Spiced Pumpkin Mug Cake (low FODMAP)

Hello Friends. You are going to looooooooove this delicious and easy fall weather inspired pumpkin recipe. You know me, I like simple recipes that don’t take too much time.

Today’s recipe: Spiced Pumpkin Mug Cake.

img_3770This warm and spice infused pumpkin cake is the perfect accompaniment to the cool fall temperatures. I always have a can of pumpkin in my pantry this time of year, do you? This morning, I was inspired to try a mug cake with pumpkin and add a little confectioner’s sugar glaze to the top.  In my opinion, a little glaze makes everything a little more special.

All the ingredients are stirred in a microwave safe coffee mug and the cake is baked in less than 2 minutes right in the microwave.  How easy is that?

I only used 2 tablespoons of the pumpkin, so I will use the rest to make a pumpkin bread later today.

Pumpkin is a great source of Vitamin A, fiber and is low FODMAP in a 1/4 cup serving.

Low FODMAP Pumpkin Mug Cake


  • 2 tablespoons canned pumpkin
  • 1 tablespoon gluten free flour blend (I used King Arthur GF multi-purpose flour blend)
  • 1 tablespoon vegetable oil
  • 1 tablespoon granulated sugar
  • 1 large egg
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • Glaze:
  • 1-2 teaspoons milk of choice
  • 1-2 tablespoons confectioner's sugar


  1. In microwave safe mug, add pumpkin, oil, flour, sugar, egg, pumpkin pie spice, vanilla and baking soda. Blend ingredients until smooth.
  2. Place mug in microwave, and cook for 1 minute. Check for doneness with cake tester. If not cooked through, place back in microwave for another 20-40 seconds. (Microwaves vary in cooking temperature and the size of your mug will affect cooking time.)
  3. To make glaze, add milk to small bowl and slowly add confectioner's sugar, whisking to blend, until glaze is at desired consistency. Drizzle glaze over cake, as desired.