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.
So rude.
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.
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!
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Pumpkin Mug Cake Recipe
Ingredients
- 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
Instructions
- 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
Nutrition
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Warm Spinach Feta Cheese Dip
Sylvia
I have baked a generous amount in my lifetime. I had some extra puree pumpkin that I didn’t want to waste and thought to make a mug cake. This was NOT it. I had made two and both of us took one bite and threw it out. I have no idea why this has so many positive comments. But if you actually want pumpkin cake, this is no where near it.
jess
was too gummy-had to throw it out. will not make again
Debbie
Absolutely delicious. I will be making it again and again.
Christine
1 tsp of pumpkin spice was way too much and I was hesitant that there wasn’t any egg. It’s gummy and floury. I’ll eat it but won’t be making it again. Great for people who have egg intolerance.
Leah
Super versatile recipe and tasted great! I added a scoop of protein powder, and put in about twice as much pumpkin, and halved the sugar and it still turned out great. I topped it with some almond butter before cooking, and that was super good too. I did cook it for a little bit longer too.
Jeanna
This is quick and delicious. I ate it with butter and syrup because it smelled like a cinnamon pancake. (And I didn’t have ice cream or Cool Whip.)
Will definitely make again!
Christine Dake
Delicious kind of healthy and simple to make!
Jessie
This was a great mug cake that made use of leftover canned pumpkin from Thanksgiving pies, as well as leftover whipped cream. I agree with another reviewer that the baking powder taste bit me a couple of times, but overall the spices were nice and warming and the cake springy and moist. 90 seconds in my microwave was plenty for two of our mugs–the third has thicker walls and could have used 2 min.
Alanna
Super delicious! I did not use any clove. I added a few chocolate chips. I will make this again! Best mug cake I’ve had!
johnson
really delicious, easy to make. springy cake with good texture. i added chocolate chips but otherwise made as instructed.
Jackie Ramos
Flavorful but dry. Would reduce cooking time, use either applesauce or butter instead of one of the tablespoons of milk and maybe a few cranberries.
Eva Christine Mondragon-Wright
Great except too much baking powder had a bitter taste. I doubled the recipe, split between 2 disposable coffee cups and microwaved 2min 10sec in a 1000 watt micro. The rise was unexpectedly big, I liked that. I’m hoping subbing out buttermilk and a small amount of baking soda for the l baking powder, will remedy the bitter taste and still give me the beautiful rise. Also, loved the texture. All in all, pretty great recipe.
Ken
Found the cake to be dry. Next time will add a tablespoon of cooking oil to counter all the dry ingredients. But easy to see if you just wanted a treat for yourself and didn’t want to trash your kitchen, this could work.
Melinda
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!
Shawn
It’s definitely a more cakey texture. Most pumpkin treats take that consistency.
Olivia
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!!
Shawn
So glad you enjoyed it!
Ashley
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!
Anna Siegel
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.
Shawn
I’m glad you enjoyed the recipe Anna!
Lauren
Wayyyy too many spices. I should’ve known when I was putting them in to reduce but decided to follow the recipe. Would reduce by half next time.
Didn’t have texture issues like others did, but I also doubled it, used a large ramekin, and microwaved 3min.
elyse marino
made the pumpkin mug cake …it came out gummy…any suggestions?
Shawn
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.
elyse marino
thanks…I will try that!
Ann
Love love love, easy and tastes great!
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.
Judith Aponte-Randall
Shawn:
Could you provide the wattage on your Microwave?
Shawn
I tested this recipe in a 700 watt microwave.
Lily
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.
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!
Meghan Mosser
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!
Shawn
So glad you enjoyed it Meghan!
Talitha Watkinson
I substituted gluten free flour mix, and used maple syrup instead of sugar… delicious!
Shawn
Awesome! I’m so glad you enjoyed it!
Fiona
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.
Shawn
I’m so glad you enjoyed the recipe Fiona!
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!
Shawn
Nice! So glad you enjoyed it!
Mary Ann Picone
Yummy! Best mug cake recipe! Used pumpkin pie spice!
Shawn
Fantastic! So glad you enjoyed it!
Tae
This was sooo good, perfect for a late night snack. A little bit chewy, but super moist and fluffy
Shawn
I’m so glad you enjoyed it!
Juliet
I love that this mug cake actually rises! It’s delicious and fluffy and rises to about twice the height! 10/10 WOULD recommend.
Shawn
So glad you enjoyed it Juliet! 🙂
PJ
Can you make these in a disposable microwave coffee cup instead of an actual mug?
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!
Shawn
I’ve updated the recipe to reflect the correct measurement of clove. Should be just a pinch of ground cloves.
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!!!!!
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.
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.
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).
Diana
Just made this and it was delicious! Thanks for the recipe.
Shawn
So glad you enjoyed the recipe Diana!
Joan Leigh
What are the nutritional facts please
Paula
You can enter the recipe in a food tracking app, like myfitnesspal, and get the nutrition facts figured.
Jackie
Sounds yummy
Shawn
You’ll love it! 🙂