Pumpkin Mug Cake (Easy 5-Minute Microwave Recipe)

Warm pumpkin-spice cake with cream on top and almost no cleanup: that’s this pumpkin mug cake. You mix it right in the mug, microwave it for about a minute, and have a soft, fluffy dessert for one in 5 minutes. It’s the perfect cozy fall treat for weeknights, movie nights and sudden dessert cravings.

why make this recipe

This pumpkin mug cake gives you a real cake texture without turning on the oven or dirtying a stack of dishes.

• Ready in 5 minutes: mix, microwave, top and eat.
• One mug: no mixer, no bowls and almost no cleanup.
• Eggless: uses pantry staples and a spoonful of canned pumpkin.
• Perfect portion: a single serving, so there are no leftovers to tempt you.

how to make pumpkin mug cake

Ingredients

For the mug cake

• ¼ cup all-purpose flour
• 3 tablespoons packed light brown sugar
• ½ teaspoon baking powder
• ¼ teaspoon pumpkin pie spice
• ⅛ teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoons canned pumpkin puree (not pumpkin pie filling)
• 3 tablespoons milk
• 1 tablespoon melted butter
• ¼ teaspoon vanilla extract

For the topping

• Whipped cream
• A pinch of cinnamon or pumpkin pie spice

Directions

1. Mix the dry ingredients: In a 12-ounce microwave-safe mug, stir together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon and salt.
2. Add the wet ingredients: Add the pumpkin puree, milk, melted butter and vanilla.
3. Stir well: Mix until smooth, scraping the bottom and corners of the mug so no dry flour is left.
4. Microwave: Microwave on high for 70 to 90 seconds, until the cake has risen and the top is set but still slightly moist. Check at 70 seconds, because every microwave is different.
5. Rest: Let the mug cake sit for 1 to 2 minutes. It keeps cooking as it rests.
6. Top and serve: Add a spoonful of whipped cream, dust with cinnamon and eat it warm.

how to serve pumpkin mug cake

Serve it warm, straight from the mug, with a big spoonful of whipped cream. A scoop of vanilla ice cream, a drizzle of maple syrup or caramel sauce and a few chopped pecans are great add-ons. Pair it with a hot cup of coffee or tea for a cozy fall evening.

how to store pumpkin mug cake

Mug cakes are best eaten right away, while warm and soft. If you have leftovers, cover the mug with plastic wrap and keep it at room temperature for up to 1 day. Rewarm it in the microwave for 10 to 15 seconds before eating.

tips to make pumpkin mug cake

• Use a tall 12-ounce mug so the batter has room to rise.
• Scrape the bottom of the mug when stirring to avoid dry pockets.
• Start with 70 seconds and add 10 seconds at a time. An overcooked mug cake turns rubbery.
• Use pumpkin puree, not pumpkin pie filling.
• Let the cake rest for a minute or two so the center finishes setting.

variation

• Chocolate chip: stir in 1 tablespoon of mini chocolate chips.
• Cream cheese swirl: add a small spoonful of cream cheese frosting on top.
• Vegan: use plant-based milk and swap the butter for oil.
• Crunchy topping: add crushed gingersnaps or chopped pecans.
• Oven version: bake in an oven-safe ramekin at 350°F for 25 to 30 minutes.

FAQs

Can I make pumpkin mug cake without an egg?
Yes. This recipe is eggless. The baking powder gives the lift and the milk and pumpkin keep it moist.

How long do you microwave a pumpkin mug cake?
Usually 70 to 90 seconds on high. Start at 70 seconds and add time in short bursts, since microwave wattage varies.

Why is my mug cake rubbery?
It was probably overcooked. Stop when the top is set but still slightly moist, and let it rest.

Can I use pumpkin pie filling?
No. Pie filling is sweetened and seasoned, which will throw off the recipe. Use plain canned pumpkin puree.

Can I bake it in the oven?
Yes. Use an oven-safe ramekin and bake at 350°F for 25 to 30 minutes, until the center is set.

Can I make it vegan or gluten-free?
Yes. Use plant-based milk and oil for vegan, or a 1-to-1 gluten-free baking flour for gluten-free.

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Ellie

Pumpkin Mug Cake

A warm, fluffy, eggless pumpkin-spice cake made in one mug in the microwave. Topped with whipped cream, it’s a 5-minute fall dessert for one with almost no cleanup.

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Ingredients Equipment Method Notes

Ingredients

  

• ¼ cup all-purpose flour
• 3 tablespoons packed light brown sugar
• ½ teaspoon baking powder
• ¼ teaspoon pumpkin pie spice
• ⅛ teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoons canned pumpkin puree
• 3 tablespoons milk
• 1 tablespoon melted butter
• ¼ teaspoon vanilla extract
• Whipped cream and a pinch of cinnamon for topping

Equipment

• 12-ounce microwave-safe mug
• Fork or small spoon
• Measuring spoons and cups
• Microwave

Method

 

1. In a 12-ounce microwave-safe mug, stir together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon and salt.
2. Add the pumpkin puree, milk, melted butter and vanilla.
3. Stir until smooth, scraping the bottom and corners of the mug.
4. Microwave on high for 70 to 90 seconds, until risen and set but still slightly moist on top. Check at 70 seconds.
5. Let it rest for 1 to 2 minutes.
6. Top with whipped cream and a pinch of cinnamon. Serve warm.

Notes

Yield: 1 mug cake. Prep time: 3 minutes. Cook time: 70 to 90 seconds. Total time: about 5 minutes. Course: Dessert. Cuisine: American. Storage: best eaten right away; leftovers keep covered at room temperature up to 1 day, rewarm 10 to 15 seconds. Use pumpkin puree, not pie filling. Do not overcook or the cake turns rubbery. Oven option: bake in an oven-safe ramekin at 350°F for 25 to 30 minutes. Vegan: use plant-based milk and oil in place of butter. Microwave wattages vary, so adjust the time.