Make a fall-appropriate pumpkin mug cake in the microwave in about 10 minutes. A lovely fall treat for one.

Why make this pumpkin mug cake? I’ve got 5 reasons:

• It takes about 10 minutes to make, start to finish
• It’s loaded with chocolate chips
• You’ll get your pumpkin fix without making a huge batch of something
• It’s gluten-free
• It’s delicious. I made several test batches and this one was the clear winner!

Also, this recipe makes a generous-sized mug cake. Definitely enough for one – and maybe big enough for two!

Cream Cheese Frosting

To make this cake even more over-the-top delicious, I topped it with cream cheese frosting.

This is totally optional.

See recipe, below.

How To Make Oat Flour

This recipe calls for a tablespoon of oat flour (ground oats).

To make, place 2 rounded tablespoons of old-fashioned oats into a blender or food processor, and pulse until it’s the consistency of flour.

Other Simple Mug Cake Recipes

Get your dessert fix with one of these single-serve cakes:

• Apple-cinnamon mug cake
• Microwaveable cornbread in a mug
• Top 5 “In a Mug” recipes of all time

Other Pumpkin Recipes

Here is some recipe inspiration for the pumpkin lover:

• Pumpkin spice dessert pizza
• Pumpkin compote (Brazilian Doce de Abobora)
• 3-Ingredient pumpkin oat clusters
• Pumpkin chocolate chip cookies with cream cheese frosting
• Moist pumpkin cookies with cream cheese frosting (A reader favorite!)

Continue to Content

Gluten-Free Pumpkin Mug Cake

Yield: 1 to 2 servings

Prep Time: 8 minutes

Cook Time: 1 minute 30 seconds

Total Time: 9 minutes 30 seconds

This cake took 1 minute 30 seconds to cook in my microwave. Check the cake at 1 minute, just to be safe! You don't want to overcook it if you have a high-powered microwave.

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Ingredients

• 3 tablespoons pumpkin puree
• 2 tablespoons brown sugar
• 1 tablespoon sour cream
• 1 egg yolk
• 4 tablespoons almond flour
• 1 tablespoon oat flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 2 tablespoons chocolate chips

For cream cheese frosting

• 2 tablespoons cream cheese
• 3 tablespoons powdered sugar

Instructions

1. In a small bowl, whisk together pumpkin, brown sugar, sour cream, and egg yolk.
2. In a separate bowl, combine almond flour, oat flour, baking powder, and cinnamon.
3. Combine wet and dry ingredients, and add chocolate chips. Pour batter into a microwave-safe mug.
4. Microwave on high for 1 minute 30 seconds - but check around the 1 minute mark. You want the middle of the cake to be just set.
5. To make cream cheese frosting, combine softened cream cheese with powdered sugar. Drizzle on top of warm cake.

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