Servings: 2
Total Time: 5 minutes
Difficulty: Easy
Calories per Serving: 115 kcal
Macros: Protein 7g / Carbs 14g / Fat 3g / Fiber 3g
The Ultimate Guilt-Free Autumn Treat
When that fall craving for pumpkin spice hits, you don’t have to head to the bakery and spend a day’s worth of points on a single muffin. This 2-Minute Pumpkin Spice Mug Cake is the perfect solution for Weight Watchers members who need a quick, sweet fix that won’t derail their progress. It is warm, comforting, and perfectly portioned to keep you on track.
This recipe is a staple for clean eating because it uses wholesome pumpkin purée and oat flour to provide a boost of fiber and Vitamin A. By utilizing a mix of a whole egg and liquid egg whites, we keep the texture rich and cake-like while significantly lowering the points and fat content. It’s a macro-friendly dessert that feels like a warm hug in a mug.
Whether you need a quick breakfast on a chilly morning or a late-night snack that fits your points, this mug cake delivers. It is a healthy recipe that requires no oven, no messy pans, and just a few minutes of your time.
Look at the Recipe
- Moist & Tender Crumb: Thanks to the pumpkin purée, this cake stays incredibly soft without any added oil or butter.
- Warm Harvest Spices: The aromatic blend of cinnamon and pumpkin spice provides that classic “autumn in a cup” flavor.
- WW-Friendly Volume: A generous serving size that satisfies your hunger for very few points.
Ingredients Needed
- 90g Pumpkin Purée (1/3 cup): Use 100% pure pumpkin, not pumpkin pie filling.
- 1 Whole Egg: For structure and richness.
- 2 tbsp Liquid Egg Whites: Adds volume and protein without extra fat.
- 4 tbsp Oat Flour: (Or your favorite WW-friendly flour blend).
- 1 tbsp Erythritol: (Or 1 packet of Stevia) for calorie-free sweetness.
- 1/4 tsp Baking Powder: To give our mug cake the perfect rise.
- 1/4 tsp Vanilla Extract: To enhance the sweetness.
- Pinch of Pumpkin Spice: Or cinnamon for that cozy flavor profile.
How to Make Our Pumpkin Mug Cake
- Prep the Batter: Place a small mixing bowl on your counter. Add the pumpkin purée, whole egg, egg whites, flour, sweetener, vanilla, and baking powder.
- Whisk Until Smooth: Mix well using a fork or whisk until the batter is completely smooth and no flour clumps remain.
- Prepare the Mugs: Lightly spray two microwave-safe mugs with non-stick cooking spray if you plan on popping the cakes out to serve.
- Divide and Portion: Pour the batter evenly between the two mugs.
- Microwave Magic: Cook on high for 90–100 seconds. The tops should look set but still slightly springy to the touch.
- Rest and Serve: Let the cakes rest for 1 minute before eating. This allows the steam to distribute, ensuring a moist texture.
Storage & Serving Suggestions
Storing: These are best enjoyed fresh, but you can store a cooked mug cake in the fridge for 24 hours. Just cover the top with plastic wrap.
Reheating: If eating cold from the fridge, microwave for 10–15 seconds to restore that “fresh-baked” warmth.
Serving Pairings: Top with a dollop of non-fat Greek yogurt or a swirl of sugar-free whipped topping. For a decadent twist, drizzle with 1 tsp of sugar-free maple syrup.
Tips & FAQs
How many WW points is this pumpkin mug cake?
Depending on your specific flour and sweetener, this recipe usually ranges between 2–4 WW points per mug. Using oat flour is often the most point-friendly option!
Can I add chocolate chips?
Yes! Adding 1 tsp of sugar-free mini chocolate chips is a great way to add a “treat” feel for a very small point increase.
Why is my mug cake rubbery?
Overcooking is the main culprit. Start with 90 seconds; every microwave power varies. If it’s still wet, add 10-second increments.
Can I bake this in the oven?
If you prefer the oven, bake at $350°F$ ($175°C$) in oven-safe ramekins for 12–15 minutes, or until a toothpick comes out clean.
