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Close up of one pumpkin mug cake loaded with melted chocolate chips and marshmallows.

S’mores Pumpkin Mug Cake⁠

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  • Prep Time: 3 minutes
  • Cook Time: 2 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: Dessert
  • Cuisine: American


This vegan s’mores pumpkin mug cake is an easy fall treat that uses basic pantry ingredients. Baked in the microwave in just 1 minute.


  • 2 tbsp flour
  • 1/4 tsp baking powder⁠
  • 1 tbsp brown sugar⁠
  • Pinch of salt⁠
  • 1/4 tsp pumpkin pie spice
  • 1 tbsp peanut butter or almond butter
  • 1 tbsp pumpkin purée⁠
  • 2 tbsp almond milk⁠
  • 2 tsp dairy free chocolate chips⁠
  • 67 vegan marshmallow minis


  1. Add flour, baking powder, brown sugar, spice, and salt to a large mug and mix to combine.
  2. Mix in peanut butter, pumpkin and almond milk and stir well to make a batter.
  3. Fold in chocolate chips and marshmallows then add a few to top the surface of the mug as desired.
  4. Microwave for 30 seconds and rest for 5 seconds then microwave for an additional 30 seconds. Allow to cool slightly before consuming.

⁠Oven Instructions

  1. If using an oven, preheat your oven to 350F. Add your batter to a 4 oz ramekin and bake for about 15-20 minutes to allow cake to fully bake. Poke center of cake with a toothpick and test to make sure the toothpick comes back clean. ⁠


  • If mug cake looks raw in the center, microwave for an additional 15 seconds.
  • The following flours have been tested for this mug cake: spelt flour, whole wheat pastry flour, white flour, and gluten free oat flour. If you test other flours, let me know how they turn out!