Pumpkin Mug Cake

Indulge in the cozy flavors of fall with my irresistible pumpkin mug cake recipe! You can whip up a single or double-serve treat infused with warm spices and topped with whipped cream in just a few minutes.

Are you looking for more flavors? Try my chocolate mug cake or banana mug cake.

Pumpkin mug cake with whipped cream and a sprinkle of spice on top.

Recipe Science

Microwave cooking rapidly heats the pumpkin mug cake batter, causing the baking powder to release carbon dioxide gas, which makes the cake rise quickly and achieve a fluffy texture.
The inclusion of pumpkin puree adds moisture and density, contributing to a tender crumb while also providing natural sweetness and rich flavor.
Mixing the ingredients thoroughly ensures even distribution of the spices and leavening agents, resulting in consistent flavor and texture throughout the cake.

Why It Works

Treat yourself to a little indulgence with this quick and easy pumpkin mug cake. The recipe makes enough for two, but adjusting to make a single serving is simple. All of the components of my classic pumpkin cake are packed in one delicious cup!

I always make this pumpkin-flavored dessert when I have a little puree leftover. You can prepare the batter, pour it, and microwave it in just one bowl. In less than 2 minutes, you’ll enjoy spoonfuls of moist and tender cake.

Ingredients You’ll Need

Ingredients needed to make this pumpkin mug cake recipe.

Flour: Use all-purpose flour for a soft and tender crumb. It helps the cake hold its structure without tasting chewy.
Sugar: Add granulated sugar for a clean sweetness. Otherwise, use brown sugar instead for a molasses flavor.
Leavening Agent: Use double-acting baking powder. This ensures that once the wet and dry ingredients are mixed, the cake batter will instantly rise in the microwave.
Seasoning: Add pumpkin pie spice for baked notes when cooked. It combines cinnamon, nutmeg, allspice, ginger, and cloves. Vanilla extract intensifies the baked flavors, and salt enhances the taste of the ingredients.
Pumpkin: Use canned pumpkin for convenience, or make your own homemade pumpkin puree. This adds moisture, a slightly sweet taste, and an orange hue. You’ll need ¼ cup.
Eggs: The egg whites are a leavening agent that helps the cake puff up, and the egg proteins help set the cake’s structure.
Milk: The milk adds flavor, fat, and liquid to hydrate the flour proteins for gluten development for a spongy texture.
Oil: Vegetable oil keeps the pumpkin cake moist and tender.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

Pumpkin bars and a mug of pumpkin cake are a fast and fun dessert to prepare. Try these tasty variations to switch up your next serving:

Flour: Use whole wheat flour, gluten-free flour, almond flour, or oat flour. It will be denser than all-purpose wheat flour.
Sweeter: Instead of sugar, try brown sugar, coconut sugar, maple syrup, or honey. A combination can be used for flavor dimension.
Milk: To make the cake dairy-free, use almond, cashew, soy, or oat milk.
Spices: Instead of pumpkin pie spice, try apple pie spice. Cardamom adds floral and licorice notes.
Chocolate: Add to the milk, semi-sweet, dark, or white chocolate chips. It will taste like my chocolate chip pumpkin bread.
Nuts: Add crunch with chopped walnuts, almonds, or pecans. Add a nut butter swirl with peanut butter or almond butter.

How to Make Pumpkin Mug Cake

Pumpkin pie spice, salt, and flour being whisked in a mixing bowl.

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.

Egg, pumpkin puree, and vanilla in a mixing bowl.

Step 2: Whisk in the Wet Ingredients

This recipe is so easy as you mix everything in one bowl. Add the milk, pumpkin puree, vegetable oil, egg, and vanilla to the dry ingredients.

Briefly whisk until the batter is just combined. You don’t want to overmix, or the cake will become tough.

Pro Tip: It’s best to microwave the cake batter immediately to fully utilize the baking powder leavening effect.

Step 3: Pour Inside the Mugs

Grab two 14-ounce microwave-safe mugs or ramekins. Fill them no more than halfway with the pumpkin batter, about 1 cup. Cook only one mug at a time, or the batter will cook unevenly.

Two mug cakes after cooking in the microwave.

Step 4: Microwave the Cakes

Microwave on high power for 75 seconds and watch the cake nearly double in size! Continue to heat in 15-second increments until the internal temperature reaches 200 to 210ºF (93 to 99ºC). I typically don’t heat longer than 2 minutes total cooking time.

Spoon scooping a bite of pumpkin cake out of a white mug.

Step 5: Ready to Serve

Allow the cake to cool for 5 minutes to finish cooking gently. I like to add whipped cream and spices on top right before serving.

Frequently Asked Questions

Can I make a pumpkin mug cake without eggs?

To make the cake vegan, use one flax egg. It will help mimic the texture of the egg. However, the cake will be denser because it does not contain egg whites for leavening. Use dairy-free milk instead of cow’s milk.

Can I make multiple servings of pumpkin mug cake at once?

The batter can be increased in size depending on the desired number of servings. Only cook one cake at a time! If you add more than one mug, they will cook unevenly and not have the proper rise.

Can I bake a pumpkin mug cake in the oven instead of the microwave?

Yes, place the batter in small bowls like ramekins set on a sheet pan. Bake at 350ºF (177C) until the cake rises, is dry on the surface, and bounces back when pressed for about 20 to 30 minutes.

How long can I store a pumpkin mug cake?

The batter can be made one day in advance. It will take about 2 minutes or more to cook because of the coldness, and it may have slightly less rise. It’s best to eat the mug cake immediately and not reheat it later.