Pumpkin Mug Cake

cake in a a white mug with whipped cream and a spoonful of 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!

Course Dessert

Cuisine American

Keyword pumpkin mug cake

Prep Time 3

Cook Time 2

Total Time 5

Servings

Calories 362

Author Gayle

Equipment

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

Get Recipe Ingredients

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.

Nutrition