This Nutella pumpkin mug cake is incredibly moist as a result of the addition of pumpkin. It’s a gluten-free mug cake that’s super easy to make and cooks in the microwave in just 2 minutes.
Flourless Nutella Pumpkin Mug Cake
I am trying to resist the urge to go completely pumpkin crazy. I do have a lot of pumpkin ideas and I will be making them soon, but first I’m easing into the pumpkin season with this flourless Nutella pumpkin cake.
This mug cake is more chocolate hazelnut than pumpkin. I added the pumpkin because it’s a really great baking substitute. In addition to adding flavor, pumpkin puree can act as a substitute for oil to create a very moist and tender crumb.
Difference Between Pumpkin Puree and Pumpkin Pie Filling
Both canned pumpkin puree and pumpkin pie filling are sold in the baking aisle and it’s important not to confuse them. Pumpkin pie filling is a short-cut product for making pumpkin pie and includes different spices and sweeteners. Pumpkin puree is just plain cooked pumpkin that has been pureed. So be sure to check the labels when you buy yours!
How to Make a Flourless Nutella Pumpkin Mug Cake
I previously shared my Flourless Nutella Pumpkin Bread and Flourless Nutella Pumpkin Muffins. The recipe I’m sharing today is a single serving mug cake variation of those recipes. I love how moist and chocolatey the cake is and it’s so easy to make.
- The cake gets it rich chocolatey flavor from Nutella and unsweetened baking cocoa and you combine both with an egg, pumpkin puree, and baking powder to make the batter.
- I recommend mixing all of the ingredients in a large microwave-safe mug using a small whisk.
- Cook the cake in the microwave on full power for two minutes. I think it’s a good idea to let the cake cool for a few minutes before eating.
- This mug cake is not overly sweet so feel free to decorate it with frosting or drizzle Nutella over the top. This also makes for a pretty presentation as the cake most likely won’t have an even surface after it’s cooked.
Flourless Nutella Pumpkin Mug Cake
Ingredients
- 1/4 cup Nutella spread
- 2 tbsp + 1/2 tsp unsweetened cocoa powder
- 1 large egg
- 1/4 cup pumpkin puree (see note)
- 1/2 tsp baking powder
Instructions
- In a large microwave-safe mug, combine all ingredients. Mix thoroughly with a small whisk until batter is smooth. Cook in the microwave at full power for about 2 minutes.
- Allow cake to cool a few minutes before eating. The cake is not overly sweet so you can drizzle with melted Nutella spread if desired.
Notes
- Both canned pumpkin puree and pumpkin pie filling are sold in the baking aisle and it’s important not to confuse them. Pumpkin pie filling is a short-cut product for making pumpkin pie and includes different spices and sweeteners. Pumpkin puree is just plain cooked pumpkin that has been pureed. So be sure to check the labels when you buy yours!
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Just made this with homemade nutella: it was so good! I even liked it better than your PB pumpkin one! However, mine was done in 1.5 minutes, not 2. Thanks for another great mug cake!
the homemade Nutella probably has a slightly different consistency than the Nutella brand which would account for the cooking time. Also if you used homemade pumpkin puree versus canned. But I’m glad you got it to work! I like the Nutella version better too. haha
You just gave me an idea: will do on Monday for my gang at work ! Thank you so very much !