small bowl (microwave safe), mix all dry ingredients.
  2. Add in all wet ingredients and mix well.
  3. Place in microwave and cook for 2 minutes on high power.  (Cooking time may vary depending on microwave and mug shape.)
  4. Remove from microwave, cool and then serve with desired toppings.


And yes, sometimes they’re a little lop-sided 😉


When I make mug cakes, I usually leave them in the dish I cook them in, rather than transfer to a plate.  Plating them is purely for aesthetics, definitely not as convenient.


This Pumpkin Mug Cake is topped with organic plain yogurt, pumpkin seeds and cinnamon.  Nut butter, cream cheese or kefir are tasty options as well.




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