Pumpkin mug cake
This quick and easy pumpkin mug cake comes together in under 6 minutes and is perfect for a no-fuss easy Fall dessert. This is a “must-try” recipe for all those pumpkin lovers out there!
Pumpkin spice mug cake
Ok. It finally happened. A Pumpkin mug cake! I’m pretty thrilled about this recipe because while I love cake, I’m not really one to go baking up an entire cake during a busy week. And I’m sure if you’re here, you’re not that kind of person either.
Last year I make my first ever mug cake, which was this chocolate mug cake and SO delicious. And this year I’m back with a pumpkin version!
This mug cake is perfect for when you want to make dessert for one, or when you just want to make a quick and easy dessert that won’t have leftovers.
If you want to make this recipe for 2 people, 4 people…etc, just grab some more mugs and make some more mug cakes!
Why you’ll love this recipe
- Ready in less than 6 minutes. Yeah, that’s right. You literally just dump all the ingredients into a mug and pop it into the microwave for a minute and you have yourself a mug cake!
- No fuss or mess. While baking can sometimes be a messy situation with lots of dishes to clean, mug cakes are the opposite and are completely fuss-free and mess-free!
- Fool-proof “baking“. If you’re someone who is intimidated by baking an entire cake this recipe is perfect for you. Mug cakes are easy peasy to make.
- Single serving. Because sometimes you just don’t need an entire cake laying around your house!
Pumpkin mug cake ingredients
- Flour: I use all-purpose flour for this recipe, but you could also use a 1-1 gluten-free flour blend if needed. I wouldn’t recommend substituting with almond flour or coconut flour, as the recipe won’t turn out properly.
- Sugar: white sugar is best here! Depending on how sweet you like your cake you can always add more or less sugar.
- Baking powder: this is the key ingredient that will make the pumpkin mug cake rise! It’s important to make sure you are using baking powder that hasn’t expired.
- Pumpkin spice: this is what gives the cake that classic *pumpkin pie* flavour.
- Salt: just a tiny pinch of salt to help balance out the flavours in the cake.
- Pumpkin puree: this will help add moisture to the cake and of course, pumpkin flavour. Make sure to use 100% pure pumpkin puree and not pumpkin pie filling.
- Avocado oil: you can also use coconut oil or any other neutral-tasting oil you like.
- Almond milk: you can also use coconut or any other type of milk.
- Vanilla extract: just a little bit for flavour.
How to make a pumpkin mug cake
Add the flour, sugar, baking powder, pumpkin spice and salt to a mug and mix together. You want to make sure to use a mug that isn’t too small, as the cake will rise when it bakes.
Add the pumpkin puree, oil, almond milk and vanilla extract to the mug.
Mix together gently to incorporate all the ingredients together until you have a smooth batter.
Microwave on high for 65-95 seconds. The time may vary depending on your microwave. You’ll know the cake is done if you stick a toothpick in it and it comes out clean.
Recipe substitutions & toppings
One thing I love about mug cakes is that they are easy to customize in so many ways! It’s important when substituting or changing any ingredients to remember to use the same ratio of dry to wet ingredients so the texture of the cake comes out the same.
- Flour: Use white spelt flour, 1-1 gluten-free flour, or all-purpose flour.
- Oil: use melted vegan butter, melted coconut oil, avocado oil, canola oil or vegetable oil.
- Milk: Any kind! If you want a richer-tasting cake, use full-fat coconut milk.
- Pumpkin puree: if you can’t find pumpkin puree, you can use mashed butternut squash, mashed sweet potato, or applesauce.
- Chocolate chips
- Whipped cream
Tips for making a perfect mug cake
- Measure the ingredients correctly. This is very important for the mug cake to turn out well. Make sure that when you measure the ingredients they are level in the measuring cups/spoons.
- Baking powder is a must. This is what makes the mug cake rise. You want to make sure to use baking powder and not substitute with baking soda.
- Microwave time can vary. Depending on your microwave, you may have to cook the mug cake for slightly shorter or longer. This can vary so keep an eye on the cake as it cooks. You’ll know the mug cake is ready when you stick a toothpick in it and the toothpick comes out clean.
Frequently asked questions
A chewy mug cake is often the result of overcooking the cake in the microwave. Make sure not to overcook the cake for the best texture.
Mug cake works similarly to how a regular cake works, but it is cooked in the microwave. Since it is a small amount of cake, it cooks in just 1-2 minutes.
Yes. Just make sure to a 1-1 gluten-free flour blend. (This means the flour can be substituted equally for all-purpose flour.)
More pumpkin recipes to try
If you tried this Pumpkin Mug Cake or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
This Pumpkin mug cake is ready in just 6 minutes and is perfect for an quick and easy Fall dessert!
- Mix all the dry ingredients together in a mug, then add the wet ingredients and gently mix everything together to combine with a spoon or a small whisk.
- Microwave for 65-95 seconds. Time may change slightly depending on your microwave.
Microwave time can vary. Depending on your microwave, you may have to cook the mug cake for slightly shorter or longer. This can vary so keep an eye on the cake as it cooks. You’ll know the mug cake is ready when you stick a toothpick in it and the toothpick comes out clean.
- Serving Size: 1 mug cake
- Calories: 325
- Sugar: 19g
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 2.5g
- Protein: 3.5g
Keywords: pumpkin mug cake, pumpkin pie mug cake, pumpkin spice mug cake