Pumpkin Mug Muffin
A quick, single-serving pumpkin muffin prepared directly in a microwave-safe mug. Pumpkin puree, maple syrup, whole wheat flour, and warming pumpkin pie spice create a soft, lightly sweetened muffin that cooks in just over a minute.
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Ingredients
- 2 tablespoons pure pumpkin puree
- 1 large egg
- 3 tablespoons whole wheat flour
- 1 teaspoon coconut oil melted and allowed to cool slightly
- 1/4 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1/2 teaspoon baking powder
- 1 tablespoon milk
Instructions
- Place the slightly cooled melted coconut oil, milk, egg, pumpkin puree, and maple syrup directly into a microwave-safe mug.
- Blend the ingredients thoroughly with a fork until the mixture becomes smooth and evenly combined.
- Add the whole wheat flour, baking powder, and pumpkin pie spice to the wet mixture in the mug.
- Stir well with the fork until a uniform batter forms and no visible traces of dry flour remain.
- Gently tap the mug against the countertop to help release any trapped air bubbles before cooking.
- Transfer the mug to the microwave and cook on high for 60 to 90 seconds, checking the muffin after the first 60 seconds.
- If the surface still appears wet or undercooked, continue heating in 10- to 20-second increments until the muffin has risen and the center is set.
- Because microwave power levels differ, monitor the muffin closely to prevent it from becoming overcooked.
- Carefully take the mug out of the microwave, as both the mug and muffin will be hot.
- Allow the muffin to cool for a few minutes before serving.
- Enjoy it directly from the mug, or loosen the edges with a knife and carefully turn the muffin out onto a plate.
Notes
For an optional finishing touch, serve the pumpkin mug muffin with a small amount of whipped cream or an additional drizzle of maple syrup.