Description
Pumpkin Mug Cake is a cozy single-serve dessert made with pumpkin puree, warm spices, and simple pantry staples, cooked quickly in the microwave for a moist, flavorful treat. Perfect for busy weeknights, holiday gatherings, or a quick fall snack, this cake delivers bold flavor and soft texture in under 5 minutes. Its adaptability and ease make it a favorite for home bakers who want maximum flavor with minimal effort.
Ingredients
Scale
- 2–3 tablespoons all-purpose flour
- 1–2 tablespoons granulated sugar
- 2 tablespoons pumpkin puree
- 1 tablespoon milk
- 1 teaspoon oil or melted butter
- 1 egg yolk (optional, or substitute)
- ¼ teaspoon baking powder (pinch)
- Dash of salt
- ¼ teaspoon vanilla extract (splash)
- ½ teaspoon pumpkin pie spice (or cinnamon + nutmeg)
- Optional toppings: whipped cream, caramel sauce, powdered sugar, or ice cream
Instructions
- In a microwave-safe mug, whisk together flour, sugar, baking powder, pumpkin pie spice, and a dash of salt.
- Add pumpkin puree, milk, oil or butter, egg yolk (if using), and vanilla extract. Mix until smooth with no lumps.
- Microwave on high for 60–90 seconds, until the cake rises and sets in the center.
- Allow to cool slightly, then top with whipped cream, caramel sauce, powdered sugar, or ice cream.
- Serve warm and enjoy!
Notes
- Avoid overcooking to keep the cake moist and tender.
- Mix-ins like chocolate chips, pecans, cranberries, or caramel drizzle add extra flavor.
- Store leftover batter in the fridge for up to 24 hours or freeze for longer.
- Can also be baked at 350°F (175°C) for 10–12 minutes.
- For vegan: substitute egg with applesauce or flax egg and use plant-based milk.
- For gluten-free: use certified gluten-free flour.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: ~280–320
- Sugar: ~18 g
- Sodium: ~140 mg
- Fat: ~12 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~7 g
- Trans Fat: 0 g
- Carbohydrates: ~40 g
- Fiber: ~2 g
- Protein: ~4 g
- Cholesterol: ~35 mg