5-Minute Vegan Pumpkin Mug Cake with Maple Cinnamon Glaze
A tender vegan pumpkin mug cake warmed with cinnamon and nutmeg, cooked in the microwave in about 90 seconds and topped with a quick maple cinnamon glaze.
- Prep
- 3 min
- Cook
- 2 min
- Rest
- 2 min
- Serves
- 1
5-Minute Vegan Pumpkin Mug Cake with Maple Cinnamon Glaze is a vegan dessert recipe made with coconut oil, pumpkin puree (not pumpkin pie filling), oat milk. It takes 5 minutes of hands-on time, plus 2 minutes resting, serves 1, and each serving has 479 calories, 4 g of protein and 3 g of fiber.
Pumpkin puree does the job eggs normally would here, adding moisture and structure so the cake comes out soft instead of rubbery. Coconut sugar adds a light caramel note that suits the warm spices. Take it out while the center still looks slightly damp, because the cake keeps cooking from its own heat. Let it cool for a couple of minutes before glazing so the maple icing sets on top and doesn't soak in.
Ingredients
Cake
- 1 tbsp14 gcoconut oil, melted
- 3 tbsp46 gpumpkin puree (not pumpkin pie filling)
- 2 tbsp31 goat milk, room temperature
- 2 tbsp24 gcoconut sugar
- ¼ tsp1.1 gvanilla extract
- 4 tbsp31 gall-purpose flour, spooned and leveled
- ½ tsp2.3 gbaking powder
- ½ tsp1.3 gground cinnamon
- ⅛ tsp0.2 gground ginger
- 1 pinch0.2 gground nutmeg
- 1 pinch0.4 gfine salt
Glaze
- 3 tbsp23 gpowdered sugar
- 1½ tsp10 gpure maple syrup
- 1 pinch0.3 gground cinnamon
- ½ tsp2.6 goat milk, as needed to thin (optional)
- 1 tbsp6.2 gchopped pecans, for topping (optional)
Kit: microwave, microwave-safe mug (12 oz or larger), small bowl, fork
Tips
- Use room-temperature oat milk. Cold milk can make the melted coconut oil firm up into small lumps.
- Microwaves vary a lot. The first time you make this, check the cake at 60 seconds so you learn how your microwave behaves.
- An overcooked mug cake turns spongy and dry, so stop while the middle still looks a little damp.
- Spoon the flour into the measuring spoon and level it off. Packed flour makes the cake dense.
Swap ideas
- Brown sugar or light brown sugar instead of coconut sugar
- Gives a slightly moister cake with a stronger molasses flavor. Use the same amount.
- 3/4 tsp pumpkin pie spice instead of the cinnamon, ginger and nutmeg
- Saves measuring and adds a hint of clove. The flavor is about the same.
- Neutral oil instead of coconut oil
- Stays liquid, so you don't need room-temperature milk, and the cake tastes cleaner with no coconut flavor.
- 1:1 gluten-free flour blend instead of all-purpose flour
- Makes the cake gluten-free. It will be a bit more crumbly, so check it at 60 seconds.
The numbers
Nutrition per serving
479kcal per serving
Everything else · 1 serving per recipe
- Saturated fat
- 11.5 g 57%
- Sugars
- 51.5 g
- Sodium
- 791 mg 34%
- Potassium
- 474 mg 10%
- Calcium
- 336 mg 26%
- Iron
- 2.6 mg 14%
- Vitamin C
- 2 mg 2%
- Vitamin B12
- 0.05 µg 2%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Oil, coconut, Pumpkin, canned, without salt, Oatly Original Oatmilk (Nutrition Facts per 1 cup / 240 ml: 120 kcal, 5 g fat, 0.5 g sat fat, 100 mg sodium, 16 g carbs, 2 g fiber, 7 g sugars, 3 g protein, 350 mg calcium, 0.3 mg iron, 390 mg potassium, 0.4 mcg B12). Converted to per 100 g assuming ~244 g per cup (density ≈ 1.02 g/mL); vitamin C not listed, treated as 0., COCONUT SUGAR (The Kroger Co., Branded; ingredients: organic coconut sugar), Vanilla extract, Wheat flour, white, all-purpose, enriched, bleached, Leavening agents, baking powder, double-acting, sodium aluminum sulfate, Spices, cinnamon, ground, Spices, ginger, ground, Spices, nutmeg, ground, Salt, table, Sugars, powdered, Syrups, maple
Method
Pick a microwave-safe mug that holds at least 12 oz (350 ml) so the batter has room to rise. Add the melted coconut oil, pumpkin puree, room-temperature oat milk, coconut sugar and vanilla, then stir with a fork until smooth.
Add the flour, baking powder, cinnamon, ginger, nutmeg and salt to the mug. Stir until no dry flour is left, scraping the bottom and sides, but stop once the batter is smooth. Overmixing makes it tough.
Microwave on high for 70 seconds, then check it. The cake is done when it has risen, the top looks set and springs back when pressed lightly, and a toothpick comes out with a few moist crumbs. If the center is still wet and shiny, cook it in 10-second bursts. In a 1000-watt microwave it usually takes 75 to 90 seconds total.
Let the cake rest in the mug for 2 minutes. It will finish cooking and firm up as it cools. Be careful, because the mug will be hot.
While the cake rests, stir together the powdered sugar, maple syrup and a pinch of cinnamon in a small bowl. It should be thick but pourable. If it's too stiff, add oat milk a few drops at a time.
Spoon the glaze over the warm cake, scatter chopped pecans on top if you like, and eat right away.
Storage: Best eaten fresh, within about 10 minutes of cooking. Once it cools, the texture firms up and turns dense. You can mix the dry ingredients ahead of time and keep them in a sealed jar for up to 1 month.
Questions
- How much protein is in 5-minute vegan pumpkin mug cake with maple cinnamon glaze?
- Each of the 1 serving has 4 g of protein, 3 g of fiber and 479 calories, calculated from USDA FoodData Central values for every ingredient.
- Is 5-minute vegan pumpkin mug cake with maple cinnamon glaze vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does 5-minute vegan pumpkin mug cake with maple cinnamon glaze take to make?
- 3 minutes of prep and 2 minutes of cooking, so 5 minutes of hands-on time, plus 2 minutes of unattended resting.
- Can you make 5-minute vegan pumpkin mug cake with maple cinnamon glaze ahead?
- Best eaten fresh, within about 10 minutes of cooking. Once it cools, the texture firms up and turns dense. You can mix the dry ingredients ahead of time and keep them in a sealed jar for up to 1 month.
- What can I substitute in 5-minute vegan pumpkin mug cake with maple cinnamon glaze?
- Brown sugar or light brown sugar instead of coconut sugar — gives a slightly moister cake with a stronger molasses flavor. use the same amount.. 3/4 tsp pumpkin pie spice instead of the cinnamon, ginger and nutmeg — saves measuring and adds a hint of clove. the flavor is about the same.. Neutral oil instead of coconut oil — stays liquid, so you don't need room-temperature milk, and the cake tastes cleaner with no coconut flavor.. 1:1 gluten-free flour blend instead of all-purpose flour — makes the cake gluten-free. it will be a bit more crumbly, so check it at 60 seconds..
- Does 5-minute vegan pumpkin mug cake with maple cinnamon glaze contain gluten or tree nuts?
- Yes — the ingredient list includes gluten and tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 4, 2026 ·American