Pumpkin Mug Cake
This easy Pumpkin Mug Cake is made in the microwave and perfect for a single serving. Ready in just five minutes, this cake is soft, fluffy, and makes the best fall dessert!
You’ll also adore these Pumpkin Banana Muffins, Pumpkin Spice Milkshake, and Chocolate Swirled Pumpkin Bars!
It’s my favorite time of year…fall!
I just love everything about the season. The (hopefully) cooler weather, the leaves changing colors, and pumpkin everything, of course! I’m looking at you, pumpkin cream cold brew from Starbucks and all of the pumpkin treats.
And another thing I love any time of year is single-serving desserts.
I often get those sweet cravings at night, and when I don’t feel like dirtying my kitchen with lots of dishes, I turn to mug cake recipes. And it was time to add a pumpkin version to the mix.
Just like this chocolate mug cake and vanilla mug cake, everything is made in just one mug (or bowl) and is ready in less than five minutes. When the need for a sweet treat strikes, this is the perfect way to get your pumpkin fix. It’s loaded with cozy fall flavors and has a soft and moist texture.
If you have any leftover canned pumpkin in your fridge, this recipe is perfect for it. In fact, I guarantee you’ll be making this pumpkin cake year round, it’s just that good!
Why You’ll Love This Recipe:
- Simple ingredients: flour, sugar, pure pumpkin puree, and spices help make up this easy mug cake.
- Ready in minutes: dump the ingredients in an oversize mug, mix, microwave, and enjoy!
- Perfect for breakfast or dessert: enjoy this with a scoop of Greek yogurt for breakfast or with some vanilla ice cream for dessert.
- Made for pumpkin lovers: you’ll adore the cozy fall spices that makes the most irresistible treat!
Ingredients in Pumpkin Spice Mug Cake Recipe:
- All-purpose flour: just ¼ cup is all you need.
- Granulated sugar: you could also use brown sugar or honey for sweetness.
- Baking powder: helps the cake rice.
- Pumpkin pie spice: for that cozy flavor.
- Salt
- Pure pumpkin: be sure to use canned pumpkin puree, not pumpkin pie filling.
- Vanilla: adds a touch of sweetness.
- Milk: I used 2% but skim milk or whole milk would also work.
- Melted butter: unsalted works best so that you can control the amount of salt in this recipe.
How to Make:
- Stir dry ingredients: add dry ingredients to a small bowl or large, microwaveable mug.
- Whisk: using a fork, whisk in wet ingredients until just combined.
- Microwave: cook for 1-2 minutes, or until the cake starts to rise and pull away from the edges of mug and center is firm.
How is This Pumpkin Mug Cake Made with No Eggs or Oil?
Because this is an individual serving, using one egg would be too much. Leaving it out doesn’t affect the taste or texture of the cake. As for the oil, we are replacing the small amount with melted butter instead.
Can I Make this a Dairy-Free Mug Cake?
Yes! Simply replace the milk with another alternative, such as almond, cashew, or even soy milk.
How to Store:
While this mug cake made with pumpkin is best eaten right away, you can store the cooled cake in the refrigerator for up to two days. When ready to serve, reheat in the microwave for 20-30 seconds, or until warmed through.
How to Serve:
While this pumpkin dessert is delicious as is, I like to add a dollop of fresh whipped cream or a scoop of vanilla ice cream. It tastes heavenly when paired with the warm cake.
Variations of Pumpkin Single-Serving Cake:
- Add Chocolate: stir in milk chocolate, dark chocolate, or white chocolate chips into the batter.
- Mix-ins: add a dollop of peanut butter or Nutella into the batter before cooking.
- Stir in Some Fruit: a handful of fresh blueberries or diced apples would make a tasty addition (just like these pumpkin blueberry muffins and pumpkin apple muffins).
- Make this Gluten-Free: replace the all-purpose flour with a gluten-free version; or try some coconut flour or almond flour.
- Swap the Sugar: instead of white sugar, use coconut sugar, maple, syrup, or honey in its place for a healthier treat.
- Spread some Frosting: a simple cream cheese frosting would be a tasty topper for this cake.
Tips on How to Make the Best Pumpkin Mug Cake:
- Because this cake doesn’t rise too much, a 12–14-ounce mug works best for this recipe if you want to mix and cook in the same mug. You could also mix the ingredients in a small, microwaveable bowl and cook from that, or add it to a larger mug.
- Don’t Overcook the Cake! It’s important to keep an eye on the microwave time, as each microwave varies. My cake was done at the 2 minute and 15 second mark, though yours may be different. You want the cake to be firm, yet just slightly shiny in the center so that’s it turns out soft and fluffy.
- Let the Cake Cool Slightly: when the microwave timer goes off, let the cake cool for 2-3 minutes before digging in. It will help the cake set to that perfect consistency.
Looking for More Easy Pumpkin Recipes? I’ve Got You Covered!
- Easy Pumpkin Banana Pancakes
- Eggless Pumpkin Pie
- Pumpkin Cheesecake Cookies
- Spiced Pumpkin Hot Chocolate
- Pumpkin-Doodle Cookies
- Pumpkin Pie Oatmeal
- No-Bake Pumpkin Cheesecake
- Pumpkin Spice Waffles
Pumpkin Mug Cake
Ingredients
- ¼ cup all-purpose flour
- 2¼ tablespoons granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- Pinch of salt
- 2 tablespoons pure pumpkin, (not pumpkin pie filling)
- ½ teaspoon vanilla bean paste, (or vanilla extract)
- 2 tablespoons milk, any kind, (I used 2%)
- 1 tablespoon unsalted butter, melted
Equipment
Instructions
- In a 16-ounce microwavable mug or small bowl, add flour, sugar, baking powder, pumpkin pie spice and salt and stir well.
- Using a fork, whisk in pumpkin, vanilla, milk, and melted butter until batter is just combined. If mixing in a small bowl, pour into a 12 ounce mug (or larger) to cook. Otherwise, you can cook the cake right in the bowl.
- Microwave cake for 1-2 minutes 30 seconds, or until cake rises and starts to pull away from the edges of mug and the center is almost firm, but still looks slightly shiny. Be sure to keep an eye on the cake as it cooks, as it might overflow if your mug isn't large enough (see note below).
- Let cool in microwave for 1 minute, then remove and top with whipped cream and/or vanilla ice cream (if desired) and serve immediately.
Notes
- Be sure to watch the microwave time so that you don’t overcook the mug cake, as it will become hard and not fluffy in texture. My cake was done at the 2 minute 15 second mark, but microwave times will vary.
- See my tips and tricks for making this Pumpkin Mug Cake above the recipe box.
- Adapted from this Vanilla Mug Cake.
