Description
Pumpkin mug cake is a single-serving, microwaveable dessert infused with warm pumpkin spice flavors. It’s quick, cozy, and ready in minutes, making it the perfect fall-inspired treat for breakfast, snacks, or dessert. Moist, fluffy, and customizable with add-ins like chocolate chips or nuts, this cake delivers indulgence without the fuss.
Ingredients
Scale
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 2 tablespoons granulated sugar (or sugar substitute)
- 2 tablespoons pumpkin purée
- 2 tablespoons milk (dairy or plant-based)
- 1 tablespoon vegetable oil
- ¼ teaspoon baking powder
- ¼ teaspoon pumpkin pie spice (or cinnamon, nutmeg, ginger, and cloves)
- ¼ teaspoon vanilla extract
- Optional: chocolate chips, chopped nuts, caramel drizzle
Instructions
- In a microwave-safe mug, whisk together flour, sugar, baking powder, and pumpkin pie spice.
- Stir in pumpkin purée, milk, oil, and vanilla extract until smooth and well combined.
- Fold in optional add-ins like chocolate chips or nuts.
- Microwave on high for 60–90 seconds, or until the cake rises and is set in the center.
- Let cool slightly before adding toppings such as whipped cream, caramel, or nuts. Serve warm.
Notes
- Use fresh or high-quality canned pumpkin for the best flavor.
- Avoid overmixing to keep the texture light and fluffy.
- Adjust microwave time based on your appliance’s wattage.
- Best enjoyed fresh but can be stored in the fridge for 1 day and reheated.
- For a vegan version, use plant-based milk and a flax egg substitute if desired.
- Prep Time: 5 minutes
- Cook Time: 1–2 minutes
- Category: Dessert, Snack
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: ~250–300
- Sugar: ~18g
- Sodium: ~120mg
- Fat: ~10g
- Saturated Fat: ~2g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~40g
- Fiber: ~2g
- Protein: ~3g
- Cholesterol: 0mg (varies with milk choice)