Pumpkin Mug Cake
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This Pumpkin Mug Cake is soft, moist, and packed with pumpkin spice flavor! It’s made with real pumpkin puree and a handful of simple ingredients right in a mug. Pop it in the microwave for about 1 and a half minutes, and you’ve got a warm pumpkin cake that’s perfect for when you’re craving something sweet but don’t want to bake an entire cake.
Sometimes I just want a little pumpkin dessert without making a dozen cupcakes or a whole pumpkin cake. That’s where this easy pumpkin mug cake comes in handy!
Everything gets mixed together in one mug, so there’s no need to drag out the mixer or dirty a bunch of dishes. Top it with a dollop of whipped cream, a sprinkle of cinnamon, or some chopped pecans, and dig in!
Why You’ll Love This Pumpkin Mug Cake Recipe
- Quick and easy! You can have a cake ready to eat in less than 10 minutes.
- It’s a perfect single-serving cake.
- No eggs are needed for this recipe. Just like the pumpkin wacky cake!
- Easy cleanup. Everything is mixed together in the mug that it’s cooked in.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Pumpkin pie spice – This adds the warm spice flavor and includes cinnamon, nutmeg, ginger, and cloves.
Pumpkin puree – Use 100% pumpkin puree. If it’s really runny, dab it dry with a paper towel.
Vegetable oil – This keeps the cake moist and tender. You can use any neutral-flavored oil such as canola oil, avocado oil, or peanut oil for this recipe.
Substitutions and Variations
- Add 1 tablespoon of chocolate chips to the pumpkin batter to make a pumpkin chocolate chip mug cake.
- Add a cream cheese frosting for a topping!
- Drizzle a little caramel sauce over the warm cake for an extra sweet treat.
- Try using melted butter instead of vegetable oil for a richer, buttery flavor. The textire may be slightly different though.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Pumpkin Mug Cake
Step 1: Grease a microwave-safe mug and whisk in the dry ingredients in the mug.
Step 2: Add the pumpkin puree, milk, vegetable oil, and vanilla extract.
Step 3: Whisk or stir with a spatula until smooth and no dry ingredients remain.
Step 4: Microwave on high for 1 1/2 minutes to 2 minutes.
Step 5: Let the cake cool for 2 to 3 minutes and then top with any of the optional toppings!
Tips for the Best Pumpkin Mug Cake
- Use a large enough mug. Choose one that holds at least 10 ounces so the batter has room to rise.
- Grease the mug. A light coating of nonstick cooking spray helps keep the cake from sticking.
- Scrape the bottom of the mug. Make sure there aren’t any pockets of dry flour hiding at the bottom.
- Don’t overmix the batter. Mix just until the batter is smooth.
- Watch the cooking time. Every microwave is a little different.
- Use 15-second intervals. It’s the easiest way to avoid overcooking the cake.
- Let it cool slightly. The mug and cake will be extremely hot straight from the microwave.
How to Put on Pumpkin Mug Cake
Some of my favorites include:
- Whipped cream
- Chopped pecans or walnuts
- A sprinkle of cinnamon
- Caramel sauce
- Cream cheese frosting
- Vanilla ice cream
- Mini chocolate chips
My favorite way to serve it is slightly warm with a dollop of whipped cream and a sprinkle of cinnamon. The whipped cream softens over the warm pumpkin cake, and it’s so good!
How to Store
I recommend eating the cake shortly after cooking it. You can store it in the refrigerator covered for up to 2 days and warm it back up in the microwave, but it may be tough and drier than enjoying it when it’s freshly cooked.
I don’t recommend freezing the mug cake. It’s one small portion that can be made in less than 10 minutes. No sense in freezing it for later.
Recipe FAQs
This recipe was developed for the microwave, so I haven’t established an oven baking time.
If you want to experiment with baking it, use an oven-safe ramekin rather than assuming your microwave-safe mug is also oven-safe. Let us know in the comments if it works and your times for it too!
You can try homemade pumpkin puree as long as it’s thick and not watery.
Homemade puree can contain more moisture than canned pumpkin, which may change the cake’s texture.
If you don’t have pumpkin pie spice, you can make your own. I have a great how to make pumpkin pie spice post that uses cinnamon, ginger, nutmeg, and cloves.
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
Pumpkin Mug Cake
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Ingredients
Cake
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 3 tablespoons canned pumpkin puree
- 2 tablespoons whole milk
- 1 tablespoon vegetable oil
- 1/4 teaspoon vanilla extract
Topping
- Whipped cream, optional
- Pecans, optional
- Ground cinnamon, optional
- Caramel sauce, optional
Instructions
- Use a microwave-safe mug with at least a 10 ounce capacity. Using a smaller size will let the cake overflow.
- Lightly grease the inside of the mug with nonstick cooking spray.
- In the mug, add the all-purpose flour, granulated sugar, baking powder, salt, and pumpkin pie spice. Using a small whisk, whisk until well combined.
- Add the canned pumpkin puree, milk, vegetable oil, and vanilla extract to the mug. Whisk or mix everything together until the batter is smooth.
- Place the mug in the microwave and microwave on high for about 1 minute and 30 seconds to 2 minutes. The cooking time may vary depending on your microwave’s power (mine is 1000 watts), so keep an eye on the cake. The cake should rise and firm up. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If not, microwave in 15-second intervals until done.
- Carefully remove the mug from the microwave. It will be very hot.
- Allow the cake to cool for 2 to 3 minutes before adding the optional toppings like whipped cream, chopped nuts, or a sprinkle of cinnamon.
Nutrition Info
(Nutrition information is automatically calculated, so should only be used as an approximation.)