Quick and easy Pumpkin Mug Cake made in minutes. Warm, fluffy, and filled with cozy fall spices, it’s the perfect single-serve dessert.
This Pumpkin Mug Cake is a quick and cozy dessert you can make in minutes. With pumpkin purée, a touch of sweetness, and warm fall spices, it bakes up light and fluffy right in the microwave.
Perfect for when you’re craving something seasonal but don’t want to make a full cake. It’s one of our favorite Canned Pumpkin Dessert Recipes.
I have a big sweet tooth and also make Oreo Mug Cake and Nutella Mug Cake for more delicious mug cake recipes. This type of dessert is just so convenient! If you are keto, try Keto Coconut Flour Mug Cake Recipe.
Table of contents
Why We Love This
- Quick and easy: Ready in just minutes using simple pantry staples and no egg or butter.
- Single-serve treat: Perfect when you’re craving dessert without baking a whole cake.
- Cozy fall flavor: Pumpkin and warm spices make it a seasonal favorite.
- Customizable: Add chocolate chips, nuts, or a dollop of whipped cream on top.
- No oven needed: Microwave makes it convenient for anytime baking.
Ingredients
- All-Purpose Flour: Use plain flour, and spoon it into the measuring cup instead of scooping for accuracy.
- Cinnamon: Adjust to taste if you love a stronger cinnamon flavor.
- Milk: Any type works, though whole milk gives the best richness.
- Pumpkin Purée: Be sure to use 100% pumpkin, not pumpkin pie filling.
- Vanilla Extract: Pure vanilla extract enhances the warm flavors.
- Chocolate Chips (Optional): Adds a sweet, melty touch to each bite.
- Whipped Cream: Finish with a dollop on top. Homemade Whipped Cream is especially delicious.
Scroll to the bottom and get the complete list of ingredients.
Variations
- Chocolate Pumpkin: Stir in cocoa powder or use chocolate cake mix for a richer flavor.
- Nutty Crunch: Add chopped pecans, walnuts, or almonds for texture.
- Pumpkin Spice Boost: Mix in extra pumpkin pie spice, nutmeg, or ginger for bolder flavor.
- Cream Cheese Swirl: Drop in a spoonful of sweetened cream cheese before microwaving for a cheesecake-style surprise.
- Caramel Drizzle: Top with caramel sauce for a bakery-style finish.
- Gluten-Free Option: Substitute with a gluten-free flour blend.
- Dairy-Free Version: Use almond, oat, or soy milk and dairy-free chocolate chips.
- Almond Flour Swap: Replace all-purpose flour with almond flour for a gluten-free, nutty variation. The cake will be more moist and slightly denser, but still delicious.
- Sugar-Free Option: Swap sugar for powdered erythritol. The sweetness is slightly less, and the texture may be a touch drier, but it’s perfect for a low-sugar treat.
- Coconut Flour Swap: Replace all-purpose flour with coconut flour (use about 1/4–⅓ cup per 1 cup flour) and add extra liquid. The cake will be denser with a mild coconut flavor.
Step By Step Instructions
Step 1. Get out a microwave-safe mug that is 12 oz. You can also use a small bowl. 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
- Use the Right Mug: A microwave-safe mug that holds at least 12 ounces prevents overflowing.
- Don’t Overfill: Fill the mug only halfway since the cake will rise as it cooks.
- Mix Well: Stir the batter thoroughly to avoid dry flour pockets at the bottom.
- Adjust Cook Time: Microwaves vary. Start with 60–70 seconds and add more time in 10-second bursts if needed.
- Check for Doneness: The cake should look set on top but still soft and moist inside.
- Cool Slightly: Let it rest for 1–2 minutes after cooking so the flavors settle.
- Add Toppings: A dollop of whipped cream, a drizzle of caramel, or extra chocolate chips make it even better.
More Easy Pumpkin Recipes
Make this easy Pumpkin Mug Cake recipe 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
See how we calculate recipe costs.
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!