There’s something utterly magical about the first crisp days of fall—when pumpkin spice isn’t just a flavor; it’s a whole vibe. This Pumpkin Cinnamon Cottage Cheese Mug Cake hits all those cozy notes with a twist: it’s packed with protein thanks to the cottage cheese, so you get a warm, comforting treat that actually fuels you. Imagine cutting through that soft, tender crumb that’s speckled with cinnamon, while the pumpkin lends its natural sweetness and earthy charm. Plus, it’s done in just minutes—perfect for those mornings when you want the scent of autumn baking without the fuss of turning on the oven for a whole cake. Trust me, this mug cake will become your new favorite quick fix when the leaves start turning!
Quick Facts
Yield: Serves 1
Prep Time: 5 minutes
Cook Time: 1 minute 30 seconds
Total Time: 6 minutes 30 seconds
Ingredients
For the Main Dish:
1/4 cup canned pumpkin puree
1/4 cup cottage cheese (small curd works best)
1 large egg
3 tbsp oat flour (or finely ground oats)
2 tbsp maple syrup or honey
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
Optional: 1/4 tsp vanilla extract
How I Make It
Step 1:
In a microwave-safe mug, **combine the pumpkin puree and cottage cheese** until smooth-ish and creamy. Don’t worry if you see tiny curds from the cottage cheese—that just adds a little extra texture that’s delightful once cooked.
Step 2:
Add the **egg, maple syrup, and vanilla extract** (if using) to the mug. Whisk everything together thoroughly with a fork or small whisk, making sure there are no big lumps.
Step 3:
Next, **sprinkle in the oat flour, baking powder, cinnamon, nutmeg, and salt**. Stir again until just combined. If the batter feels too wet, add an extra tablespoon of oat flour to help it thicken up.
Step 4:
Pop the mug into the microwave and cook on high for about **1 minute 30 seconds to 2 minutes**. Microwaves vary, so start checking at 1 1/2 minutes. The cake should spring back gently when you press it with a finger.
Step 5:
Let the mug cake cool for a minute or two before digging in—it continues to set and develops that perfect tender crumb.
Step 6:
If you’re feeling fancy, top with a small dollop of Greek yogurt or a sprinkle of cinnamon sugar for an extra cozy touch!
Variations & Tips
Swap oat flour for almond flour for a nuttier flavor and lower carbs.
Add 2 tbsp chopped walnuts or pecans for crunch.
Mix in 1 tbsp mini chocolate chips for a sweet surprise.
Use pumpkin pie spice instead of cinnamon and nutmeg for a more classic fall flavor.
If you don’t have cottage cheese, try Greek yogurt instead, though the texture will be slightly different.
To avoid curds, blend the cottage cheese briefly before mixing it in (optional).
How I Like to Serve It
This mug cake is perfect for a quick solo breakfast on chilly fall mornings, paired with a steaming cup of coffee or chai tea. It also makes a guilt-free dessert when topped with a drizzle of maple syrup or a smear of almond butter. For a special weekend treat, I like adding a scoop of vanilla ice cream or whipped cream right on top, letting it melt into those warm spices and pumpkin flavors.
Notes
Store any leftovers covered in the fridge and reheat in the microwave for 20-30 seconds.
You can prep the dry ingredients ahead of time for an even quicker mix-and-microwave morning!
Closing: Every time I whip up this mug cake, it feels like a little cozy hug in a cup—simple, satisfying, and just right for embracing fall’s best flavors.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
