This easy vegan pumpkin mug cake is the perfect single-serve dessert for fall. Soft, warmly spiced, and made with real pumpkin, it’s naturally dairy-free and ready in just 5 minutes.
Looking for more fall treats? Try my Vegan Chocolate Mug Cake for Two, Vegan Chocolate Chip Banana Bread, or my cozy Pumpkin Chai Tea Latte!
Jump to:
- Why this recipe works
- The transformative energy of fall
- Mindful moments: The power of rituals
- The health boost
- Ingredients & substitutions
- How to make your own homemade pumpkin spice mix
- How to make a Vegan Pumpkin Mug Cake
- In the kitchen tips
- Storage & prep tips
- Three actionable takeaways for a moment of calm
- FAQ
- 📖 Recipe
- 💬 Comments
Are you ready for a fresh fall start?
Every year, when the days begin to shorten and the leaves turn, I find myself returning to my tried-and-true fall rituals.
I’ve already started pulling out cozy sweaters and warm running gear. The anticipation of fall has always signified a fresh start for me — a moment to refocus and renew routines.
Whether I’m lacing up my running shoes for a morning walk or creating a sweet fall treat like this 5-minute vegan pumpkin mug cake, autumn has always been one of my favorite times of the year.
Why this recipe works
- Real pumpkin puree: Rich flavor and fiber
- Pumpkin spice + cinnamon: Cozy flavor with anti-inflammatory benefits
- Quick to make: ready in under 5 minutes
- Naturally dairy-free
- Perfect single serve dessert: The just-right portion
The transformative energy of fall
As a holistic health coach, I’ve come to appreciate the cyclical nature of life. And fall, with its transformative energy, perhaps more than any other season, invites us to turn inward.
It’s a season of change, of gentle slowing down. A time to check in with ourselves and realign our habits, routines, and intentions. When we create small, meaningful rituals, they become acts of self-care that ripple into every part of our well-being.
Mindful moments: The power of rituals
Rituals give us a sense of calm, something we can hold onto in the chaos of daily life.
Even the simplest actions — like sipping a calming cup of Herbal Tea, a Matcha Latte, or even a Hibiscus Tea Strawberry Lemonade can become a form of meditation when done with intention.
It’s an opportunity to reconnect with yourself and reset your energy.
As someone who practices and teaches mindfulness through yoga and coaching, I believe these moments are just as beneficial for our emotional health as they are for our bodies.
These rituals are more than just seasonal comforts. They’re a part of a balanced, holistic lifestyle that honors presence, nourishment, and balance.
And this mug cake? It’s one of my favorite ways to lean into that.
The health boost
This easy pumpkin spice mug cake isn’t just a sweet treat — it’s a surprisingly nourishing one too.
- Pumpkin Puree: Rich in fiber, which helps satiate hunger and aids in digestive health. Plus, it has Vitamin A for eyesight and skin, and antioxidants for immune support.
- Cinnamon: Offers anti-inflammatory benefits.
- Nutmeg: Rich in B vitamins and brings a grounding, earthy warmth.
Ingredients & substitutions
Here’s what you’ll need to make this vegan pumpkin mug cake recipe:
- All-purpose flour
- Pumpkin puree – Use pure pumpkin puree , not pumpkin pie filling, which has added sugar and spices. Canned or homemade both work, as long as it’s unsweetened and unspiced.
- Sugar – Brown sugar, coconut sugar, or cane sugar all work
- Plant-based milk – Oat, almond, soy, or whatever you have
- Oil – Canola, coconut, or avocado oil, or sub applesauce for oil-free
- Spices – Pumpkin pie spice (homemade recipe below), cinnamon, and sea salt
- Baking powder and vanilla extract
How to make your own homemade pumpkin spice mix
Store-bought works fine, but if you want to control the flavor and avoid additives, homemade is the way to go. This is the blend I use all fall long — and it makes enough to keep in your pantry for later!
Homemade Pumpkin Spice Mix: Mix together 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground allspice, and ½ teaspoon ground cloves. Store in an airtight container in your pantry or spice cupboard for later.
How to make a Vegan Pumpkin Mug Cake
Find the full printable recipe with measurements below in the recipe card.
Whisk dry ingredients
In a lightly oiled mug or ramekin, add all-purpose flour, baking powder, sugar, pumpkin spice mix, and a pinch of salt. Whisk until combined.
Mix in wet ingredients
Add the pumpkin puree, maple syrup, oil, plant-based milk, and vanilla extract to the mug. Mix until smooth. Microwave for 90 seconds.
Add any optional toppings & serve
Before serving, let it sit for 5 minutes or so (it's worth the wait!), then top with any optional toppings: Powdered sugar, Vegan Cream Cheese Frosting, mini vegan chocolate chips, or chopped walnuts.
In the kitchen tips
- Pre-mix the dry ingredients: Keep a jar of the pre-mixed and pre-measured dry ingredients in the pantry. Just add the wet ingredients, and you’re set.
- Mix well, especially the bottom: Scrape the bottom of the mug to make sure no dry flour hides out. Undermixing is the #1 reason mug cakes turn out uneven.
