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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This has amazing flavor and texture. I added chopped pecans on top before microwaving. Thank you for a fantastic pumpkin treat!
This is absolutely amazing and by far the best mug cake I’ve ever tried! Thank you for the recipe!!!
Thank you!! I agree!!
I had leftover pumpkin puree after making pumpkin scones yesterday so I was looking for a single dessert recipe to finish off the pumpkin. I’m so glad I found this recipe and tried it! It’s SO good! This recipe is a keeper!
So glad you enjoyed! I am so glad pumpkin season is here!