This Homemade Pumpkin Mug Cake recipe is made with easy-to-find ingredients and can easily be made within five minutes!
HOMEMADE PUMPKIN MUG CAKE RECIPE
I love little single-serving desserts like this pumpkin mug cake. You can make it fresh exactly when you want it. You get delicious homemade pumpkin cake flavor with minimal effort. Perfect for guests as well since everyone will get their own single serving!
TIPS FOR MAKING THIS SINGLE SERVING DESSERT:
- If you only have salted butter on hand, you can use that but just leave out the additional salt in the recipe.
- Heavy cream is strongly recommended for this pumpkin mug cake recipe but you can use whole milk if that is all you have on hand. Lower fat milks or milk substitutes will produce a different outcome.
- Make sure your baking powder is fresh. So many recipes don’t turn out properly because old or expired baking powder is being used. Check that can!
- For this recipe, I used a 10-ounce, microwave-safe mug.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
all-purpose flour
light brown sugar
baking powder
salt
PUMPKIN PIE SPICE
unsalted butter
large egg
heavy cream
canned pure pumpkin (not pumpkin pie filling)
vanilla extract
HOW TO MAKE PUMPKIN MUG CAKE:
In a small bowl, or in the 10-ounce mug itself, whisk together the flour, sugar, baking powder, salt and pumpkin pie spice.
Mix in the butter, milk, pumpkin, egg and vanilla until combined.
Microwave for 3 minutes, checking halfway through. After 3 minutes poke with toothpick to check that it’s all the way done. Cook’s note: the cake will slightly rise over the mug while cooking. This is normal and it will deflate when done cooking. Let sit to cool. Top with powdered sugar and a swirl of whipped cream and a sprinkle of pumpkin pie spice if desired.
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HOMEMADE PUMPKIN MUG CAKE
Ingredients
- 3 tbsp all-purpose flour
- 3 tbsp light brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp pumpkin pie spice
- 1 tbsp unsalted butter, melted
- 1 large egg, lightly beaten
- 1 tbsp heavy cream
- 1/4 cup canned pure pumpkin (not pumpkin pie filling)
- 1/4 tsp vanilla extract
Instructions
- Microwave for 3 minutes, checking halfway through. After 3 minutes poke with toothpick to check that it’s all the way done. Note: the cake will rise over the mug slightly while cooking, this is normal, it will deflate when done cooking.
- Let sit to cool.
- Top with powdered sugar and a swirl of whipped cream and a sprinkle of pumpkin pie spice if desired.
Notes
- If you only have salted butter on hand, you can use that but just leave out the additional salt in the recipe.
- Heavy cream is strongly recommended in this recipe but you can use a whole milk if that is all you have on hand. Lower fat milks or milk substitutes will produce a different outcome.
- Make sure your baking powder is fresh. So many recipes don't turn out properly because old or expired baking powder is being used. Check that can!
- For this recipe, I used a 10-ounce, microwave-safe mug.
Nutrition
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