Pumpkin Mug Cake

If you love mug cakes, don't let this fall pass without making a Pumpkin Mug Cake in microwave! This recipe makes a soft fluffy and super moist cake that is ready in under 3 minutes.  

Seriously Cakes in a mug are an absolute wonder! I mean how easy it is to whip up a mini version of your favorite flavored cake without messing up whole kitchen.

Don't take my word for it, try this Chocolate Mug Cake and see it for yourself. If you are team Vanilla, this Vanilla Mug Cake Recipe is only for you. Add colorful sprinkles to the batter for an extra touch of happiness!

I think I have got a mug cake for each season on the blog now. If you are missing sun on gloomy winter days or want a sunshine snack cake on a hot Summer day, try this Lemon Cake in Microwave.

You wouldn't want to miss out on this everyday Banana Mug Cake Recipe either!

Btw this Pumpkin cake today is accidently free from egg and can be easily made vegan too.

Ingredients and Substitutions:

Pumpkin Spice: I have used about ¾ teaspoon of pumpkin pie spice and a little cinnamon to speed up the mixing process. If you have time you can also use a mix of ground ginger, cinnamon, clove, nutmeg and all spice. Use around a tsp.

Oil: Oil gives a ton of moisture to this mug cake. You can even use melted butter in equal quantity if desired. Coconut oil works great too here.

Milk: Opt for full fat milk for best texture. But if you want 2 percent or any other reduced fat milk works easily. Even any dairy free milk will work, texture might just be a little different, but still yum!

Pumpkin Puree: This is one ingredient that I suggest you used canned. It is smooth, has just the right consistency and is perfect for baking.

How to make it:

We are basically mixing all the ingredients directly in the mug and then placing it in the microwave till it bakes. It is a single serve dessert and gets ready super quickly!

Just remember that in the mug, begin with mixing wet ingredients together and then add dry ones.

Microwave time depends on your mug size and the power of microwave itself. This mug cake takes around 2 minutes to bake.

Use mittens while taking the baked cake out of microwave, since the  mug will be very hot.

Allow the mug cake to cool down a bit before frosting.

Variations:

You may add mini or regular chocolate chips in the cake batter. About two tablespoons.

Top it with vanilla ice cream, some fresh cream, cool whip or even a frosting of your choice like I did.

Tips to make a perfect mug cake:

Pumpkin Puree: Canned pumpkin puree works best for best taste and texture. Do not use pumpkin pie filling as it has many other ingredients mixed. We don't want any of them here.

Mix Correctly: While mixing the dry ingredients into wet, take care to stir it well. Wait but I don't mean to keep stirring it like a lot after adding your dry ingredients. Just enough so that everything gets incorporated well. Reach all the way to the bottom of your mug to ensure this.

Cooking Time: You might need to adjust cooking time according to the power of your microwave. You will be able to tell just by looking/checking the center of your cake. If center appears cooked, it is ready. Otherwise add extra 5-10 seconds to the given time.

Don't Overcook: You don't want to overcook a mug cake either. Since it continues to cook and settle as it is cooling down, if you over cook it, it might turn dry/rubbery as it cools. 

Allow it to cool down before digging in: Allow the cake to set for 3-5 minutes after it comes out of microwave. Then enjoy it warm!

If you liked this recipe, please give it a star review! Also, tell me in the comments below, how it turned out for you! How did your family or guests like it?

How did you personalize it? And don’t forget to share your wonderful creations with me on Instagram at #greedyeatsblog Let's be friends on Pinterest and Facebook too!

Recipe

Pumpkin Mug Cake

If you love mug cakes, don't let this fall pass without making a Pumpkin Mug Cake in microwave! This recipe makes a soft fluffy and super moist cake that is ready in under 3 minutes.  

5 from 7 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Prep Time: 1 minute minute

Cook Time: 2 minutes minutes

Total Time: 3 minutes minutes

Servings 1 Person

1x2x3x

Calories: 252kcal

Author: Neha

Equipment

• 1 Microwave safe mug (12 oz)

Ingredients

• ▢ 4 Tablespoons All purpose flour
• ▢ 1 teaspoon Baking Powder
• ▢ ¾ teaspoon Pumpkin pie spice
• ▢ ¼ teaspoon Ground cinnamon
• ▢ a pinch Salt
• ▢ ½ Tablespoon Oil
• ▢ 2 Tablespoons Pumpkin puree
• ▢ 2 Tablespoons Granulated sugar
• ▢ ½ teaspoon Pure vanilla extract
• ▢ 2 and ½ Tablespoons Milk

Instructions

• Add oil, pumpkin puree, vanilla, milk and sugar in a microwave safe mug and mix them well using a fork/spoon.
• Now add and fold flour, pinch of salt, baking powder, pumpkin spice and cinnamon to form a lump free cake batter.
• Make sure to get to the bottom of your mug while folding to create an evenly mixed batter. Sides on the bottom of the mug are easy to skip.
• Place the mug in microwave. Cook on high power for 2 minutes. The cake will rise tall, but will settle in the mug once cooked.
• Make use of mittens while taking the mug out of microwave as it will be vary hot. Allow the cake to cool down and settle for 4-5 minutes before frosting and devouring.

Notes

For how long to cook this cake?

Microwaves can be slightly different, but all mug cakes in the microwave cook from the edges first and then towards the center. So if you notice the center of cake has settled mostly the cake is done.

Don't be tempted to over cook this cake as it will continue to firm up. Overcooked cake can get a gummy or rubbery texture as it cools down.

Nutrition

Serving: 1g | Calories: 252kcal | Carbohydrates: 51g | Protein: 5g | Fat: 7g | Sodium: 21mg | Sugar: 22g

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