This Pumpkin Mug Cake is a quick and easy delicious fall treat that you will crave! Made with ingredients you probably already have on hand, this microwavable dessert for one is ready in about 5 minutes.
I have a wicked sweet tooth and love a good, quick dessert for one. This Pumpkin Mug Cake is absolutely delicious. And it’s super easy to make.
Why this recipe works
You can make this easy microwave dessert any time you’re craving something sweet. And because you don’t have to turn on the oven, you can start enjoying this before the weather even starts to cool down.
I never thought I was big pumpkin fan. But then I realized that when done well, pumpkin desserts are insanely tasty! (If you aren’t into pumpkin you can try my Microwave Bread Pudding Recipe!)
This cozy dessert uses things you probably already have on hand (maybe stock up on a few cans of pumpkin for the season so you can make this any time you want).
The recipe takes a classic mug cake and makes it fall-friendly with the canned pumpkin and warm fall spices in the pie spice. It’s comfort food for 1!
The flavor is like a spice cake that has been kissed by pumpkin. It’s sweet and tender and I can’t wait to shovel it into my face again soon.
Need a larger pumpkin dessert to feed a crowd? Serve a Pumpkin Sheet Cake with Cream Cheese Frosting, a Pumpkin Dump Cake or a Fireball Pumpkin Pie.
Ingredient Notes
While I typically like to make boxed cake mix desserts to keep things easy, a mug cake requires a few more ingredients. These are typical cake mix things that you probably already have in your pantry.
Flour, salt, an egg, vanilla, butter, brown sugar and baking powder are needed for the base mix. I use salted butter almost exclusively but if you are worried about sodium, you can use unsalted.
You could use white sugar if you prefer but brown sugar gives it a little more depth of flavor.
Canned pumpkin puree and pie spice bring this yummy dessert into fall. If you don’t have pie spice, you can either make your own or use whatever spices you think would taste good like cinnamon, nutmeg, clove, etc.
I used heavy cream to make this cake because I like how rich it makes it. You can use regular milk if you prefer. Skim milk may not give you the best flavor but will still probably work.
Step-by-Step Instructions
This recipe is made in a microwave-safe mug that is at least 10 ounces (these are a little larger). The cake will rise a bit so you want to make sure it doesn’t spill over the top.
I prefer to make this pumpkin spice mug cake right in the cup since it won’t dirty another dish but you could make it in a small bowl then transfer it to the mug to cook if you prefer.
Spray the mug with a non-stick cooking spray to make cleaning up easier.
To the mug add flour, brown sugar, pie spice, baking powder and salt.
Whisk the dry ingredients together.
Add in the pumpkin. In my opinion, this is the perfect amount of pumpkin. You get a nice pumpkin flavor without it being too overbearing.
Add melted butter, heavy cream, egg and vanilla.
Mix well with a fork.
Place the mug in the microwave and cook for 1 1/2 minutes. It most likely won’t be done but everyone’s microwave is different so a quick check is always good. But no need to mix or anything.
Put it back in for another 1 1/2 minutes. Use a toothpick or cake tester to make sure it’s cooked through.
Let cook for a few minutes before eating. The flavors always stand out a little more when the temperature isn’t super hot.
Top it with whipped cream, candied pecans, a caramel drizzle, or even another sprinkle of brown sugar and pumpkin pie spice.
Or eat it plain. It’s delicious no matter how you serve it.
Tips and Tricks
- The cake will rise as it cooks but will sink a little bit as it cools.
- Make sure to mix the batter well. Consider using a spatula to ensure there are no dry ingredients left on the bottom of the cup.
- Although these are called mug cakes, I find that shorter, wider bowls like a large ramekin works better for an even cook. However the mug I used worked perfectly!
- Change this recipe up any way you like. This would also be delicious with chocolate chips mixed in!
- Make sure you use pure pumpkin in a can that doesn’t have extra spices added.
Fequently Asked Questions
A mug cake is a dessert made for one person that is cooked in a mug, usually in the microwave. It’s a single-serving of cake that can be made and eaten right out of the vessel it’s cooked in. And you can make them in all kinds of tasty flavors like this pumpkin spice version.
I guess you could make multiple or use the recipe card to increase the servings, but what makes a mug cake so great is that they are single serving. If you want to make a larger pumpkin dessert, I would make a Pumpkin Sheet Cake instead.
Yes. But you have leftovers? Just kidding. Just let the mug and cake cool completely. Cover with foil and store in the refrigerator. It will last for a day or 2, especially if you haven’t added any toppings. To eat, let come to room temperature or microwave for 15 seconds. You don’t want to cook it any more just take the chill off.
This delicious Pumpkin Mug Cake is sweet and spiced and has the best flavor! Make one for yourself any time you need a tasty treat!
Related Recipes
- Make a yummy Salted Caramel Pumpkin Pie Milkshake! It’s perfect for those warm days before the weather starts to feel like fall.
- A Pumpkin Trifle is an easy layered dessert that is great for a crowd.
- A Brown Sugar Pie is an old-fashioned dessert that you won’t be able to get enough of. It’s a great option is you aren’t a pumpkin lover.
Pumpkin Mug Cake
Equipment
- 10 ounce microwave safe mug
Ingredients
- 3 tablespoon brown sugar
- 3 tablespoon flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon pumpkin pie spice blend
- 1 tablespoon butter, melted
- 1 egg
- 1 tablespoon heavy cream
- 1/4 cup canned pumpkin
- 1/4 teaspoon vanilla
Instructions
- Spray your microwave safe mug with non-stick cooking spray.
- To the mug add brown sugar, flour, baking powder, pumpkin pie spice and salt.
- Whisk together to combine.
- Add egg, heavy cream, pumpkin, melted butter and vanilla.
- Mix well to combine. Use a spatula to scrape any dry ingredients from the bottom of the mug.
- Place the mug in the microwave and cook for 1 1/2 minutes then check but don't mix.
- Cook for another 1 1/2 minutes.
- Use a toothpick to check that the center is cooked through.
- Let cool for about 3 minutes before eating.
- Top with whipped cream, candied pecans, a caramel drizzle or vanilla ice cream if desired.
Notes
- The cake will rise as it cooks but will sink a little bit as it cools.
- Make sure to mix the batter well. Consider using a spatula to ensure there are no dry ingredients left on the bottom of the cup.
- Although these are called mug cakes, I find that shorter, wider bowls like a large ramekin works better for an even cook. However the mug I used worked perfectly!
- Change this recipe up any way you like. This would also be delicious with chocolate chips mixed in!
- Make sure you use pure pumpkin in a can that doesn’t have extra spices added.
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