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Pumpkin Mug Cake (Gluten Free, 90 Seconds)

This gluten-free pumpkin mug cake takes 90 seconds in the microwave. White chocolate chips throughout the batter, cream cheese frosting on top. One mug, one fork.
Prep Time3 minutes
Cook Time1 minute
Total Time4 minutes
Course: Dessert
Cuisine: American
Servings: 1
Calories: 506kcal
Author: Bailey Campbell

Ingredients

  • 1 tbsp butter
  • 2 tbsp brown sugar
  • 3 tbsp gluten-free all purpose flour
  • 2 tbsp pumpkin puree
  • ½ tsp pumpkin spice
  • ¼ tsp baking soda
  • 1 egg
  • ½ tsp vanilla extract
  • 2 tbsp white chocolate chips
  • Cream cheese frosting optional

Instructions

  • In a mug, melt the butter. Then add all remaining ingredients and mix well with a fork.
  • Top with a few extra white chocolate chips and microwave for 60-90 seconds. Start with 60 and do an additional 15 seconds at a time. The cook time will depend on your microwave wattage. Let it sit for 2 minutes.
  • Remove from mug and top with cream cheese frosting, whipped cream, or ice cream and a sprinkle of pumpkin pie spice.

Notes

Cream Cheese Frosting - Mix 1/4 cup plain Greek yogurt, 2 tbsp softened cream cheese, and 1 tbsp powdered sugar until smooth.

Nutrition

Serving: 1mug cake | Calories: 506kcal | Carbohydrates: 60g | Protein: 10g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 200mg | Sodium: 462mg | Potassium: 253mg | Fiber: 3g | Sugar: 43g | Vitamin A: 5268IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 2mg