Pumpkin Mug Cake

This Pumpkin Mug Cake is a soft, moist single-serving pumpkin spice cake made with real pumpkin puree and simple pantry ingredients. It takes just 5 minutes to prepare and cooks in the microwave in about 2 minutes. Top it with whipped cream, chopped nuts, or cinnamon for a quick and easy fall dessert.

Prep Time5

Cook Time2

Cooling Time2

Servings: mug cake

Author: Miranda Couse

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