This Pumpkin Spice Baked Oats Mug Cake is a delightful way to embrace the flavors of fall and enjoy a wholesome breakfast. It’s quick, easy, and perfect for busy mornings or lazy weekends. So, whether you’re savoring it with a cup of coffee or as a sweet ending to your day, this mug cake is bound to become a seasonal favorite.

Why You’ll Love This Recipe

Imagine waking up to the cozy aroma of pumpkin spice wafting through your kitchen. This Pumpkin Spice Baked Oats Mug Cake is the perfect autumn-inspired breakfast, combining the comforting flavors of pumpkin puree and warm spices in a delightful single-serving treat. It’s a hearty and wholesome way to start your day, and it’s so easy to make that you’ll wonder why you haven’t tried it sooner!

Ingredients and Why We Used Them

Oat Flour (or a Mix of Oat Flour and Oats): Oat flour provides a nutty flavor and a lovely, soft texture to the mug cake. It’s also a great source of fiber, keeping you full and satisfied.
Pumpkin Puree: Pumpkin puree not only infuses the cake with a rich pumpkin flavor but also adds moisture, making the cake soft and tender.
Egg: The egg helps bind the ingredients together and provides structure to the cake.
Almond Milk: Almond milk adds a subtle nuttiness and moisture to the cake, ensuring it’s not too dry.
Coconut Sugar: A natural sweetener that gives the cake a delicate sweetness. It’s a healthier alternative to refined sugar.
Collagen or Vanilla Protein Powder: This optional ingredient boosts the protein content of your breakfast, making it even more satisfying.
Cinnamon and Pumpkin Pie Spice: These spices create that unmistakable pumpkin spice flavor, warming your taste buds and your soul.
Baking Powder: Baking powder acts as a leavening agent, giving the cake a light and fluffy texture.
Chocolate Chips: Because who can resist the indulgence of melted chocolate chips in their morning mug cake?

Step-by-Step Instructions

Gather Your Ingredients: Before you start, ensure you have all your ingredients measured and ready to go. Preheat your oven to 350°F (175°C).
Mix the Dry Ingredients: In a microwave-safe mug or a small ovenproof dish, combine the oat flour, coconut sugar, collagen (or protein powder), cinnamon, pumpkin pie spice, and baking powder. Mix well.
Add Wet Ingredients: Stir in the pumpkin puree, egg, and almond milk. Combine until you have a smooth batter.
Add Chocolate Chips: Gently fold in the chocolate chips, reserving some for topping if you like.
Bake to Perfection: Place your mug or dish in the preheated oven and bake for approximately 15 minutes or until the cake is set and a toothpick inserted into the center comes out clean.
Top and Enjoy: Once baked, remove your Pumpkin Spice Baked Oats Mug Cake from the oven. Sprinkle with extra chocolate chips if desired. Let it cool for a moment, and then dig in while it’s warm and comforting.

FAQ

Q1: Can I make this mug cake ahead of time?
While it’s best enjoyed fresh out of the oven, you can prepare the dry ingredients in advance and store them in an airtight container. When you’re ready to enjoy your mug cake, just add the wet ingredients, pop it in the oven, and bake.

Can I make this mug cake dairy-free?
Absolutely! Simply substitute almond milk for your favorite dairy-free milk, and use dairy-free chocolate chips if needed.

Is the collagen or protein powder necessary?
No, it’s optional. Adding collagen or protein powder enhances the nutritional value of the cake, but the recipe works well without it.

Can I customize this recipe with other mix-ins?
Of course! You can experiment with chopped nuts, dried fruit, or even a dollop of Greek yogurt on top for added creaminess.

More Pumpkin Recipes on the Blog:

If you make these Pumpkin Spice Baked Oats, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.

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