Pumpkin Mug Cake (Gluten Free)
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.
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 fix with one of these single-serve cakes:
Other Pumpkin Recipes
- 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!)
- 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
- In a small bowl, whisk together pumpkin, brown sugar, sour cream, and egg yolk.
- In a separate bowl, combine almond flour, oat flour, baking powder, and cinnamon.
- Combine wet and dry ingredients, and add chocolate chips. Pour batter into a microwave-safe mug.
- 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.
- To make cream cheese frosting, combine softened cream cheese with powdered sugar. Drizzle on top of warm cake.