Moist and flavorful, this pumpkin mug cake is an ideal fall treat. Ready in minutes with minimal cleanup, it has a warm pumpkin spice taste and tender texture.
This pumpkin mug cake is perfect when you want something warm and comforting without spending much time in the kitchen. The pumpkin puree keeps the cake tender and moist, while brown sugar and pumpkin pie spices provide classic autumn flavor. Serve with whipped cream or a scoop of ice cream for an indulgent finish. This recipe is egg-free and can be made vegan by using a plant-based milk.
The cake is mixed and cooked in the same mug. Simply whisk the ingredients with a fork, then microwave the mug so the cake sets quickly. This single-serving dessert is a great way to enjoy pumpkin flavors when you don’t want to bake a loaf or full cake.
The recipe is made in four simple steps:
- In a large mug, whisk together 1 1/2 tablespoons oil, 2 tablespoons light brown sugar, 2 tablespoons pumpkin puree and 1/4 teaspoon vanilla extract.
- Whisk in the dry ingredients: 4 tablespoons all-purpose flour, 1/2 teaspoon baking powder and 1/2 teaspoon pumpkin pie spice.
- Whisk in 1 tablespoon milk (dairy or non-dairy for a vegan version) until the batter is smooth.
- Microwave on medium power for 90 seconds to 2 minutes. The top should look domed and set when done—avoid overcooking to keep the cake moist.
Tips for Making this Pumpkin Mug Cake
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Light brown sugar adds depth, but granulated sugar works if that’s what you have.
- Choose a larger mug than you expect—the cake rises while cooking.
- If you don’t have pumpkin pie spice, substitute 1/4 teaspoon cinnamon plus small pinches of ground nutmeg, cloves and ginger.
- Microwave power varies. This recipe is intended for medium power; cooking on high can dry or burn the cake. Watch closely as it approaches doneness.
- Use caution when removing the mug from the microwave—the mug will be hot.
Leftover pumpkin puree keeps well in the fridge and is perfect for making this mug cake whenever a craving hits. Quick, simple and satisfying, this single-serving dessert is an easy way to enjoy pumpkin season.
If you enjoy mug cakes, try other varieties like vanilla, chocolate, peanut butter or Nutella for more fast treats.
Pumpkin Mug Cake
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Ingredients
- 1 1/2 tablespoons vegetable oil (or canola)
- 2 tablespoons light brown sugar (granulated sugar works too)
- 2 tablespoons pure pumpkin puree (NOT pumpkin pie filling)
- 1/4 teaspoon vanilla extract
- 4 tablespoons all-purpose flour (about 31 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice (see notes for substitute)
- 1 tablespoon milk (non-dairy works too)
Instructions
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In a large mug, whisk together the oil, sugar, pumpkin puree and vanilla extract.
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Whisk in the flour, baking powder and pumpkin pie spice. Measure and level the flour for best results.
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Whisk in the milk until the batter is smooth and no longer lumpy.
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Microwave on medium power for 1–2 minutes (around 600W on many microwaves). Watch closely—mine took about 90 seconds. The top should look set but not dry.
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Carefully remove the hot mug, let the cake cool for a few minutes, then top with whipped cream, ice cream, a sprinkle of cinnamon or a drizzle of caramel.
Notes
- Pure Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Store leftover canned pumpkin in an airtight container in the fridge.
- Pumpkin Pie Spice: If you don’t have it, use 1/2 teaspoon cinnamon plus a pinch each of ground ginger, nutmeg and cloves.
- Milk: Any milk works; use dairy-free milk to keep the recipe vegan.
- Nutrition: Nutrition details are estimates for the cake alone and do not include toppings.
Nutrition
Carbohydrates: 51g,
Protein: 4g,
Fat: 21g
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