Warm, spiced, and ready in 5 minutes! This Pumpkin Spice Mug Cake is the ultimate single-serving dessert for cozy fall cravings. No oven needed—just a microwave and a mug!
If you’re craving a cozy fall treat that’s quick and easy, this Pumpkin Spice Mug Cake is just what you need! In just 5 minutes in the microwave, you can enjoy a delicious, seasonal dessert without turning on the oven. Perfect for a sweet craving or a comforting snack, this mug cake is simple, fast, and totally irresistible.
Easy pumpkin mug cake Ingredients (for 1 mug cake):
- ¼ cup (30g) all-purpose flour (*or gluten-free 1:1 blend*)
- 1 tbsp (12g) brown sugar (or coconut sugar)
- ¼ tsp pumpkin pie spice (or ⅛ tsp cinnamon + pinch of nutmeg/ginger)
- 2 tbsp (30ml) milk (dairy or almond/oat milk)
- 1 tbsp (15g) pumpkin puree (not pie filling!)
- ½ tbsp (7g) melted butter (or coconut oil for vegan)
- ¼ tsp vanilla extract
- Optional: Chocolate chips, whipped cream, or caramel drizzle!
Instructions for Pumpkin Spice Mug Cake:
- Mix dry ingredients: In a 12-oz mug, whisk flour, sugar, pumpkin spice, and a pinch of salt.
- Add wet ingredients: Stir in milk, pumpkin puree, butter, and vanilla until just combined (small lumps are okay—overmixing = tough cake!).
- Microwave: Cook on high for 60-90 seconds (start with 60; add 10-second bursts if needed). Cake is done when the top springs back lightly.
- Cool & top: Let sit 1 minute (it keeps cooking!). Add toppings and enjoy!
- Pro Tip: For oven baking, bake at 350°F (175°C) in a ramekin for 12-15 minutes.
- For extra fluffiness, add ⅛ tsp baking powder!
- Drizzle with maple syrup for a deeper fall flavor
- Pro Tip: For oven baking, bake at 350°F (175°C) in a ramekin for 12-15 minutes.
Toppings & Variations
- Suggest creative toppings:
- Try whipped cream, caramel drizzle, or crushed pecans!
- Flavor variations:
- For chocolate lovers, add 1 tbsp cocoa powder
Tips for Adjustments:
- Gluten-free: Use a gluten-free flour blend.
- Low-fat: Replace the oil entirely with applesauce.
- Extra indulgent: Mix in a spoonful of dark chocolate chips or chopped nuts before microwaving.
Storage & Nutrition
Storage: Best fresh. Refrigerate covered for up to 2 days—reheat 10-15 seconds.
Nutrition (estimate): ~250 kcal | 35g carbs | 3g protein | 2g fiber
FAQ Section
Can I double this recipe?
Yes! Use a large mug and microwave for 90-120 seconds.
Why is my cake gummy?
Overmixing or overcooking. Stir gently and stop microwaving as soon as it’s set.
Can I use fresh pumpkin?
Yes! Purée cooked pumpkin and drain excess liquid first.
This mug cake is soft, spiced, and perfect for a quick and healthy treat!
If you want to explore more pumpkin-based dessert recipes, here’s a link to a blog I love. https://tastesbetterfromscratch.com/pumpkin-mug-cake/
Love easy microwave desserts? Share your pumpkin mug cake creations with #TastyDinnerRecipes.
Did you try this recipe? Leave a comment below or tag us on Instagram @TastyDinnerRecipes!
Based on 1 Review(s)
