Go Back Email Link
–+ servings
Print

Pumpkin Mug Cake

Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 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.