Pumpkin Mug Cake

You know those autumn evenings when you’re craving something warm and pumpkin-spiced, but the thought of baking a whole cake feels like too much work?

I totally get it!

That’s exactly why I fell in love with this pumpkin mug cake. After a few tries (and yes, some pretty funny microwave mishaps), I’ve perfected this quick treat that tastes just like fall in a mug.

Why I Love This Pumpkin Mug Cake

I discovered this recipe last fall when I was craving pumpkin pie but didn’t want to wait hours to satisfy my sweet tooth.

To be honest, my first try was a bit… interesting. The cake overflowed in my microwave, creating quite the mess! But don’t worry – I’ve learned from my mistakes so you don’t have to.

What makes this recipe extra special is how it fills your kitchen with the most amazing pumpkin spice smell, just like a full-sized cake would. My kids now know when I’m making it because they can smell the cinnamon and allspice from their rooms, and they come running!

Here’s What You’ll Need

Let me walk you through the ingredients for this pumpkin mug cake – I promise you probably have most of these in your pantry already!

For the Cake:

• 7 tbsp self-rising flour (if you don’t have self-rising, I’ll share a quick fix below!)
• 4 tbsp pumpkin puree (the canned stuff works great – save the rest for more mug cakes!)
• ¼ tsp allspice
• ¼ tsp ground cinnamon (I sometimes add a tiny bit extra – I can’t help myself!)
• 4 tbsp brown sugar (light or dark both work fine)
• Pinch of salt
• 2 tbsp milk
• 1 egg
• ½ tsp vanilla extract

For topping:

• Whipped cream
• Extra cinnamon for sprinkling

Let’s Make This Pumpkin Mug Together!

First things first, grab your biggest microwave-safe mug. Trust me on this – the cake will rise quite a bit, and nobody wants a microwave cleanup party!

1. Dump all your ingredients into the mug. Yes, all at once! This recipe is super forgiving, which is why I love it.
2. Here’s a trick I learned: use a small whisk or fork to mix everything. Start from the bottom and work your way up. Keep stirring until you don’t see any flour pockets hiding at the bottom – those aren’t fun to bite into!
3. Once your batter is smooth (it should look like thick pumpkin pancake batter), pop it in the microwave. Now, here’s where you need to know your microwave. Start with 1.5 minutes, then check it. If it’s still a bit wet on top, add 30 seconds at a time. In my microwave, it usually takes about 2 minutes.
4. Watch it rise like magic! Don’t worry if it puffs up tall – it’ll settle down once it’s done.

Making It Extra Special

This pumpkin mug cake is delicious on its own, but you can also dress it up with your favorite toppings. Here are a few ideas:

• Whipped cream: A classic!
• Ice cream: For a decadent treat.
• Caramel sauce: A sweet and salty combo.
• Chocolate chips: For a little extra sweetness.

Common Questions I Get

I hope you’ll give this pumpkin cake in a mug recipe a try!

It’s become one of my absolute favorites, and I’d love to hear how it turns out for you.

Drop me a comment below if you try it – I especially love seeing your photos and hearing about any creative twists you add. Trust me, once you make this, you’ll be hooked!

Happy cooking!