Pumpkin Mug Cake

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.

Course Dessert

Cuisine American

Keyword Pumpkin Mug Cake, Vegan Pumpkin Mug Cake

Prep Time 5

Cook Time 1

Total Time 6

Servings mug cake

Calories 407kcal

Author Fiona Dowling

Ingredients

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

Instructions

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.

Notes

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.

Nutrition