This easy vegan pumpkin mug cake is the perfect single-serve dessert for fall. Soft, warmly spiced, and made with pumpkin puree, 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 spice chai latte!
A Quick Look: Vegan Pumpkin Mug Cake
- 💕 Best For: A quick single-serving dessert
- 📝 Recipe: Vegan Pumpkin Mug Cake
- 🕒 Total Time: About 5 minutes
- 🌱 Dietary Info: Vegan, dairy-free; oil-free option
- 🎃 Made With: Real pumpkin puree and pumpkin spice
- ✨ Texture: Soft, moist, and fluffy
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I stock up on pumpkin puree in the fall because I use it in so many things, and this is one of my favorite quick sweet treats when I don't want to make a whole batch of muffins or cake.
It’s also perfect for when you open a can of pumpkin and have just a little bit of leftover pumpkin to use up.
Everything mixes right in the mug, and after about 90 seconds in the microwave, you have a warm pumpkin cake for one that's especially good with a little powdered sugar, chopped walnuts, or vegan cream cheese frosting.
Why This Recipe Works
- Pumpkin keeps it soft and moist. Pumpkin puree adds moisture and pumpkin flavor without making the cake heavy.
- The spices shine. Pumpkin pie spice gives it lots of warm fall flavor.
- It’s easy to adjust. Use your favorite milk, swap the oil for applesauce, or add a little more maple syrup if you like your mug cake sweeter.
- It makes one serving. You get a warm pumpkin dessert without making a whole cake or batch of muffins.
Ingredients & Substitutions
Here’s what you’ll need to make this vegan mug cake recipe:
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
- Flour: All-purpose flour works best here; measure lightly so the cake doesn’t turn dry.
- Sweeteners: I use both brown sugar and maple syrup. Cane or coconut sugar work too.
- Oil + plant milk: Use your favorite neutral oil and non-dairy milk. For oil-free, swap the oil for applesauce.
See the recipe card for exact ingredients and quantities.
Homemade Pumpkin Spice Mix
Store-bought pumpkin pie spice works fine, but if you want to make your own, this is the blend I use.
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 Vegan Pumpkin Mug Cake
Find the full printable recipe with measurements below in the recipe card.
Mix the dry ingredients.
Add the flour, baking powder, sugar, pumpkin pie spice, and salt to a lightly oiled 8-ounce microwave-safe mug or ramekin and whisk together.
Add the 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.
Topping Ideas
I usually keep it simple, but a few toppings are especially good in this pumpkin spice mug cake:
- Powdered sugar for something quick and simple.
- Vegan cream cheese frosting if you want it more dessert-like.
- Chopped walnuts or pecans for a little crunch.
- Vegan chocolate chips while the cake is still warm, so they soften.
- Nut butter drizzled over the top.
Tested Tips
- Measure the flour lightly. Packing too much flour into the tablespoon can make the cake dry and dense.
- Mix all the way to the bottom. Stir just until combined, but scrape the bottom and edges of the mug so you don't end up with pockets of dry flour.
- Check your microwave. Mine is 1000 watts, and 90 seconds works well. If yours needs more time, add it in 10–20 second increments.
- Don't overcook it. The top should look just set while the center can still be slightly soft. It continues cooking as it rests.
- Pre-mix the dry ingredients: Keep a jar of the pre-mixed, pre-measured dry ingredients in the pantry. Just add the wet ingredients when you’re ready to make one.
Storage & Leftover Pumpkin Puree
- Best fresh: This mug cake is best eaten warm after its 5-minute rest.
- Refrigerate: If you do have leftovers, cover and refrigerate for up to 2–3 days.
- Leftover pumpkin puree: Freeze extra pumpkin puree in a small freezer-safe container or zip-top bag in an amount you’re likely to use at once.
Planning 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).
Vegan Pumpkin Mug Cake FAQs
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.
I use an 8-ounce ramekin. An 8-ounce microwave-safe mug works too, as long as there’s a little room at the top for the cake to rise. A wide mug works best so the cake cooks evenly. Avoid tall, narrow mugs; they can leave the center undercooked.
Yes. Replace the oil with the same amount of applesauce.
Yes. Freeze leftover pumpkin puree in a small freezer-safe container or zip-top bag in an amount you’re likely to use at once.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Vegan Pumpkin Mug Cake
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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 non-dairy milk, oat milk, almond, cashew, soy milk, etc.
- ½ teaspoon pure vanilla extract
Instructions
- Mix the dry ingredients: In a lightly greased 8-ounce microwave-safe ramekin or mug, whisk together the flour, baking powder, sugar, pumpkin spice, and salt.
- Add the wet ingredients: Add the pumpkin puree, maple syrup, oil, plant milk, and vanilla. Stir just until combined, scraping the bottom and sides so no dry flour remains.
- Microwave: Microwave for 90 seconds. If needed, add another 10–20 seconds. The top should look just set, even if the center is still slightly soft.
- Rest and serve: Let the mug cake rest for about 5 minutes, then add powdered sugar, vegan cream cheese frosting, mini vegan chocolate chips, or chopped walnuts.
Video
Notes
- Homemade Pumpkin Spice Mix: Mix 3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1 teaspoon allspice, and ½ teaspoon cloves. Store airtight in the pantry.
- Oil-Free: Swap oil with applesauce
- Microwave timing: Mine is 1000 watts, and 90 seconds works well. Adjust in 10–20 second increments if needed.
- Mug size: An 8-ounce ramekin or wide microwave-safe mug works best. Avoid tall, narrow mugs, which can leave the center undercooked.
- Don't overcook it. 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.
- Does it keep: This mug cake is best fresh, but you can cover and refrigerate leftovers for 2–3 days. Reheat briefly in the microwave before serving.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
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!
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!