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–+ servings

Pumpkin Mug Cake

Prep: 5 minutes
Cook: 5 minutes
Total Time: 10 minutes
Yield: 2 servings
Course: Dessert
Cuisine: American
Calories: 363kcal
Author: Jessica Gavin
Indulge in the warm, comforting flavors of fall with my delightful pumpkin mug cake. With just a few simple ingredients, you can enjoy a moist, fluffy treat bursting with the delicious taste of pumpkin spice.

Ingredients

  • ½ cup (71 g) all-purpose flour
  • ½ cup (99 g) granulated sugar
  • 1 teaspoon (3 g) baking powder
  • 1 teaspoon (2 g) pumpkin pie spice
  • ¼ teaspoon kosher salt
  • ½ cup (120 ml) whole milk
  • ⅓ cup (79 ml) vegetable oil
  • ¼ cup (57 g) pumpkin puree
  • 1 large egg
  • 1 teaspoon (5 ml) vanilla extract

Instructions

  • Mix the Dry Ingredients - In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
  • Whisk in the Wet Ingredients - Add milk, vegetable oil, pumpkin puree, egg, and vanilla. Whisk until smooth and just combined.
  • Pour into the Mugs - Evenly divide the batter into 14-ounce microwave-safe mugs. Add about 1 cup per mug. Adjust so it’s no more than halfway filled.
  • Microwave the Cakes - Cook one mug at a time on high power for 75 seconds. The top will look moist but dry to the touch. It should bounce back when lightly pressed.
    If needed, microwave in 15-second intervals until cooked through. I usually don't cook longer than 2 minutes in total. The internal temperature should reach between 200 to 210ºF (93 to 99ºC) on an instant-read thermometer.
  • Serve - Rest for 5 minutes, then serve. If desired, top with whipped cream and pumpkin pie spice.

Notes

  • Recipe Yield: 2 cups of batter.
  • Make Ahead: Refrigerate the batter up 1 day in advance. Microwave for 90 seconds to 2 1/2 minutes.
  • Make it Gluten-Free: Use 1:1 gluten-free baking flour like Bob's Red Mill or King Arthur.
  • Make it Dairy-Free: Substitute dairy milk with coconut, almond, soy, or oat milk.
  • Make it Vegan: Use a flax egg; the texture will be denser.  Use plant-based milk.
  • Oil Substitution: Vegetable oil can be substituted with melted butter, melted coconut oil, avocado oil, or olive oil.
  • Microwave Watts: This recipe was developed on a 950-watt microwave. If needed, adjust the time up or down by 15 seconds depending on the strength of your system.

Nutrition

Calories: 363kcal | Carbohydrates: 81g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 7mg | Sodium: 319mg | Potassium: 397mg | Fiber: 2g | Sugar: 54g | Vitamin A: 4866IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 2mg
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