This Pumpkin Mug Cake Recipe is a super quick and easy way to get that pumpkin fix without tearing up your entire kitchen!
Am 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.
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.
MUG CAKE RECIPE VARIATIONS:
- 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.
For a dessert that’s ready in just 3 minutes, you really can’t beat this one!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
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Pumpkin Mug Cake Recipe
- 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 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
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I liked the taste, but not the texture. Much too cake-y…. I was hoping for something more gooey, like a lava cake or a pie, I suppose. I microwaved only for 1 min 20 sec, but I may try again at just 30 or 45 seconds. But again, flavors were great!
It’s definitely a more cakey texture. Most pumpkin treats take that consistency.
Mmmm! My husband made this and it turned out so delish. The cake-y consistency is perfect and way better than other mug cakes I’ve tried. Thank you!!
So glad you enjoyed it!
This is my new go to late night snack! I always have organic pumpkin puree on hand because my doggo gets 3 tbsp a day as a healthy treat. I used Swerve instead of sugar and whole wheat flour instead of white and it’s perrrrfect!
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.
I’m glad you enjoyed the recipe Anna!
made the pumpkin mug cake …it came out gummy…any suggestions?
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.
thanks…I will try that!
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.
Could you provide the wattage on your Microwave?
I tested this recipe in a 700 watt microwave.
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.
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!
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!
So glad you enjoyed it Meghan!
I substituted gluten free flour mix, and used maple syrup instead of sugar… delicious!
Awesome! I’m so glad you enjoyed it!
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.
I’m so glad you enjoyed the recipe Fiona!
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!
Nice! So glad you enjoyed it!
Mary Ann Picone
Yummy! Best mug cake recipe! Used pumpkin pie spice!
Fantastic! So glad you enjoyed it!
This was sooo good, perfect for a late night snack. A little bit chewy, but super moist and fluffy
I’m so glad you enjoyed it!
I love that this mug cake actually rises! It’s delicious and fluffy and rises to about twice the height! 10/10 WOULD recommend.
So glad you enjoyed it Juliet! 🙂
Can you make these in a disposable microwave coffee cup instead of an actual mug?
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!
I’ve updated the recipe to reflect the correct measurement of clove. Should be just a pinch of ground cloves.
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!!!!!
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.
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.
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).
Just made this and it was delicious! Thanks for the recipe.
So glad you enjoyed the recipe Diana!
What are the nutritional facts please
You can enter the recipe in a food tracking app, like myfitnesspal, and get the nutrition facts figured.
You’ll love it! 🙂