Pumpkin Mug Cake

It was almost eleven on a cold night when the pumpkin craving hit and there was no way I was baking a whole cake for it.

So I mixed one up right in my coffee mug.

Ninety seconds later I was eating warm, spiced pumpkin cake with a spoon, standing at the counter.

No pan to wash, no leftovers tempting me for a week.

That's the whole appeal.

This is a single serving of soft pumpkin cake you stir together in one mug and cook in the microwave, start to finish in about three minutes.

I make one on the nights I want something sweet but don't want a fridge full of cake staring at me the next morning.

It's eggless on purpose, because a whole egg turns a single-serve cake rubbery, and skipping it keeps this one tender.

Everything comes straight from the pantry, so there's nothing to plan ahead.

A dollop of whipped cream on top and it feels like a real dessert, all for one. Give it a try!

Why You'll Love This Pumpkin Mug Cake

This is the fastest way I know to fix a pumpkin craving. Here's what makes it a keeper.

• One serving. Just enough for you, with no half-eaten cake lingering in the kitchen.
• Ready in minutes. Mix and microwave in about 3 minutes total.
• One mug, no cleanup. You mix and cook in the same mug, so there's barely anything to wash.
• Pantry ingredients. Flour, sugar, spice, and a couple spoonfuls of pumpkin. Nothing special.
• Tender, not rubbery. Skipping the egg keeps a single-serve cake soft instead of dense.

Ingredients

Everything is standard baking-cabinet stuff, scaled down to one mug. A few quick notes.

• All-purpose flour (¼ cup). The base of the cake. Spoon it in so the mug cake doesn't turn dense.
• Granulated sugar (2 tablespoons). Brown sugar works too for a deeper, cozier flavor.
• Baking powder (1 teaspoon). Gives the cake its lift in the microwave.
• Pumpkin pie spice (¾ teaspoon). All the warm fall flavor in one spoonful.
• Salt. Just a pinch to balance the sweetness.
• Pumpkin puree (2 tablespoons). Pure pumpkin, NOT pie filling. It's the moisture and the flavor.
• Milk (3 tablespoons). Loosens the batter so it cooks up soft.
• Butter (1 tablespoon), melted. Adds richness. A neutral oil works if that's what you have.
• Vanilla extract (½ teaspoon). Rounds everything out.

How to Make Pumpkin Mug Cake

It all happens in one roomy mug, so grab your biggest one. The cake rises as it cooks and you want the room.

Step 1: Whisk the Dry Ingredients

In a microwave-safe mug, stir together the flour, sugar, baking powder, pumpkin pie spice, and salt.

Break up any lumps with a small fork.

Step 2: Stir in the Wet

Add the pumpkin, milk, melted butter, and vanilla.

Stir until smooth, scraping the bottom so no dry flour hides down there.

Step 3: Microwave

Microwave on high for 70 to 90 seconds, until the top looks just set but still barely shiny.

Let it rest a minute, since it keeps cooking from the heat.

Top with whipped cream and dig in.

Tips for the Best Mug Cake

A mug cake lives and dies by the cook time, so a couple of small moves make all the difference.

• Don't overcook it. Pull it while the top is barely shiny. Extra seconds turn it dry and tough.
• Use a roomy mug. The batter rises as it cooks, so a big mug keeps it from spilling over.
• Scrape the bottom. Stir until there are no flour pockets hiding at the base.
• Know your microwave. A powerful one may only need 70 seconds. Start low and add time in short bursts.

Variations

One mug, plenty of ways to change it up.

• Chocolate chips. Stir a tablespoon into the batter before cooking.
• Cream cheese swirl. Drop a teaspoon of sweetened cream cheese in the center before microwaving.
• Brown sugar. Swap the granulated sugar for brown for a richer, more caramel note.
• Light glaze. Stir a little powdered sugar with a splash of milk and drizzle it over the top.

Recipe

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Pumpkin Mug Cake

Prep Time 2 minutes minutes

Cook Time 2 minutes minutes

Total Time 4 minutes minutes

Servings 1 mug cake

Ingredients

For the Mug Cake

• ¼ cup all-purpose flour spooned and leveled
• 2 tablespoons granulated sugar or brown sugar
• 1 teaspoon baking powder
• ¾ teaspoon pumpkin pie spice
• 1 pinch salt
• 2 tablespoons pumpkin puree not pumpkin pie filling
• 3 tablespoons milk
• 1 tablespoon butter melted
• ½ teaspoon vanilla extract

Instructions

Mix

• In a large microwave-safe mug, stir together the flour, sugar, baking powder, pumpkin pie spice, and salt, breaking up any lumps.
• Add the pumpkin, milk, melted butter, and vanilla. Stir until smooth, scraping the bottom so no dry flour hides there.

Microwave

• Microwave on high for 70 to 90 seconds, until the top looks just set but still barely shiny.
• Let rest 1 minute, then top with whipped cream and serve.

Notes

• Don't overcook: Pull it while the top is barely shiny; extra seconds turn it dry.
• Roomy mug: Use at least a 12-ounce mug so the batter doesn't overflow.
• Eggless on purpose: Skipping the egg keeps a single-serve cake tender, not rubbery.