Pumpkin Mug Cake

Why You’ll Love Pumpkin Mug Cake Recipe

This recipe is perfect when you want a sweet treat without baking a whole cake. It’s ready in about 5–7 minutes, uses simple pantry ingredients, and gives you that “fall comfort” flavor—pumpkin puree, cinnamon, pumpkin pie spice. You get the cake‑texture and warm flavours, but in one mug, minimal mess, minimal fuss. Ideal for mornings, afternoons, or a quick dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• all‑purpose flour

• granulated sugar

• ground cinnamon

• pumpkin pie spice

• baking powder

• salt

• milk

• canned pumpkin puree

• melted butter

• vanilla extract

• chocolate chips (optional)

Directions

1. In a microwave‑safe mug (about 10–12 oz size works best), mix together the flour, sugar, cinnamon, pumpkin pie spice, baking powder, and salt until well combined.

2. Add in the milk, canned pumpkin puree, melted butter, and vanilla extract. Stir until the batter is smooth, making sure to scrape the bottom of the mug so nothing is left unmixed.

3. If using chocolate chips, fold them into the batter.

4. Microwave for about 70 to 90 seconds. You’re looking for the cake to be just set but still slightly shiny on top. Each microwave varies; start at 70 seconds, then let it rest for a minute—if it’s not fully set, microwave an additional 15‑25 seconds.

5. Allow the mug cake to cool for a minute or two before eating (it will continue to cook a little as it rests). Serve plain or with a dollop of whipped cream if desired.

Servings and timing

• Servings: 1 mug cake

• Prep time: about 5 minutes

• Cook time: about 2 minutes

• Total time: about 7 minutes

Variations

• Swap the chocolate chips for toasted pecans or walnuts for a crunchy texture.

• Use a gluten‑free 1:1 flour blend in place of all‑purpose flour for a gluten‑free version.

• Skip the chocolate chips and top with caramel sauce or a cinnamon‑sugar sprinkle instead.

• Use almond milk or oat milk if you prefer a non‑dairy version (and possibly replace the butter with a non‑dairy spread).

• Increase the pumpkin pie spice slightly for a more intense flavour, or reduce sugar if you prefer less sweetness.

Storage/Reheating

Since this is a single‐serving mug cake, it’s best enjoyed immediately. If you have leftovers (or if you make an extra), you can cover the mug and refrigerate for up to 24 hours. To reheat, microwave for about 20–30 seconds until warm and softened. Note the texture won’t be quite the same as fresh, but still enjoyable.

FAQs

What size mug should I use?

A standard 10–12 oz (300‑350 ml) mug works best. Any smaller may overflow, and any much larger may affect the cooking time and texture.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree the fresh pumpkin first until soft, then drain any excess liquid so the consistency is similar to canned pumpkin puree.

What happens if I over‑cook the mug cake?

If you microwave for too long, the cake can become dry, rubbery or overly firm. It’s better to stop a little early and let it rest, as it will finish cooking from residual heat.

Can I double the recipe for two servings?

Technically yes, but you’ll need to use a larger mug (or two mugs) and adjust the microwave time accordingly. Be cautious of overflow and adjust cook time gradually.

Is the microwave the only way to cook this?

This recipe is designed for the microwave. If you prefer to bake, you could pour the batter into a small oven‑safe dish and bake at ~350 °F (175 °C) until set—approximately 12‑15 minutes—but you’ll lose the one‑mug simplicity.

Can I skip the butter?

You can substitute melted coconut oil or a non‑dairy butter alternative. The butter adds flavor and moisture, so substituting something with similar fat content is best.

What’s the best way to check if the cake is done?

Look for the top to be set but still slightly shiny—not wet. Also, the center should spring back gently when touched with a clean finger. If it wobbles significantly or looks raw, microwave an additional short burst.

Can I make this ahead of time?

Because it’s meant to be quick and single‑serve, it’s best made fresh. You could prepare the dry ingredients in advance, then add wet ingredients when ready to cook. Once cooked, storing and reheating is possible as noted above.

How can I make it even more fall‑themed?

Consider adding a pinch of nutmeg, cloves, or ginger along with the pumpkin pie spice. You could also top with whipped cream, a dash of ground cinnamon, or a drizzle of maple syrup.

Conclusion

If you’re craving something warm, comforting, and quick with the rich fall flavour of pumpkin and spice, this mug cake fits the bill beautifully. It requires minimal time, minimal clean‑up, and gives you a satisfying dessert (or treat) when you don’t want to bake a full cake. Try making it for yourself—single‑serving, spiced, and ready in minutes.