If you’re searching for a quick yet irresistibly cozy treat, look no further than this Pumpkin Snickerdoodle Mug Cake. This delightful single-serving dessert beautifully captures the warm, fragrant spices of a classic snickerdoodle cookie, combined with the rich, velvety sweetness of pumpkin puree. Perfect for satisfying those sudden cravings or enjoying a comforting snack anytime, the Pumpkin Snickerdoodle Mug Cake is a wonderful way to indulge in fall flavors without any fuss or lengthy baking times.
Ingredients You’ll Need
These simple but essential ingredients come together to create a perfectly balanced mug cake. Each component plays a crucial role, from the flours providing texture, to the pumpkin lending moisture and depth, topped off by sugar and spices that bring that signature snickerdoodle warmth.
- Coconut flour: Offers a light, slightly nutty base that absorbs moisture beautifully for a fluffy texture.
- Almond flour: Adds richness and a tender crumb, enhancing the cake’s overall flavor.
- Quick oats: Provides a bit of wholesome chewiness without overpowering the softness of the cake.
- Coconut palm sugar: Gives natural sweetness and a hint of caramel that complements the pumpkin.
- Ground cinnamon: The star spice that infuses warmth and depth, essential for that snickerdoodle signature.
- Baking powder: Ensures the mug cake rises nicely in the microwave, keeping it light and airy.
- Large egg: Binds everything together while adding moisture and structure.
- Pumpkin puree: Brings vibrant color, smoothness, and a subtle earthy flavor that’s perfect for fall.
How to Make Pumpkin Snickerdoodle Mug Cake
Step 1: Combine Dry Ingredients
Start by adding the coconut flour, almond flour, quick oats, coconut palm sugar, ground cinnamon, and baking powder to a microwave-safe mug or ramekin. Mix these dry ingredients thoroughly until they’re evenly distributed. This ensures every bite is perfectly balanced with sweetness and spice.
Step 2: Add Wet Ingredients and Mix
Next, crack in the egg and spoon in the pumpkin puree. Stir gently but well, making sure no clumps remain and the batter is smooth and well combined. At this point, sprinkle a little extra cinnamon and sugar on top to create that irresistible snickerdoodle crust after microwaving.
Step 3: Microwave to Perfection
Place your mug in the microwave and cook on high for about 2 and a half to 3 minutes. Keep in mind that microwave powers vary, so it might take just a bit more or less time for yours. You’re looking for a cake that’s set but still moist—avoid overcooking to keep it tender and fluffy.
Step 4: Carefully Remove and Enjoy
Use oven mitts or a towel to carefully pull your mug out of the microwave since it will be hot. Let it cool for a minute or two — if you can wait! Then dive right in and enjoy this cozy, single-serve wonder.
How to Serve Pumpkin Snickerdoodle Mug Cake
Garnishes
To elevate your Pumpkin Snickerdoodle Mug Cake, try topping it with a dollop of whipped cream or a spoonful of vanilla Greek yogurt. A light drizzle of maple syrup or a pinch of extra cinnamon on top adds delicious flair and amplifies those warm snickerdoodle vibes.
Side Dishes
This mug cake pairs wonderfully with a steaming cup of chai tea, coffee with a splash of cream, or even a cold glass of almond milk. If you’re serving it as a breakfast treat or snack, some fresh berries or sliced apples on the side bring a refreshing burst of flavor.
Creative Ways to Present
For a festive twist, serve your mug cake in a pretty ramekin and garnish with crushed pecans or cinnamon sugar for extra texture. You can also top it with mini marshmallows and briefly broil for a toasted finish that’s downright magical.
Make Ahead and Storage
Storing Leftovers
Since this is a mug cake made for one, leftovers are rare. But if you happen to have any, cover the mug tightly with plastic wrap or transfer the cake to an airtight container and keep it refrigerated for up to 2 days. The texture might be denser when cold, but it’s still delicious.
