Pumpkin Mug Cake

Pumpkin Mug Cake is a quick, cozy dessert that’s ready in just minutes. Made with real pumpkin puree and warm fall spices, this single-serve treat is fluffy, moist, and perfect when you’re craving something sweet but don’t want to bake an entire cake.

Why You’ll Love This Recipe

• Ready in about 5 minutes from start to finish.
• Made with pantry staples and real pumpkin puree.
• No oven needed — just a microwave!
• Perfect portion for one or two people.
• Easily customizable with your favorite toppings.

ingredients

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

• 4 tablespoons all-purpose flour
• 2 tablespoons granulated sugar or brown sugar
• ¼ teaspoon baking powder
• ¼ teaspoon pumpkin pie spice
• Pinch of salt
• 3 tablespoons milk
• 2 tablespoons pumpkin puree
• 1 tablespoon vegetable oil or melted butter
• ¼ teaspoon vanilla extract
• Optional toppings: whipped cream, cinnamon, or chocolate chips

directions

1. In a microwave-safe mug, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
2. Add the milk, pumpkin puree, oil or melted butter, and vanilla extract. Stir until smooth and no dry streaks remain.
3. If desired, stir in a few chocolate chips or sprinkle some on top.
4. Microwave on high for 60–90 seconds, or until the cake has risen and is set in the middle.
5. Let cool for a minute, then top with whipped cream and a sprinkle of cinnamon if you like. Enjoy warm!

Servings and timing

Servings: Makes 1 mug cake (serves 1–2)
Prep time: 3 minutes
Cook time: 1–2 minutes

Variations

• Use almond or oat milk to make it dairy-free.
• Add chocolate chips, chopped pecans, or walnuts for extra texture.
• Drizzle with caramel sauce for an indulgent treat.
• Make it gluten-free by using a 1:1 gluten-free flour blend.

storage/reheating

This mug cake is best enjoyed fresh. If you have leftovers, cover and refrigerate for up to 1 day. Reheat in the microwave for about 15–20 seconds.

FAQs

What is a mug cake?

A mug cake is a single-serving cake mixed and cooked right in a mug, usually in the microwave.

Can I make this without eggs?

Yes — this recipe is naturally egg-free! The pumpkin puree keeps it moist.

What type of pumpkin should I use?

Use plain pumpkin puree, not pumpkin pie filling.

Can I use a different sweetener?

Yes, brown sugar, coconut sugar, or a sugar substitute all work.

How do I know when it’s done?

The cake should look set and spring back lightly when touched in the center.

Can I double the recipe?

For best results, make two separate mug cakes instead of doubling in one mug.

What size mug should I use?

Use an 8–12 oz microwave-safe mug to prevent overflow.

Can I bake this in the oven instead?

Yes, bake at 350°F (175°C) for about 10–12 minutes in an oven-safe ramekin.

How do I keep it from being dry?

Don’t overcook — start with 60 seconds and add more time in 10-second intervals.

What toppings go well with Pumpkin Mug Cake?

Try whipped cream, cinnamon sugar, caramel drizzle, or a scoop of ice cream.

Conclusion

Pumpkin Mug Cake is the ultimate fall-inspired treat when you want something sweet, quick, and cozy. With warm spices and real pumpkin, it’s like a mini pumpkin pie and cake in one — no oven required. Whip it up any time you need an instant dessert fix!

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