- Cooking time: Microwaves vary in power. Mine is 1000 watts, which works great at 90 seconds. If yours is stronger or weaker, you might need to adjust by 10–20 seconds. The top should look just set, even if the center is slightly soft. It’ll finish cooking as it cools. Use a toothpick if you’re unsure.
- For a fluffier cake: Don’t pack your flour, and avoid overmixing once the wet and dry ingredients are combined. Stir until just smooth.
- Gluten-free option: A 1:1 gluten-free flour blend might work here, but I haven’t tested it yet. If you try it, let me know how it goes in the comments!
- Let it rest before eating: A quick 5-minute rest helps the texture settle and prevents burning your mouth. Mug cakes come out hot.
Storage & prep tips
- Best fresh. This mug cake is meant to be eaten warm, right after cooking.
- Refrigerator: If needed, you can refrigerate it for up to 24 hours. Reheat gently in the microwave for 20–30 seconds.
- Leftover pumpkin puree: Freeze in tablespoon portions using an ice cube tray. Use it for smoothies, oatmeal, or soups.
Three actionable takeaways for a moment of calm
- Create your own fall ritual: Whether it’s a morning walk, a 5-minute meditation, or lighting a candle while you make your mug cake, choose one grounding ritual — and make it a non-negotiable part of your day.
- Prepare for spontaneous indulgence: Keep a jar of pre-mixed dry ingredients for this pumpkin spice mug cake in your pantry. When you need a mindful pause (or something sweet), it’s just a stir and microwave away.
- Cook with the season: Fall is the perfect time to plan a few comforting meals or snacks each week. Think Black Bean Soup, Chickpea Noodle Soup, Lentil Vegetable Soup. For a treat, try my Vegan Carrot Cupcakes, or a quick pumpkin smoothie — just blend leftover pumpkin puree with frozen banana, almond milk, cinnamon, and nutmeg.
FAQ
You can bake it in an oven at 350°F for about 15–18 minutes or until a toothpick inserted into the center of the cake comes out mostly clean.
Use a microwave-safe mug that holds at least 10–12 ounces. A wide mug works best so the cake cooks evenly. Avoid tall, narrow mugs - they often leave the center undercooked.
Sure — just split it between two mugs or ramekins. If you microwave a double batch in one mug, it may not cook evenly.
Yes! This healthy pumpkin mug cake uses pumpkin for fiber and vitamin A, and is naturally dairy-free. You can use coconut sugar, oat milk, or applesauce to make it even more nourishing. It's a sweet treat that actually supports your wellness.
Coconut sugar has a lower glycemic index, meaning it's a better choice for managing blood sugar levels. However, because it's less sweet, you might want to adjust the amount used to match your sweetness preference.
For an extra treat, top your mug cake with a dusting of powdered sugar, a few vegan chocolate chips, or chopped walnuts. A spoonful of vegan cream cheese frosting or a scoop of dairy-free vanilla ice cream also makes it feel extra special.
Yes, portion into airtight containers, label it with the date and freeze it for up to 3 months.
Planning ahead for fall gatherings? Don’t miss my Vegan Pumpkin Pie with Pecan Graham Cracker Crust. It’s creamy, warmly spiced, and perfect for holiday tables (no eggs or dairy required).
I can’t wait for you to try this! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Vegan Pumpkin Mug Cake
Ingredients
- 4 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 1 tablespoon sugar, I use brown sugar, but you can use cane or coconut sugar
- ½ teaspoon pumpkin spice mix, homemade pumpkin spice mix recipe in Notes
- Pinch of sea salt
- 3 tablespoons pumpkin puree
- ½ tablespoon maple syrup, or 1 tablespoon if you prefer it sweeter
- 2 teaspoons oil, you can use canola oil, coconut oil, or avocado oil. See Notes for oil-free
- 2 tablespoons unsweetened plant-based milk, oat milk, almond milk, soy milk, etc.
- ½ teaspoon pure vanilla extract
Instructions
- Add Dry Ingredients: In a lightly oiled mug or ramekin, add all-purpose flour, baking powder, sugar, pumpkin spice mix, and a pinch of salt. Whisk with a fork until combined.
- Add Wet Ingredients: Add the pumpkin puree, maple syrup, oil, plant-based milk, and vanilla extract to the mug. Mix until smooth.
- Cook in Microwave: Microwave your mug for 90 seconds. If needed, add additional time in 10–20 second intervals until the cake texture is done to your liking, just make sure not to overcook. It might look slightly undercooked on top, but that's okay. As it cools down, it'll continue to cook.
- Let Sit & Add Optional Toppings: Before serving, let it sit for 5 minutes or so (it's worth the wait!), then top with any optional toppings: A sprinkle of powdered sugar, vegan cream cheese frosting, mini vegan chocolate chips, or chopped walnuts.
Video
Notes
- Homemade Pumpkin Spice Mix: Mix together 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground allspice, and ½ teaspoon ground cloves. Store in an airtight container in your pantry or spice cupboard for later.
- Oil-Free: Swap oil with applesauce
Angie says
We whipped this up, but had to skip the walnuts due to my kids' allergies. Still, it was fantastic! We totally loved it 😁
Julie Gaeta says
So happy to hear, Angie; I'm glad you loved it!
Julie Gaeta says
This is one of my favorite recipes to make when the weather cools down and I’m craving something pumpkiny. It’s quick and always hits the spot. So good!