This is a single serve pumpkin mug cake, made in under 5 minutes in the microwave! It's soft, delicious, and perfectly spiced.
BESTIES. This is the perfect single serve dessert, mug cakes are the best kept secret. When I don't have the time or don't feel like making an entire pumpkin butterscotch cake or a loaf of pumpkin bread with cream cheese frosting I make a mini pumpkin cake in a mug! There's NO egg or oil, so it's safe to eat even when it's a little undercooked.
Pumpkin mug cake is one of my favorite pumpkin recipes to make in the fall because of how quick and easy it is. Around Christmas time it's eggnog mug cake, always with whipped cream on top! Mug cakes are easy and convenient, no oven required, which makes them my favorite single serve dessert ever.
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Why You'll Love This Recipe
- Taste: Fluffy, pumpkin flavored mug cake with brown sugar. The cinnamon and pumpkin are the dominant flavors.
- Ease: Beginner friendly, so simple for kids to do as well with supervision. No oven required.
- Time: Less than 5 minutes! Yee haw!
🛒 Key Ingredients
- Pumpkin puree - make sure it's the puree, not the canned pumpkin pie mix.
- Brown sugar - makes the most delicious moist mug cake.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- PUT A CARAMEL IN IT. Caramel stuffed mug cake is heaven. Put in TWO caramels or a chocolate covered caramel in the middle before cooking it. You'll thank me later.
- I use dairy for my mug cakes usually, but you can use any plant based milk too to make it a vegan pumpkin mug cake.
- Maple syrup in place of brown sugar is a delicious substitute and doesn't effect cook time much.
- You can add any kind of chocolate chip in this cake and it will taste delicious. Ask me how I know.
- Chopped nuts are also delicious!
🧑🍳 Instructions
- Step 1. In a 12 oz. microwave safe mug, combine milk, pumpkin puree, vanilla, and sugar.
- Step 2. Add cinnamon, ginger, clove, nutmeg, flour, baking powder, and salt. Can substitute with ¾ teaspoon pumpkin pie spice. Mix well.
Pro Tip: Use a microwave-safe mug that holds at least 10-12 oz so batter can rise safely and cook evenly.
- Step 3. Microwave on high power for 2 minutes. Sometimes the mug cake rises a little above the edge of the mug, it shrinks back down as it cools. It's never overflowed for me. If it seems a little underdone, add 10 more seconds to the cook time. (I actually like it a little underdone, it reminds me of pumpkin pie).
- Add whipped cream and sprinkle some mini chocolate chips on top. You could also drizzle a little maple syrup or caramel sauce over it for a maple pumpkin mug cake. Yum!
TIP: Use a bowl or ramekin for a bigger surface area to hold a generous amount of whipped cream on top!
📌 Troubleshooting
- Rubbery/chewy center: overcooked or overmixed, → reduce cook time by 10-20 seconds.
- Gummy/wet bottom: undercooked, add 10-15 seconds to cook time.
- Too dense: too much pumpkin/liquid or not enough leavening → add ⅛-1/4 teaspoon baking powder next time.
- Soggy after adding topping: add toppings after a 1-2 minute rest to avoid steam softening.
❄️ Make Ahead, Store, and Freezing Tips
Batter: refrigerate up to 24 hours in sealed container. Make sure to stir before microwaving.
Cooked mug cake: refrigerate 2 days. Reheat 10-20s in microwave or 5-6 min in 300°F oven to refresh.
Freezing: not great for fully cooked microwave mug cakes (it changes the texture). A better option would be to freeze batter portions in silicon molds and microwave from partially thawed, 3-4 minutes or more if needed.
❓Frequently Asked Questions
Yes, this recipe doesn't use egg and doesn't need it. It's perfect without it!
The biggest reasons are overcooking and overmixing. When the top gets too hot it can cause it to have a rubbery texture. Try to reduce the cooking time or cook it in a bowl next time.
🎃 More Fall Pumpkin Recipes
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Pumpkin Spice Mug Cake
Equipment
Ingredients
- 2 Tablespoons milk any type
- 4 Tablespoons pure pumpkin puree
- ½ teaspoon vanilla extract
- 2 Tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- pinch allspice
- 4 Tablespoons all purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 1 Tablespoon miniature chocolate chips optional
Instructions
- In a 12 oz. microwave safe mug, combine 2 Tablespoons milk , 4 Tablespoons pure pumpkin puree, ½ teaspoon vanilla extract, and 2 Tablespoons brown sugar.
- Add ½ teaspoon cinnamon, ¼ teaspoon ginger, pinch allspice,4 Tablespoons all purpose flour, 1 teaspoon baking powder, and pinch of salt. (Can substitute with ¾ teaspoon pumpkin pie spice. Mix well.
- Microwave on high power for 2 minutes. Sometimes the mug cake rises a little above the edge of the mug, it shrinks back down as it cools. It's never overflowed for me.
- Optional: Add whipped cream and sprinkle some mini chocolate chips on top!
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
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