Moist and flavorful – this pumpkin mug cake is the perfect fall treat. It takes only a few minutes to make, requires very little clean up, and has the most delicious pumpkin spice flavor. This pumpkin mug cake is the perfect fall treat for when you need something warm, comforting and ready in minutes. It has a delicious pumpkin spice flavor with a moist texture that tastes delicious with a dollop of whipped cream or a scoop of ice cream. I really love this recipe because it’s the perfect way to get my pumpkin fix when I don’t have time to make a pumpkin loaf or pumpkin cake.
Like any of my mug cake recipes, this pumpkin mug cake is prepared in the same mug that you’ll “cook” it in. The ingredients get whisked together with a fork, and then the mug goes in the microwave to “bake”. The pumpkin puree makes this cake extremely moist. Then the brown sugar and pumpkin pie spices really give you that perfect fall flavor. This pumpkin mug cake is egg free, and can easily be made vegan by using dairy free milk.
The recipe is made in 4 simple steps:
- In a large mug, whisk together 1 ½ tablespoons oil, 2 tablespoons light brown sugar, 2 tablespoons pumpkin puree and ¼ teaspoon vanilla extract.
- Then whisk in the dry ingredients: 4 tablespoons all-purpose flour, ¼ teaspoon baking powder and ½ teaspoon pumpkin pie spice.
- Then whisk in 1 tablespoon of milk. You can use dairy free milk too, if you want to make a vegan pumpkin mug cake.
- Microwave on medium power for 90 seconds to 2 minutes. When it’s done baking, the top should be domed. Watch carefully – when the top looks domed and set, your cake should be done baking.
Tips for Making this Pumpkin Mug Cake
- Make sure you’re using 100% pure pumpkin puree and not pumpkin pie filling.
- I used light brown sugar. Granulated (white sugar) will work too.
- Choose a bigger mug than you think you’ll need. The cake will rise quite a bit as it cooks.
- If you don’t have pumpkin pie spice, use ¼ teaspoon cinnamon, plus a quick shake of ground nutmeg, ground cloves and ground ginger.
- Microwaves vary – so watch the cake carefully. Remember, this recipe is designed to be baked on medium power – and not high power, which is often standard on many models. I found using high power often lead to a dry, burnt cake.
- Be careful removing the cake from the microwave – the mug will be hot!
Whenever I have leftover pumpkin puree in the jar, instead of throwing it out – I’ll store it in the fridge. Then I can make this pumpkin mug cake with the leftover whenever I get the craving. Easy, delicious, and ready in minutes. It’s the perfect quick treat for fall.
And if you love mug cakes, I have plenty more for you to try:
Pumpkin Mug Cake
- 1 ½ tablespoons vegetable oil or canola
- 2 tablespoons light brown sugar granulated sugar works too
- 2 tablespoons pure pumpkin puree NOT pumpkin pie filling
- ¼ teaspoon vanilla extract
- 4 tablespoons all-purpose flour (31.25 g)
- ½ teaspoon baking powder
- ½ teaspoon pumpkin pie spice see substitution in the notes
- 1 tablespoon milk non-dairy milk works too
- In a large mug, whisk together the oil, sugar, pumpkin puree and vanilla extract.
- Whisk in the flour, baking powder and pumpkin pie spice. Be sure to measure the flour with a measuring spoon and level off the top.
- Whisk in the milk. The cake should no longer look lumpy.
- Microwave on medium power (on my microwave that's 600 watts) for 1-2 minutes. Watch carefully. When the cake is done, it should look set on top. Mine took about 90 seconds. Cooking the cake for too long can make it dry.
- Carefully remove from the microwave - be careful, the mug will be hot. Let it cool for a few minutes, then top with ice cream or whipped cream and a sprinkle of cinnamon or a drizzle of caramel sauce.
- Pure Pumpkin: Make sure you're using pure pumpkin and not pumpkin pie filling. Always store leftover canned pumpkin in an airtight container in the fridge.
- Pumpkin Pie Spice: If you don't have pumpkin pie spice, feel free to use ½ teaspoon cinnamon, and a quick shake of ground ginger, ground nutmeg and ground cloves.
- Milk: Feel free to use any type of milk. I used 1%. Dairy free milk works too.
- Nutrition: Details are an estimate only and based on the entire mug cake, without whipped cream or ice cream on top.