Enjoy all the pumpkin spice flavors in Pumpkin Mug Cake in just 90 seconds. This fall favorite dessert is so easy and delicious. It makes it effortless to enjoy a sweet treat anytime the craving strikes.
Pumpkin Mug Cake is so rich and decadent. Single serve desserts are so fun to make. Sometimes, you don’t have time to make an oven baked dessert or you just don’t need a full-size dessert. This recipe is a tasty solution!
I have quite the sweet tooth and also make Oreo Mug Cake and Nutella Mug Cake. This type of dessert is just so convenient!
Table of contents
Why We Love This Recipe
It’s the perfect solution when you want something sweet but don’t have much time. I also love mug cakes because it is a single serving. This is the perfect way to make dessert when you don’t need to share or feed a crowd.
I think you will be pleasantly surprised how delicious the cake is. It’s one of our favorite Canned Pumpkin Dessert Recipes.
The ingredients are simple in this mug cake with mostly pantry staples. You don’t even need eggs, butter or baking soda!
Ingredients
- All Purpose Flour. Make sure to use plain flour. Also, spoon the flour into the measuring cup instead of scooping it.
- Cinnamon. You can adjust this if you love cinnamon.
- Milk. Choose any type you prefer. I prefer to use whole milk.
- Pumpkin puree. This is just plain pumpkin and not pumpkin pie filling with spices.
- Vanilla Extract. Always use pure vanilla extract.
- Chocolate Chips. This is optional but so delicious.
- Whipped Cream. Try using Homemade Whipped Cream Recipe.
Scroll to the bottom and get the complete list of ingredients.
Substitutions and Additions
- Nuts. Walnuts or pecans taste delicious in the pumpkin mug cake recipe. Add 1-2 tsp of your favorite nuts.
- Serve more people. Double or triple the recipe to feed more people and make in a ramekin or small bowl.
- Sweetener. Instead of granulated sweetener, substitute coconut sugar, erythritol or maple syrup if desired.
- Milk. Swap the milk for almond milk if you need a dairy-free option.
Step By Step Instructions
Step 1. Get out a microwave-safe mug that is 12 oz. Combine the flour, sugar, baking powder, cinnamon, pumpkin pie spice and salt.
Step 2. Next, stir in the milk, 2 tbsp pumpkin puree, and vanilla. Mix until combined.
Step 3. Gently stir the chocolate chips into the batter if you are using them.
Step 4. Finally, microwave on high for 1 1/2-2 minutes. The cake should be set but the center still a little jiggly. Check the cake after 90 seconds. Cook for 10-15 second intervals until done. Microwave times vary.
Serving Suggestions
It’s optional but we love the cake with whipped cream. You might also like No Churn Vanilla Ice Cream and Homemade Caramel Sauce Recipe. Sprinkle with nutmeg, ginger or cloves. Drizzle with maple syrup for more tasty options.
Expert Tips
- Don’t overcook the mug cake. With mug cakes, you want to make sure that you do not overcook the mug cake. Stop cooking the cake earlier than you think as the mug cake will continue cooking as it sets.
- Use a 12 oz mug. Make sure you are using a mug that is large enough, so the batter doesn’t overflow.
- Mix thoroughly. While you don’t want to overmix, you do want to make sure it is combined well. Since you are combining the ingredients in a mug, it can be easy to overlook the bottom. Make sure to give it a good stir all the way to the bottom.
- Always use pure pumpkin. The recipe calls for canned pumpkin that does not have any spices. It is not the same thing as pumpkin pie filling.
- Allow to cool before serving. Let the mug cake sit for a few minutes before serving. The texture is best after a few minutes.
More Easy Pumpkin Recipes
Make this easy Pumpkin Mug Cake to satisfy your sweet tooth. I love hearing from you so please leave a star rating and comment.
Pumpkin Mug Cake
Ingredients
- 1/4 cup All Purpose Flour
- 2 Tablespoons granulated sugar
- 1/2 teaspoon baking powder
- ½ teaspoon cinnamon
- 1/4 teaspoon Pumpkin Pie Spice
- pinch salt
- 3 Tablespoons milk
- 2 Tablespoons pumpkin puree not pumpkin pie filling
- 1/4 teaspoon vanilla extract
- 1 Tablespoon Chocolate Chips optional
- Whipped Cream optional for serving
Instructions
- Stir together the flour, sugar, baking powder, cinnamon, pumpkin pie spice and salt together in a 12 oz mug.
- Stir in the milk, pumpkin puree, and vanilla. Mix well to make sure that all the ingredients are well combined.
- Gently stir in the chocolate chips if using.
- Microwave on high for 1 1/2-2 minutes (until the cake is just set but the center is still a little jiggly). Check the cake after 90 seconds and cook for 10-15 second intervals until done.
- Top with whipped cream when serving and enjoy!
So quick and easy. Absolutely love this recipe!