Skinny Pumpkin Mug Cake

This lighter version of my pumpkin spice mug is only 190 calories. It’s a nice little treat you don’t have to feel guilty about and ready in just a few minutes.

I don’t know about you, but I try my best to eat a little better right before the holidays, knowing all the overeating that is to come. Which is why I created this skinny version of my regular pumpkin mug cake.

It’s not too sweet, so you can add a dollop of Cool Whip if you’d like. You can really taste the pumpkin flavor though, which I love. The texture, of course, is a little bit spongier and not as fluffy as my regular mug cakes, because it doesn’t use any oil. It’s still delicious though and those small sacrifices didn’t stop me from gobbling down two of them in the process of making this post.

If you don’t care about calories, check out the regular version of my pumpkin mug cake which is one of my absolute favorites!


And if you enjoy my mug cakes, don’t forget I have a new mug cake cookbook. It’s also a great gift idea for the holidays!

Skinny Pumpkin Mug Cake


  • 4 tbsp all purpose flour
  • 1/4 tsp baking powder
  • 1 tbsp granulated white sugar
  • 2 tbsp pumpkin puree (canned)
  • 2 1/2 tbsp fat free milk
  • 1/8 tsp cinnamon


1. Mix all ingredients into a microwave safe mug. Mix with a small whisk until batter is smooth.

2. Microwave for about 1 minute 15 seconds or until cake is finished. Top of cake should be dry. Let cake cool for a few minutes before eating. Cake is best eaten within a few hours of it being cooked. To keep the calorie count down, the cake is not overly sweet so you may want to add a dollop of Cool Whip.

Excerpted from 5- Minute Mug Cakes by Jennifer Lee. Copyright © 2014 by Jennifer Lee. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

All images and content are © Kirbie's Cravings.

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4 comments on “Skinny Pumpkin Mug Cake”

  1. Yummi!!

  2. Have you tried this with whole wheat pastry flour?

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