Freezing
Freezing is not recommended for pumpkin mug cakes because the delicate texture and moist pumpkin can change upon thawing. It’s best enjoyed fresh to fully savor that soft, spiced goodness.
Reheating
If you want to reheat your Pumpkin Snickerdoodle Mug Cake, microwave it for about 20 to 30 seconds on medium power until warmed through. This will bring back its tender warmth without drying it out.
FAQs
Can I use regular flour instead of coconut and almond flours?
Absolutely! If you don’t have those flours on hand, all-purpose flour can work as a substitute, though the texture will be a bit different—less dense and nutty, but still tasty.
Is the pumpkin puree canned or fresh?
Either works, but canned pumpkin puree is more convenient and consistent in moisture, so it’s preferred for this mug cake recipe.
What can I substitute for coconut palm sugar?
You can use brown sugar, maple sugar, or even coconut sugar as alternatives, all of which complement the warm spices nicely.
Can I make this mug cake vegan?
To make a vegan version, try replacing the egg with a flax egg and use a plant-based milk to moisten the batter; however, the texture may vary slightly.
How long should I cook if my microwave is less powerful?
If your microwave is lower wattage, add about 15 to 30 seconds to the cooking time, checking in intervals to avoid overcooking and drying out the cake.
Final Thoughts
There’s something truly special about whipping up a warm Pumpkin Snickerdoodle Mug Cake in just minutes—a fast, satisfying answer to those moments when you need a cozy, sweet hug from the kitchen. I can’t recommend enough giving this recipe a try; it’s the perfect little treat that feels homemade and festive every single time.
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Pumpkin Snickerdoodle Mug Cake Recipe
- Total Time: 8 minutes
- Yield: 1 serving
- Diet: Gluten Free
Description
This Pumpkin Snickerdoodle Mug Cake is a quick and delicious single-serving dessert perfect for satisfying your sweet tooth with warm autumn flavors. Combining pumpkin puree, cinnamon, and a blend of coconut and almond flours, this easy microwave cake offers a healthy twist on the classic snickerdoodle cookie in a convenient mug cake format.
Ingredients
Dry Ingredients
- 1 Tbsp (7 g) coconut flour
- 1 Tbsp (7 g) almond flour
- 1 Tbsp (5 g) quick oats
- 1 Tbsp (12 g) coconut palm sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp baking powder
Wet Ingredients
- 1 large egg
- 2 Tbsp (30 g) pumpkin puree
Instructions
- Combine Dry Ingredients: Add the coconut flour, almond flour, quick oats, coconut palm sugar, ground cinnamon, and baking powder to a microwave-safe mug or ramekin. Mix thoroughly until all the dry ingredients are evenly incorporated.
- Add Wet Ingredients: Crack the egg into the mug and add the pumpkin puree. Stir gently but thoroughly to combine until there are no lumps and the batter is smooth and uniform in texture.
- Prepare for Cooking: Sprinkle a little extra ground cinnamon and a pinch of coconut palm sugar on top of the batter to enhance the snickerdoodle flavor and create a subtle crust once cooked.
- Microwave the Cake: Place the mug in the microwave and cook on high power for 2½ to 3 minutes. The exact time will vary depending on your microwave’s wattage and the size of your mug; the cake should spring back slightly when pressed and be set in the middle.
- Cool and Serve: Carefully remove the mug from the microwave using oven mitts or a towel as it will be hot. Allow the cake to cool for a minute or two before enjoying it warm directly from the mug.
Notes
- The quick oats should be gluten-free if necessary, depending on the brand, to maintain gluten-free status.
- Microwave times will vary; start checking at 2½ minutes to avoid overcooking.
- You can substitute coconut palm sugar with brown sugar or maple syrup, but it may affect the texture and sweetness.
- For a vegan version, substitute the egg with a flax egg and check for any necessary flour replacement consistency adjustments.
- Ensure your pumpkin puree is 100% pure pumpkin and not pumpkin pie filling which contains added spices and sugar.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake (approx. 100 g)
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 90 mg
