Pumpkin Mug Cake (Soft, Moist, Ready in 2 Minutes)

⏱ Time

• Prep: 2 minutes

• Cook: 1 minute

• Total: 3 minutes

🍽 Servings

• 1 mug cake

🛒 Ingredients

• 4 tbsp pumpkin puree (100% pure, not pie filling)

• 2 tbsp all-purpose flour (or oat flour/whole wheat flour)

• 1½ tbsp brown sugar, honey, maple syrup, or sweetener of choice

• ¼ tsp baking powder

• ¼ tsp pumpkin spice (or ⅛ tsp cinnamon + pinch nutmeg)

• Pinch of salt

• 2 tbsp milk (dairy or plant-based)

• ½ tsp vanilla extract

• 1 tsp oil or melted butter (optional but improves moisture)

👩‍🍳 Instructions

1. In a microwave-safe mug (10–12 oz), add pumpkin puree and milk. Stir well.

2. Add sweetener, vanilla, and oil/butter. Mix until smooth.

3. Sprinkle in flour, baking powder, salt, and spices. Stir until no lumps remain.

4. Microwave on high for 60–75 seconds.

   • Check at 60 seconds. If center looks wet, microwave 10–15 seconds more.

5. Let rest 1 minute — cake will continue to set.

6. Top as desired and enjoy warm!

🌟 Texture & Flavor Notes

• Moist, fluffy, lightly spiced cake

• Not overly sweet — perfect for dessert or snack

🔁 Variations

• Chocolate Chip: Add 1 tbsp chocolate chips

• Protein Boost: Replace flour with 2 tbsp protein powder + 1 tbsp oat flour

• Keto/Low Carb: Use almond flour + erythritol

• Vegan: Use plant milk + maple syrup

❓Q & A

Q: Can I bake instead of microwave?
Yes — bake in oven-safe ramekin at 180°C (350°F) for 12–15 minutes.

Q: Why is my cake rubbery?
Overcooking. Microwave in short bursts and stop when just set.

Q: Can I use pumpkin pie filling?
Not recommended — it contains sugar and spices which affect texture.

Q: Can I store it?
Best eaten fresh, but can be refrigerated up to 24 hours and reheated.

🧾 Nutrition (Approx, without toppings)

• Calories: ~140

• Protein: 4g

• Carbs: 20g

• Fat: 3g

✅ WW Points (Approx)

Per mug cake:

• 6 SmartPoints (using regular flour + sugar)

• 3–4 SmartPoints (using zero-cal sweetener + almond milk)