Pumpkin Mug Cake Recipe

This Pumpkin Mug Cake Recipe is ready in just 3 minutes! It's the perfect single serve dessert this Fall!

This Pumpkin Mug Cake Recipe is a super quick and easy way to get that pumpkin fix without tearing up your entire kitchen!

This Pumpkin Mug Cake Recipe is ready in just 3 minutes! It's the perfect single serve dessert this Fall!pinterestAm I the only one who loves single serve desserts? Sometimes when the craving for something sweet hits I’m just not in the mood to bake a whole loaf of Chocolate Chip Pumpkin Bread. Plus that takes quite a while… so this 3 minute Pumpkin Mug Cake is perfect!

I can not believe how fast this year flew by. I’m already talking Christmas presents with my kids and planning out our holiday parties. I feel like when you get older, time just flies by.

So rude.

My favorite single serve Pumpkin Cake! Ready in just 3 minutes!

One of my favorite things to do to try and slow down time is to turn off my phone, whip up this pumpkin mug cake recipe, grab a blanket and go sit on my porch swing and watch the kids play outside.

Since I live in the desert I can still sit outside in November. When I lived in Canada I would sit by the window and watch the kids freeze while playing in the snow.

Ahh, memories.

I LOVE this moist and flavorful pumpkin mug cake recipe! It's a quick and easy dessert to whip up!


  • For this recipe I use some basic spices like cinnamon, nutmeg, clove and ginger. If you have a pumpkin pie spice blend, feel free to substitute all the spices with 1 tsp of the pumpkin pie spice blend.
  • Add in 2 tbsp of semi-sweet chocolate chips for an even sweeter experience.
  • Top your mug cake with cool whip, whipped cream, ready whip, or even a scoop of vanilla ice cream!

This cake is mixed right inside the mug it’s going to be “baked” in, making it a super easy and quick clean-up! When it’s microwaved the cake batter will rise up, nearly wanting to topple over, but once it’s pulled out of the microwave it settles back down into the cup.

This delightful mug cake is filled with pumpkin spice and topped with whipped cream!

For a dessert that’s ready in just 3 minutes, you really can’t beat this one!


Make sure you don’t miss a thing! Follow I Wash You Dry here:

A close up of a mug with pumpkin cake and whipped cream
Print Recipe Pin Recipe Rate this Recipe
4.67 from 15 votes

Pumpkin Mug Cake Recipe

This delightful Pumpkin Mug Cake is ready in just 3 minutes!
Prep Time1 min
Cook Time2 mins
Total Time3 mins
Course: Snack
Cuisine: American
Servings: 1
Calories: 256 kcal
Author: Shawn


  • 4 tbsp all purpose flour
  • 2 tbsp white granulated sugar
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • pinch of ground clove
  • ¼ tsp ground ginger
  • pinch of salt
  • 2 tbsp pumpkin puree
  • ½ tsp vanilla extract
  • 3 tbsp milk


  • Mix all dry ingredients together in a 12 oz mug.
  • Stir in the milk, pumpkin puree, and vanilla. Mix well, especially the bottom so there is no dry bits stuck at the bottom.
  • Microwave on high for 2 minutes. Top with whipped cream and sprinkle with cinnamon if desired


Calories: 256kcal | Carbohydrates: 55g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 510mg | Potassium: 121mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4742IU | Vitamin C: 1mg | Calcium: 334mg | Iron: 2mg
Keywords: Cinnamon, Mug Cake, pumpkin, Quick
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!


This Pumpkin Mug Cake Recipe is ready in just 3 minutes! It's the perfect single serve dessert this Fall!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
37 Responses
  1. Anna Siegel

    4 stars
    This was a great mug cake! Very easy to make vegan with oatmilk, rose nice and high, and had good flavor. I recommend for those who are spice-sensitive to turn down the spice. The texture was slightly off, but no more so than just about every other mug cake. I think that’s the nature of microwave cooking.

    1. Pumpkin cake is more dense than a traditional cake, so I’m not sure if that’s the issue you’re noticing. If it’s still too dense, it sounds like you might have too much liquid in there. I would reduce the liquid or pumpkin slightly and try again.

  2. Lisa Finlayson

    This definitely makes a large mug cake, especially if eating with vanilla ice cream. I think that I will try it as two smaller ramakins next time. I did reduce the nutmeg, ginger, and cloves, and the flavor is fine. The size is just big for just me.

  3. Lily

    3 stars
    2 days ago I made a muffin recipe and had left over mix so I wanted to see if it would turn into a mug cake and it did and was better than this. I can’t quite tell if their is to many cloves or to much baking powder I think both because it has a to bitter taste. I would suggest a little more sugar and less cloves and baking powder. Also mine was a little dense so I suggest sifting the dry ingredients first and stirring to the minimum.

    1. Shawn

      Hi Lily, thanks for your feedback. Feel free to reduce the spices to your taste preference. As for the density of the mug cake, keep in mind that pumpkin cake is more dense than a typical cake or muffin due to the consistency of the ingredients. If you remove too much baking powder it’ll become more dense. Hope that helps!

  4. Meghan Mosser

    5 stars
    WOW. I was super skeptical of this mug cake because I’ve never made a good one, but this was delicious! Perfect when you just want a single serving of something pumpkin and sweet!

  5. Fiona

    5 stars
    This is the best mug cake recipe I’ve tried- albeit out of two haha. The first was a chocolate one from some other site that was grainy and really terrible, but this one has a lovely texture and tastes amazing. I swapped white for brown sugar, put in about 1.5 tbsp of sugar and slightly more pumpkin puree, and was worried that the cake would turn out strangely, because of the measurements being so small in the first place, but was pleasantly surprised at how well it turned out.

  6. Yedidyah

    I just made this in bulk for my family for the next week. I just made the batter and am storing it in the fridge. I hobestly don’t even know if it’s going to last that long. It’s very fluffy and honestly delightful. I changed out the milk for buttermilk, as, well, sometimes that’s what one has. Thank you for sharing!

  7. Linda Snyder

    What does 1/4 clove constitute in the ground clove spice? Maybe the person who didn’t like it added 1/4 tsp. of ground clove instead of 1/4 clove. Is it just like a pinch of clove or what? Sounds like a minute amount or are my thoughts wrong and the recipe should have read 1/4 tsp. clove instead of 1/4 clove? Please advise. Thanks!

  8. Jackie

    these are actually DISGUSTING! 10/10 do not recommend. the clover burns your mouth and is way to strong. you can’t taste any pumpkin!!! DO NOT TRY!!!!!

    1. Gene

      Wow Jackie you are nasty. Why would you come on someone’s page and say that. It’s obvious it’s the way you made them. They are delicious.

    2. Shawn

      Sorry you didn’t like the flavor Jackie. I’m thinking you might have used too much of the cloves, which can be strong if you do.

  9. Dare

    Best texture of any mug cake that I’ve had so far, usually they come out kind of chewy for me but this actually had a cake texture. Tasted awesome! Was a great way to help satisfy my pumpkin craving. (I used unsweetened cashew milk for the milk).

Leave a Reply

Recipe Rating

Shawn Syphus smiling

Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

I Wash You Dry Newsletter

Popular Categories

A chocolate cake displayed on a gold caked titled, \"Desserts\"Food in a skillet titled, \"One Skillet\"