This easy Skinny Pumpkin Mug Cake can be made within minutes-a single serving that tastes amazing with a scoop of fat free cool whip or light vanilla ice cream & sugar free chocolate chips! 

What is a mug cake?

Basically it’s a single serving cake that’s made in a microwavable mug.

Mug Cakes are one of the fastest way to make dessert for yourself and have become popular in the WW community because of the simplicity and being able to enjoy a single-serving dessert-which helps with portion control.

What ingredients do I need to make this Skinny Pumpkin Mug Cake?

• Pillsbury Sugar free yellow cake mix: If you are unable to locate the sugar free cake mixes you may substitute the cake mix by using  4 Tbsp all purpose flour + 1/2 Tbsp zero point white granulated sugar sweetener +1 tsp baking powder ( all mug cakes that are made with all-purpose flour need baking powder to help them rise. I recommend using an aluminum-free, double-acting baking powder. The point value is the same for both the sugar free cake mix and the all purpose flour option.  
• Canned pumpkin puree: make sure it’s 100% unsweetened pumpkin puree.
• Pumpkin spice
• Ground cinnamon
• Skim milk
• Unsweetened applesauce or vegetable oil: I like using just 1/2 Tbsp of vegetable oil for this particular recipe as opposed to unsweetened applesauce. The texture is smooth and creamier with the oil vs. the unsweetened applesauce. However, using the unsweetened applesauce reduces the point value by two points. 
• Vanilla extract

What do you do with the extra pumpkin puree & sugar-free cake mix?

I store the remaining pumpkin puree in an air tight container in the fridge and the remaining cake mix in an air-tight bag in the pantry for future mug cakes. 

Or you can check out these pumpkin recipes to make using the leftover pumpkin puree:

One Point Pumpkin Cinnamon and Sugar Donuts

Pumpkin Pie Pancakes

Zero Point Crustless Pumpkin Pie

WW Friendly Pumpkin Pie Cheesecake 

What toppings can I add after cooking?

•  ChocZero sugar free milk chocolate chips. Top with 13 sugar free Lily’s Dark Chocolate chips or 10 ChocZero milk and white chocolate chips for zero points. 
• Fat free cool whip 
• Smucker’s sugar free caramel sauce 

You can the ChocZero sugar free chocolate chips online HERE.

Save 10% on your ChocZero order with discount code: Pounddropper

What mugs do you recommend for this Skinny Pumpkin Mug Cake?

I recommend using microwavable 12 oz. mugs. You can find these mugs online HERE on Amazon. 

How do I make this Skinny Pumpkin Mug Cake?

Spray a 12 oz. microwaveable mug with non stick cooking spray. 

Measure and add the dry ingredients into the prepared mug. Mix until well combined. 

Stir in the skim milk, vegetable oil, pumpkin puree, and vanilla. 

Mix until all the ingredients are well combined.

Microwave on high for 2-2 1/2 minutes. Remove from microwave.

This mug cake can be eaten directly from the mug or you can let it cool for 5 minutes and tip the mug upside down and serve on a plate. 

Top with cool whip

 sugar free chocolate chips, caramel sauce, and garnish with cinnamon, if desired. 

Ingredients:

• 2 oz. or 4 Tbsp Pillsbury sugar free yellow cake mix or 4 Tbsp all purpose flour mixed with 1/2 Tbsp white granulated sugar and 1 tsp baking powder
• 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon 
• 2 Tbsp canned pumpkin puree
• 1 Tbsp skim milk
• 1/2 Tbsp unsweetened applesauce or vegetable oil 
• 1/2 tsp vanilla extract 

Optional Toppings:

• Cool whip 
• Cinnamon, dusted over cool whip
• Sugar free caramel sauce- I love Smucker’s sugar free caramel sauce. Which you can find HERE on Amazon. 
• Powdered sugar
• Sugar free chocolate chips- I love using Lakanto sugar free chocolate chips , ChocZero’s Dark Chocolate Chips – Sugar Free or Lily’s chocolate chips. You can have up to 6 Lily’s chocolate chips for zero points.  

Directions:

1. Spray a 12 oz. microwaveable mug with non stick cooking spray. 
2. Measure and add the dry ingredients into the prepared mug. Mix until well combined. 
3. Stir in the skim milk, vegetable oil, pumpkin puree, and vanilla. Mix until all the ingredients are well combined.
4. Microwave on high for 2- 2 1/2 minutes.  Remove from microwave.
5. This cake can be eaten directly from the mug or let it cool for 5 minutes and tip the mug upside down and serve on a plate. 
6. Top with cool whip, sugar free chocolate chips, caramel sauce, and garnish with cinnamon, if desired. 

Makes 1 serving

7 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

• The point value does not include additional toppings.