Pumpkin Mug Cake (2 Minutes)
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This Pumpkin Mug Cake is a quick, cozy treat that I’ve been making often during the fall season. It’s light, fluffy, and tender, packed with pumpkin spice flavors, and best of all, it’s ready in just 2 minutes.
If you've tried my easy gingerbread mug cake, you'll love this pumpkin version. It's perfect when you're craving a pumpkin muffin or pumpkin bars with cream cheese frosting, but don't want leftovers or a long wait.
Recipe Overview
- Quick & Easy: Tested and ready in about 2 minutes.
- Single Serving: Great for evenings when you want a personal treat or a mini bake to share.
- Fall Flavor: Pumpkin puree and spices deliver cozy autumn taste.
- Smart Use of Leftovers: Uses a small amount of pumpkin puree-perfect for finishing an open can.
What You’ll Love About This Recipe
As a private chef and long-time baker, I love developing recipes that balance flavor with ease. Mug cakes are one of my favorite "quick desserts" to recommend because they often use leftover ingredients that might go to waste, yet still feel special and even indulgent.
This pumpkin mug cake is light and moist, with just the right amount of spice. It's also a great way to use leftover pumpkin puree from other recipes, like Pumpkin Donuts, easy pumpkin waffles, Panera Pumpkin Muffins, Pumpkin Chocolate Chip Scones, or even this Panera Squash Soup Recipe.
Key Ingredients
- All-purpose flour: For structure and softness.
- Granulated sugar: Adds sweetness without overpowering.
- Pumpkin pie spice: For cozy flavor (or use cinnamon, nutmeg, and ginger).
- Pumpkin puree: Pure pumpkin-not pie filling-for moisture and flavor.
- Milk & butter: Keeps the texture tender, soft, and moist.
- Vanilla extract: Enhances the pumpkin spice.
👉 For more pumpkin inspiration, see my all-time favorite pumpkin pie recipe, or try healthy pumpkin muffins for a nourishing breakfast or brunch, or this 3 ingredient no bake pumpkin cheesecake for a treat! See our pumpkin recipes collection for both sweet and savory recipe ideas.
How to Make This Pumpkin Mug Cake
- Step 1: Mix the flour, sugar, pumpkin spice, baking powder, and salt in a 12-ounce microwave-safe mug or a small bowl. Stir in the milk, pumpkin puree, melted butter, and vanilla. Mix well until no dry flour streaks are remaining.
- Step 2: Microwave for 1 minute or 90 seconds, depending on your microwave. My mug cakes are done in about 1 minute, 10-15 seconds. The top will look set but not dry. Let it cool. In my kitchen, this cake works best at 1:10 in a 1000W microwave.
Variations
- Pumpkin Chocolate Chip Mug Cake: Stir in a spoonful of mini chocolate chips.
- Nutty Crunch: Add pecans or walnuts.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend.
- Dairy-Free: Use almond milk and coconut oil instead of butter.
Serving Ideas
Let it cool slightly, then serve warm with sweetened whipped cream and a dusting of cinnamon or nutmeg. Or, serve with a scoop of vanilla ice cream, a sprinkle of powdered sugar, or a drizzle of caramel sauce to make it extra special.
Baker's Tips for Pumpkin Mug Cake
- Best Enjoyed Fresh: Mug cakes are best eaten right away, but you can cover and refrigerate for up to 1 day and reheat gently in the microwave.
- Pumpkin Puree: Use 100% pumpkin puree (not pumpkin pie filling).
- Microwave Times: Every microwave is a little different. Start at 1 minute, then add 10-15 seconds as needed. The cake should look set on top but still moist. Overcooking can make it rubbery.
Recipe FAQs
No, pumpkin pie filling contains added sugar and spices-use 100% pumpkin puree for the best results.
It was likely overcooked. Start at 1 minute and add time in small increments.
Yes-mix the dry ingredients in advance, then add wet ingredients right before cooking.
More Easy Mug Cake Recipes
- 3 Minute Apple Mug Cake
- 2 Minute Fudgy Brownie in a Mug
- 2 Minute Pineapple Upside Down Mug Cake
- 2 Minute Lemon Mug Cake
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2 Minute Pumpkin Mug Cake
Equipment
Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger)
- 3/4 teaspoon baking powder
- pinch salt
- 3 tablespoons milk
- 2 tablespoons pumpkin puree
- 1 tablespoon butter melted
- 1/2 teaspoon vanilla extract
Instructions
- Mix the flour, sugar, pumpkin spice, baking powder, and salt in a 12-ounce microwave safe mug or a small bowl.
- Stir in the milk, pumpkin puree, melted butter, and vanilla. Mix well until no dry flour streaks are remaining.
- Microwave for 1 minute or 90 seconds, depending on your microwave. My mug cakes are done at about 1 minute 10-15 seconds. The top will look set but not dry. Let it cool slightly, then top with confectioner's sugar, ice cream, or whipped cream and a pinch of cinnamon for a festive finish!
Notes
- Pumpkin: Use pure pumpkin puree (not pie filling). Great for using leftover pumpkin from muffins or soup.
- Microwave Time: Start at 1 minute, then cook in 10 to 15-second intervals until just set. Avoid overcooking.
- Serving: Best enjoyed warm with whipped cream, ice cream, or a dusting of cinnamon
- Variations: Add mini chocolate chips, chopped nuts, or swap the spice blend with just cinnamon if preferred.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This pumpkin mug cake is one of my favorite ways to celebrate the season — it’s so quick and easy and perfect for leftover pumpkin puree. But best of all is the texture and flavor! It’s light and airy and a perfect fall mug cake.