Pumpkin Spice Cake in a Mug + Allergy Friendly Variations

Gluten Free

I hope that there is someone like me out there. Everytime I go on a longer vacation I go on this insanely weird cleaning kick. I don’t want to return to a dirty house, so I clean it before hand. I don’t know why I do it–it just adds lot’s of extra stress and I’m more exhausted before vacation. But I do. Because I’m weird.

pumpkin cake in a mug

Of course, after a day of cleaning I want to eat. And with only a week left before I trade in pumpkin for peppermint every night brings some sort of pumpkin goodie.

pumpkin cake in a mug

This easy and simple pumpkin spice cake in a mug tastes incredibly delicious. It’s the perfect dessert for a cool fall night and makes just enough that you won’t overindulge.

Pumpkin Spice Cake in a Mug + Allergy Friendly Variations


  • 3 tbsp brown sugar or coconut sugar
  • 1/4 cup + 1 tbsp gluten free baking mix, unbleached all purpose flour, almond flour or whole wheat flour
  • 1 tbsp vegetable oil, melted coconut oil or greek yogurt
  • 2 tbsp pumpkin
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 tbsp buttermilk or non dairy milk substitute
  • 1/4 tsp baking powder
  • Pinch of salt
  • For the Frosting:
  • 1 tbsp powdered sugar
  • Drops of water or milk
  • Optional toppings: In place of the frosting, you can place a scoop of ice cream or whipped cream on top of the cake.


  1. Lightly grease a mug. In the mug mix together all the cake ingredients.
  2. Microwave on high for 1 minute 15 seconds. Check for doneness, continue to cook at 15 second intervals until cake springs back when lightly pressed.
  3. Mix together the frosting ingredients, pour on top the warm cake. Serve while warm.

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