overhead image of a yellow mug with a baked pumpkin cake and a spoon digging in

Microwave Pumpkin Mug Cake

  • Author: Lindsay Grimes Freedman
  • Prep Time: 5 min
  • Cook Time: 1 min
  • Total Time: 6 min
  • Yield: 2 1x
  • Category: dessert
  • Method: microwave
  • Cuisine: pumpkin
  • Diet: Gluten Free


When you want a quick and easy pumpkin dessert with minimal cleanup, this gluten free microwave pumpkin mug cake is the perfect treat!



  • 1/4 cup pumpkin purée
  • 2 tablespoons salted butter, melted
  • 2 tablespoons agave nectar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup blanched almond flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • whipped cream and/or ice cream for topping


  1. Place the butter in a medium bowl and melt it in the microwave for 30 seconds. 
  2. Add the pumpkin purée, agave nectar, egg, and vanilla to the bowl. 
  3. Whisk to combine. 
  4. Add the almond flour, pumpkin pie spice, and baking powder to the bowl.
  5. Whisk until combined. 
  6. Divide the batter between two mugs. You could put it all in one bigger mug and cook it for a little bit longer, but for smaller portions, divide between two mugs.
  7. One at a time, place a mug into the microwave and cook for 1 minute. 

  8. Top each mug with whipped cream or ice cream (or both) and an extra sprinkle of pumpkin pie spice and enjoy!


  • Serving Size: 1 mug
  • Calories: 243
  • Sugar: 17.5g
  • Sodium: 119mg
  • Fat: 16.2g
  • Saturated Fat: 8.3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 22.2g
  • Fiber: 1.7g
  • Protein: 4.3g
  • Cholesterol: 112mg

Keywords: pumpkin mug cake, gluten free pumpkin mug cake, microwave pumpkin mug cake, gluten free microwave pumpkin mug cake