Name: Pumpkin Cinnamon Cottage Cheese Mug Cake
Prep time: 5 min
Cook time: PT-489294H27M3S
Total time: PT-489294H27M3S
Cuisine: American
Ingredients: 3 tablespoons pumpkin purée; 2 tablespoons cottage cheese; 1 tablespoon maple syrup (or any sweetener); 1/4 teaspoon vanilla extract; 1/4 teaspoon cinnamon; Pinch of nutmeg; Pinch of salt; 3 tablespoons oat flour (or almond flour for low carb); 1/4 teaspoon baking powder; Optional: handful of mini chocolate chips or chopped pecans

A warm, cozy, and protein-packed treat, this Pumpkin Cinnamon Cottage Cheese Mug Cake is the perfect way for me to enjoy autumn flavors in just minutes. With rich pumpkin purée, creamy cottage cheese, and warming fall spices, this single-serve dessert satisfies both sweet cravings and a need for wholesome nourishment. It’s soft, fluffy, and ideal when I want something quick without compromising on taste or nutrition.

Why You’ll Love This Recipe

I love how this mug cake comes together in under 10 minutes with simple ingredients that I usually already have on hand. It’s a great high-protein option when I want a dessert that feels indulgent but fits into a balanced lifestyle. The pumpkin and cinnamon create that classic fall flavor, while the cottage cheese adds moisture and a creamy texture without any noticeable “cheesiness.” It’s microwave-friendly, single-serve, and endlessly customizable, which makes it one of my go-to treats when I’m short on time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons pumpkin purée

2 tablespoons cottage cheese

1 tablespoon maple syrup (or any sweetener)

1/4 teaspoon vanilla extract

1/4 teaspoon cinnamon

Pinch of nutmeg

Pinch of salt

3 tablespoons oat flour (or almond flour for low carb)

1/4 teaspoon baking powder

Optional: handful of mini chocolate chips or chopped pecans

Directions

In a microwave-safe mug, I mix together the pumpkin purée, cottage cheese, maple syrup, and vanilla extract until smooth.

I stir in the cinnamon, nutmeg, and salt.

Then I add the oat flour and baking powder, mixing until everything is fully combined.

If I’m using chocolate chips or nuts, I gently fold them in at this point.

I microwave the mug on high for 60 to 90 seconds, just until the cake is set and fluffy.

After letting it cool for 1–2 minutes, I dive in—sometimes topping it with a dollop of Greek yogurt or whipped cream for extra indulgence.

Servings and timing

This recipe makes 1 single-serving mug cake.

Prep Time: 5 minutes

Cooking Time: 1.5 minutes

Total Time: 6.5 minutes

Calories: Approximately 180 kcal

Variations

I like to swap the oat flour with almond flour when I want a low-carb version. For a richer flavor, I sometimes use honey or brown sugar instead of maple syrup. If I’m craving crunch, chopped pecans are a great addition. I’ve also tried stirring in a bit of pumpkin pie spice for a more intense fall flavor. When I need extra protein, I mix in a teaspoon of vanilla protein powder and reduce the flour slightly to balance the texture.

Storage/Reheating

Since this is a single-serve dessert, I usually enjoy it fresh. But if I want to make it ahead of time, I store it in the refrigerator (covered) for up to 1 day. To reheat, I microwave it for 10–15 seconds until just warm. I avoid overheating it to keep it from drying out.

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FAQs

What can I use instead of cottage cheese?

If I don’t have cottage cheese, I sometimes substitute it with Greek yogurt or ricotta. Both options give a similar creamy texture and keep the cake moist.

Can I make this mug cake vegan?

Yes, I can make it vegan by using a plant-based cottage cheese alternative and swapping the maple syrup with a vegan sweetener. Almond flour works well for a vegan version too.

What size mug should I use?

I usually use an 8 to 10-ounce microwave-safe mug to give the cake enough room to rise without overflowing.

Why did my mug cake turn out rubbery?

That usually happens if I over-microwave it. I’ve found that 60 to 90 seconds is just right—anything longer and the texture can become chewy or dense.

Can I bake this in the oven instead?

Yes, I can bake it at 350°F (175°C) in a ramekin for about 12–15 minutes. It turns out just as delicious, though it takes a bit longer than the microwave method.

Conclusion

This Pumpkin Cinnamon Cottage Cheese Mug Cake has become one of my favorite fall treats—it’s quick, comforting, and nutritious all at once. Whether I’m looking for a guilt-free dessert or a cozy afternoon snack, this mug cake hits the spot. With endless variations and just a few minutes of prep, it’s one of those recipes I keep coming back to all season long.

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