This Pumpkin Mug Cake is a flavorful fall treat that’s quick and easy to whip up. I am SO excited to share this recipe with you today – it’s insanely delicious!
Easy Pumpkin Mug Cake
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.
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)
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!
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Pumpkin Mug Cake
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Yield: 1 serving 1x
- Category: Dessert
- Method: Microwave
- Cuisine: American
Description
This Pumpkin Mug Cake is a flavorful fall treat that’s quick and easy to whip up. I am SO excited to share this recipe with you today – it’s insanely delicious!
Ingredients
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 1 tablespoon 100% pure pumpkin (canned)
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon kosher salt
- 1/4 cup all-purpose flour
Instructions
- Spray mug with non-stick spray
- Whisk water, oil, pumpkin, sugar, salt, flour, vanilla, baking powder, and pumpkin pie spice together until smooth
- Pour the batter into the mug and microwave for 60-90 seconds or until toothpick comes out clean
- Top with powdered sugar or ice cream and enjoy!
Nutrition
- Serving Size:
- Calories: 394
- Sugar: 37.5 g
- Sodium: 2336.3 mg
- Fat: 14 g
- Carbohydrates: 65.4 g
- Protein: 3.3 g
- Cholesterol: 0 mg
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I just had to have something sweet and had nothing in the house but a can of pumpkin . . . So I used this recipe and added an egg. It was delicious that way. The flavor is great.
Very Nice Pumpkin and Spice Mug cake! The hubby loves pumpkin desserts and this was a hit! He loved it and I will save this recipe to delight my guests. Thank you for the delicious treat, just in time for fall!
This was such a good recipe. I used 1 cup of golden monkfruit but If you want a sweeter bread, use the full 1-1/12 cups. I also added a tablespoon of pumpkin purée to the icing mixture and pumpkin pie spice and it was amazing!
Thank you!! I really love this little cake so much. Great tips using monkfruit!
I tried this after seeing you make it on your Facebook stories. SO GOOD and a nice way to use up the leftover pumpkin and I topped my cake with chocolate chips 🙂
So glad you liked it!
This sounds yummy and I can’t wait to try it. Funny, though, your Amazon links are misleading in the sense that you linked an enamel mug. Don’t use this in a microwave or you’ll be in the market for a new one! LOL And to the reader who asked about freezing pumpkin, yes you can.
This is SO dangerous. I’m craving cake in the afternoons at the office and can easily make this!
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?
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.
YES! I should note that in the recipe!
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!
Ok, so I LOVE that you were able to adapt this to fit your diet! You just made my night! Have a great weekend!
What size cup do you use?
I use a small mug