Flourless Peanut Butter Pumpkin Mug Cake

photo of a Flourless Peanut Butter Pumpkin Mug Cake

This mug cake is fluffy and moist and completely flourless.

photo of a spoonful of pumpkin cake

I’m back to making mug cakes again! It’s been a while. When you create 100 recipes for a book, you sort of run out of ideas after. Earlier this week, I successfully made mini flourless pumpkin peanut butter muffins, so of course I needed to try creating a mug cake version. It was fun to get back into creating mug cakes. My kitchen was littered with mugs, several sets of measuring spoons and ingredients. Of course washing the dishes after wasn’t very fun…

photo of the mug cake with salted caramel sauce

I tried to drizzle on some salted caramel but the cake was still warm and it melted like crazy. So no pretty decorated cake picture this time.

As you can see, the cake itself is overflowing. This is because I doubled the recipe. A single serving uses half an egg and I know people don’t like to deal with half eggs so I thought I’d double it. Then I made the misjudgment of placing it in this dainty mug thinking it wouldn’t rise too much because flourless cakes usually don’t.

close-up photo of a spoonful of cake with salted caramel sauce

Cut to me cleaning up the overflow from this mug cake in microwave. So yeah, if you’re going to double up on this recipe, I recommend using a bigger mug.

The pumpkin flavor in this cake is very faint. It’s there for texture and it adds an orange hue to the cake. Like with the muffins, you can add a little cinnamon to bring out the pumpkin flavor a little more, or just treat this like a flourless peanut butter mug cake.

close-up photo of the mug cake

Pssst. If you’ve enjoyed my mug cakes, my 5-Minute Mug Cakes book is out and available at almost all major bookstores online and in-store. Here are some links.

photo of 5-minute mug cakes cookbook photo

 

Flourless Peanut Butter Pumpkin Mug Cake

Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
Servings: 1 -2
This mug cake is fluffy and moist and completely flourless.

Ingredients:

  • 2 tbsp peanut butter (see note)
  • 1/4 tsp baking powder
  • 1 1/2 tbsp granulated sugar
  • 1/8 tsp cinnamon optional (see note)
  • 2 tbsp whisked egg (see note)
  • 2 tbsp pumpkin puree
  • salted caramel sauce for topping

Directions:

  1. Combine all ingredients, except for the caramel sauce, into a microwave-safe mug. Mix with a small whisk until batter is smooth.

  2. Cook in microwave for about 1 minute (2 if you are doubling the recipe). Top of cake should be dry. Wait for cake to cool slightly before adding caramel sauce and eating.

Notes:

  • I recommend using regular creamy peanut butter and not natural peanut butter otherwise the texture will not be right.
  • If you want the cake to have more pumpkin flavor, I recommend using the cinnamon otherwise the cake tastes mostly of peanut butter.
  • 2 tablespoons of an egg is about 1/2 of an extra large egg. If you don't want to use a partial egg double the recipe (like photo in the post) and cook the cake for about 2 minutes, making sure you use a very large mug so it doesn't spill out like mine. 
  • You can add about 1/8 tsp of cinnamon to bring out the pumpkin flavor because it's more of a peanut butter cake than a pumpkin.
  • The cake itself is not overly sweet, so I recommend using caramel sauce on top.
All images and content are © Kirbie's Cravings.

 

 

2 comments on “Flourless Peanut Butter Pumpkin Mug Cake”

  1. Your cake looks lovely and fluffy -mine rose and then fell back down. I did open it at 45 secs since i thought it was done and put it back in for 5 seconds. Maybe that made it worse? I used regular pb but it was chunky -could that be the issue? The batter was thinner than usual. I also beat the egg very well-it was pretty much all froth- or could that be the issue?. I’ll try it again with creamy pb if and when i buy it.Thanks for the recipe.

    • all the above could be the issue. 45 seconds seems far too short and would likely cause your cake to collapse before it’s ready. I’d recommend cooking it for the full 60 seconds. and you dont need to beat the egg until it’s frothy. You just want the egg to be fully mixed in so you have a smooth batter. chunky pb can also affect the outcome

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