Vegan Pumpkin Mug Cake (2025)

If you’re anything like me, you probably have a little leftover pumpkin puree from another recipe. It’s not enough to make a whole muffin recipe, but you feel bad about throwing it away.

Problem solved! Vegan pumpkin mug cake to the rescue! Who doesn’t love a good mug cake? What’s better than a single serving of cake that’s ready in 3 minutes?

All you need are a few pantry staples. Whisk them together in a mug, then pop it in the microwave, and you have a cake in no time!

No messy pans to wash, no mixing bowls, or mixers. All you have is one mug to clean when you’re done.

If you have a little extra pumpkin puree and don’t want it to go to waste, whip this simple plant-based dessert together! This healthy pumpkin mug cake will not disappoint and is the perfect portion control dessert, too!

If you have lots of pumpkin puree, try some of these vegan pumpkin recipes!

💗 Why You’ll Love This Recipe

• Pantry Ingredients
• Three-minute cooking time!
• Cake for one!
• No bowls or mixers to clean
• Easy clean-up
• Uses up that extra pumpkin puree
• Fluffy, sweet, and full of pumpkin flavor
• Great for kids to make!
• No cake mix!
• Dairy-free
• Egg-free
• Vegan and Whole Food Plant-Based

🥣 Ingredients and Notes

White Whole Wheat Flour: I use white whole wheat flour to increase the fiber and make it whole food plant-based. However, feel free to use all-purpose flour if you prefer.

Coconut Sugar: An unrefined sugar, this adds sweetness while not being as processed as white sugar. You can also use date sugar, or maple syrup.

Baking Powder and Salt: Essential to help the mug cake rise.

Pumpkin Pie Spice: With hints of cinnamon, nutmeg, and cloves, pumpkin pie spice gives this mug cake its warm, spiced flavor.

Pumpkin Puree: Use pumpkin puree, not pumpkin pie filling.

Non-Dairy Milk: Use unsweetened non-dairy milk of your choice. I opted for oat milk in this recipe, but almond milk, soy, or cashew will also work.

Vanilla Extract: Adds a hint of vanilla flavor and enhances the flavor of the pumpkin.

Topping: Top with coconut whipped cream, chocolate chips, or a sprinkle of pumpkin pie spice or cinnamon.

👩🏻‍🍳 How to Make Vegan Pumpkin Mug Cake

1. Mix all the dry ingredients in the mug (flour, sugar, baking powder, and pumpkin pie spice).
2. Add the wet ingredients (pumpkin puree, dairy-free milk, and vanilla). Stir to combine, ensuring you get the dry ingredients at the bottom of the mug. If the batter is a bit too dry, add a tablespoon of non-dairy milk.
3. Microwave for 2 minutes on high. Remove from microwave. Allow to cool (or not if you like a warm cake), and top with whipped coconut cream and a sprinkle of pumpkin pie spice.

📝 Expert Tips

• Use a large mug. This will give the cake batter enough room to rise.
• If you want a gluten-free version, substitute your favorite gluten-free flour.
• Use your favorite dairy-free milk in this recipe. I used oat milk since that was what I had on hand.
• Be sure to mix the dry and wet ingredients thoroughly but don’t overmix. You don’t want any chunks of dry flour or baking powder, but you also don’t want a dense cake.
• If you don’t have pumpkin pie spice you can use ½ teaspoon cinnamon, with a pinch of nutmeg, cloves, and ginger.

❓ Recipe FAQS

👩🏻‍🍳 Variations and Substitutions

Gluten-Free: Make this recipe gluten-free by substituting whole wheat flour with oat flour.

Chocolate Chips: Love chocolate? Mix in a teaspoon of mini chocolate chips! Just a little bit goes a long way!

Add Nuts: Give this cake a crunchy texture by adding a teaspoon of chopped pecans!

Keto Pumpkin Mug Cake: Use 2 tablespoons of almond flour, and 1 tablespoon of coconut flour. Instead of coconut sugar, use 2 tablespoons of swerve sugar.

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😋 More Vegan Pumpkin Desserts!