Pumpkin Mug Cake
This Homemade Pumpkin Mug Cake recipe is made with easy-to-find ingredients and can easily be made within five minutes!
A HOMEMADE 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 PUMPKIN MUG CAKE:
- 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.
CRAVING MORE RECIPES?
Pumpkin Mug Cake
Ingredients
- 3 Tablespoons all-purpose flour
- 3 Tablespoons light brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon pumpkin pie spice
- 1 Tablespoon unsalted butter, melted
- 1 large egg, lightly beaten
- 1 Tablespoon heavy cream
- ¼ cup canned pure pumpkin (not pumpkin pie filling)
- ¼ teaspoon 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I am thrilled with the way this very simple recipe turned out. I will definitely be making more of them to give as gifts, if I don’t eat them all first.
I took a chance and doubled this recipe…..so good❣️❣️