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5 from 1 vote

Caramel Stuffed Pumpkin Mug Cake

Caramel Stuffed Pumpkin Mug Cake is my FAVORITE quick and easy fall dessert. This fluffy mug cake is ready in less than 5 minutes! 
Prep Time2 minutes
Cook Time2 minutes
Course: Dessert
Cuisine: American
Servings: 1
Calories: 365kcal
Author: Sara Smith

Equipment

  • Microwave

Ingredients

  • 3 Tablespoons Milk I use 2%
  • 2 Tablespoons pure pumpkin puree
  • ½ teaspoon vanilla extract
  • 2 Tablespoons white granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • pinch clove
  • pinch nutmeg
  • pinch salt
  • 4 Tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 2 soft caramels
  • 1 Tablespoon miniature chocolate chips optional

Instructions

  • In a 12 oz. microwave safe mug, combine milk, pumpkin puree, vanilla, and sugar.
  • Add cinnamon, ginger, clove, nutmeg, and salt. Can substitute with ¾ teaspoon pumpkin pie spice. Mix well.
  • Add flour and baking powder, and stir until combined. Don't overmix, it will result in a chewy, less fluffy mug cake. Place caramels one on top of the other in the center of the batter and press down slightly until only the top of the caramel is showing. Don't push all the way under the batter.
  • 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.

Nutrition

Calories: 365kcal