Creamy Vegan Pumpkin Pie Mug Cake
This single serve vegan pumpkin pie mug cake is the perfect fall dessert to make when you’re craving something sweet. It’s creamy, sweet, and delicious!
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Vegan Pumpkin Pie Mug Cake
Pumpkin season is in full swing, which means it’s time to bring out all of the yummy fall recipes! This vegan pumpkin pie mug cake is the first of many pumpkin recipes I will be making this year. Fall is by far my favorite season, and I absolutely love making pumpkin treats.
This mug cake is a single serving recipe that requires little prep time and only takes 75 seconds to cook in the microwave. I sprinkled some vegan dark chocolate chips on top of the mug cake before cooking it in the microwave to add additional sweetness. The chocolate chips melted and it was the perfect topping for this warm and gooey pumpkin mug cake.
You can also add vegan whip cream on top or additional toppings. I love adding vegan whip cream to all things pumpkin-pumpkin pie, pumpkin bars, pumpkin brownies, you name it.
Ingredients
- Rolled or Quick Oats: Both rolled and quick oats are affordable ingredients and serve as the perfect base for this mug cake recipe. Blend rolled or quick oats in a blender to make oat flour.
- Pumpkin Pie Spice: Next, you need 1/2 tsp of pumpkin pie spice. Pumpkin pie spice is my go-to spice to use whenever I’m making a pumpkin recipe.
- Canned Pumpkin: You also need 3 tbsp of canned pumpkin. Canned pumpkin isn’t sweet on its own, but it does have a strong pumpkin flavor. It also helps make the mug cake gooey and gives it the perfect consistency.
- Unsweetened Applesauce: Applesauce is an ingredient I love using in my recipes. It’s a natural sweetener and adds the perfect amount of sweetness to any recipe. It also helps with the consistency of the mug cake.
- Nut Milk (I used unsweetened vanilla almond milk): For the liquid, I used unsweetened vanilla almond milk, but any nut milk will work.
- Maple Syrup: To sweeten the mug cake, I added 1 tsp of maple syrup. Maple syrup is incredibly sweet, so you just need a little bit to make the mug cake super sweet.
- Vegan Dark Chocolate Chips: Lastly, you need 1/2 tbsp of vegan dark chocolate chips. I sprinkled them on top of the mug cake before cooking it in the microwave, but you could also fold some chocolate chips into your pumpkin batter. Add as many chocolate chips as you’d like!
Vegan Pumpkin Pie Mug Cake
Ingredients
- 1/2 cup rolled or quick oats
- 1/2 tsp pumpkin pie spice
- 3 tbsp canned pumpkin
- 3 tbsp unsweetened applesauce
- 1/4 cup + 2 tbsp nut milk (I used unsweetened vanilla almond milk)
- 1 tsp maple syrup
- 1/2 tbsp vegan dark chocolate chips
Instructions
- Blend your rolled or quick oats, pumpkin pie spice, canned pumpkin, unsweetened applesauce, nut milk and pure maple syrup in a blender or NutriBullet to form a thick and creamy consistency.
- Pour your pumpkin batter in a microwave safe baking dish
- Sprinkle your dark chocolate chips on top
- Cook your mug cake in the microwave for 75 seconds
- Let cool and enjoy!
Notes
Fall is one of my favorite seasons for baking. It’s always so much fun each year creating new pumpkin, apple, and maple-flavored recipes. This pumpkin pie mug cake is the first of many fall-themed recipes to kick off this new season.
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