Pumpkin Mug Cake

Pumpkin Mug Cake

Pumpkin Mug Cake is an easy, one serving fall treat. I am SO excited to share this recipe with you today, because it’s insanely good!

Let me start this story by telling you I almost threw in the towel on this recipe about 17 times. I just COULDN’T GET IT RIGHT. Sometimes recipes that seem the easiest turn out to be the trickiest. Well, this is that.

I mean, it’s a one serving cake…cooked in a microwave…with pumpkin. Baking in the microwave certainly isn’t an ideal scenario. Certainly, the microwave can produce rubbery, chewy, unappetizing food. And I have to admit, I have never jumped on the “mug cake” bandwagon. They just never seem worth the calories.


ANNNYYYYWAYYYY.. This recipe has changed the game for me. It’s SO FREAKING GOOD. It took me about 20 tries…I kid you not…but I nailed it.

Pumpkin Mug Cake

Literally all you do is mix all the ingredients together in a little bowl…

Pour that into a mug that is coated in nonstick spray and microwave it for 60 seconds. (It could take 60-90 seconds depending on your microwave, but mine is always done in 60 seconds)

Pumpkin Mug Cake

Eating this with a little ice cream is just the right thing to do.

Or you can dust it with powdered sugar, Or both. Because more is more.


I teamed up with my friends over at Imperial Sugar today on this recipe, so hop on over there for THE FULL RECIPE!!



8 Responses

  1. Beth R.

    Okay, Shelly you have always been my hero – but on this one you are TRULY my one and only right now! I have yet to make a recipe of yours that I didn’t love, even the non-dessert ones. So imagine my sadness as I work on cutting carbs and sugar in my diet…until this recipe! I have been craving pumpkin baked goods. I make pumpkin spice tea, and its okay but doesn’t quite satisfy my craving. I saw this and although I was sure I wouldn’t be able to make it, what the heck, i’ll check it out. But guess what?! I adapted it for my diet needs! I substituted the sugar with about a tablespoon of date paste (hot water and dates) and used paleo baking flour (almond and coconut combination) instead of white flour. It took about 1 min 40 seconds to cook and I am sure it wasn’t the same texture as yours, but OH MY GOODNESS did it hit the spot!!! I topped with homemade whipping cream using stevia. Seriously I could not have enjoyed this more! My son was like – uh what are you eating?? You are really liking it! He had no idea! it was dense and absolutely delicious. I will for sure make again! Thank you, thank you, thank you!!! You are the best!

  2. Luann

    This is perfect!! My husband hates anything pumpkin and I LOVE everything pumpkin! I can finally bake something with pumpkin just for me!!

    Do you know if can you freeze the canned pumpkin? It would take a long time to completely go through the entire can a tablespoon at a time and then I won’t be tempted to make a ton of mug cakes just to justify “using up” the pumpkin – lol.

  3. Jill

    Hi Shelly,
    Can you use Almond or coconut flour instead of regular flour? Or maybe a combination of the 2?

    and…. do you have any gluten free/sugar free goodie recipes?

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