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Pumpkin Mug Cake

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5 from 13 votes

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This Pumpkin Mug Cake is super easy to make and comes together in minutes! With just the right amount of pumpkin spice, it’s a simple fall dessert that will satisfy your sweet tooth with hardly any effort.

Why You’ll Love This Pumpkin Mug Cake Recipe

  • Easy. You’ll only need a can of pumpkin puree plus a few other pantry staples.
  • Comes together in minutes! Go from no cake to a mug full of fluffy, warm pumpkin cake in 7 minutes.
  • So tasty. This recipe makes a moist and tender pumpkin cake that is incredible with whipped cream or a scoop of vanilla ice cream. (Or both!)

Ingredient Notes

Here are some helpful tips on some of the ingredients in this mug cake recipe. Scroll down to the recipe card for the full ingredient list.

  • Milk – Any kind of milk works, including plant milk.
  • Oil – Vegetable oil or olive oil are my go tos.
  • Pumpkin puree – Not pumpkin pie puree
  • Brown sugar – The amount you’ll use will depend on how sweet you want your cake to be. Light or brown sugar works. You could also use regular white sugar but I think the brown sugar gives this mug cake a caramel undertone that is quite lovely.
Pumpkin Mug Cake with whipped cream, spoon taking a scoop out

How to Make a Pumpkin Mug Cake

Are you ready to make a pumpkin mug cake? Here’s how to do it:

  • Add all the wet ingredients to a large mug and mix well. Make sure your mug is at least 15 oz and that is microwave safe.
  • Add the dry ingredients. Mix well, ensuring no dry bits of batter are left along the edges of the mug.
  • Microwave for 2 minutes 30 seconds to 3 minutes. Cook time will vary according to your microwave so start with the lower time.
  • Test the mug cake by gently pressing on the top. If it springs back slightly and is not wet, the cake is done.
  • Allow the mug cake to cool for a few minutes. It will be HOT.
  • Serve with vanilla ice cream and whipped cream. Add some milk chocolate chips on top if you like! They will get all gooey if you mix them into the warm cake and I’m a big fan of melted chocolate with pumpkin!
Pumpkin cake in a bowl with ice cream

Tips for Success

The tips for this mug cake are pretty much the same as all my other mug cakes. Once you know how to make one mug cake, you can make a lot of variations without learning too many new tricks. That’s win if you ask me.

  • Use a LARGE microwave safe mug: Make sure your mug is at least 15-oz and that it is safe to heat in the microwave. This cake will rise a lot so you want to make sure the batter doesn’t pour over the edges of your mug.
  • Mix well, but don’t over mix. It is very easy for dry bits of batter to get stuck along the edges or right in the middle of the mug. Be sure to mix well, but stop as soon as everything is incorporated. If you mix too much your cake will be chewy. Mug cakes are both an art and a science.
  • Let it cool. Your mug cake weill be very HOT when it comes out of the microwave so give it at least 5 minutes to cool! I know it’s hard. Your patience will be rewarded.
  • How to tell when it’s done? Your mug cake is done cooking when it is firm to the touch and springs back slightly if you press it with your finger.

Serving Suggestions

I recommend serving this pumpkin mug cake with vanilla ice cream, chocolate chips and whipped cream. You can pile these on top of the cake in the mug itself (another good reason to use a large mug!) or you can scoop the cake out into a bowl and add your toppings there. The benefit of this approach is that your cake will cool faster!

More Mug Cakes

Pumpkin Mug Cake

5 from 13 votes
This Pumpkin Mug Cake is super easy to make and comes together in minutes! With just the right amount of pumpkin spice, it’s a simple fall dessert that will satisfy your sweet tooth with hardly any effort.
Prep Time5 minutes
Cook Time2 minutes
Total Time7 minutes
Yield: 1 mug cake

Ingredients

  • 1 egg yolk
  • 2 tablespoons milk
  • 1 tablespoon oil, vegetable or olive oil
  • ¼ teaspoon vanilla
  • 3 tablespoons pumpkin puree, not pumpkin pie filling
  • 3-4 tablespoons brown sugar, depending on how sweet you want it to be
  • 4 ½ tablespoons all purpose flour
  • ½ teaspoon baking power
  • Teeny tiny pinch of kosher salt
  • ¼ teaspoon pumpkin pie spice

Instructions

  • Add all the wet ingredients to a large, microwave-safe mug (at least 15 oz). Mix well.
  • Add the dry ingredients to the mug. Mix well, ensuring no dry bits of batter are left along the edges of the mug.
  • Microwave for 2 minutes 30 seconds to 3 minutes. Cook time will vary according to your microwave so start with the lower time.
  • Test the mug cake by gently pressing on the top. If it springs back slightly and is not wet, the cake is done.
  • Allow to cool for a few minutes. It will be HOT.
  • Serve with your desired toppings and enjoy!
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Nutrition

Calories: 479kcal | Carbohydrates: 67g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 198mg | Sodium: 33mg | Potassium: 246mg | Fiber: 2g | Sugar: 38g | Vitamin A: 7313IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 3mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Reader Questions and Reviews

  1. I can’t stop making this mug cake. Exactly what I want in a pumpkin cake. I’m not sure it if is better or worse that it’s so easy because I keep on making it lol.5 stars

    1. Rustic Family Recipes

      Thank you for your question! This recipe was developed to be cooked in the microwave, so I don’t know about baking it in the oven. I’ve never tried it. 🙂