This single-serving pumpkin mug cake is ready in less than 5 minutes using traditional ingredients and a microwave. It's perfect for when you're craving an easy fall treat!
Recipe features
What's better than a pumpkin dessert that's ready in less than 5 minutes? I can't think of much! Here's why you'll love this recipe:
- Simple ingredients: uses all the same ingredients as a traditional pumpkin loaf
- Soft and fluffy texture just like pumpkin muffins
- Eggless and can easily be made dairy-free and vegan
This recipe is similar to my vegan zucchini bread and vegan gingerbread loaf in that it uses simple, traditional ingredients and is 100% egg-free and dairy-free optional.
It's a great option for when you don't have time to make decadent desserts like pumpkin cinnamon rolls. But don't mistake this for a healthy recipe, we're still using sugar and all the good stuff.
What you'll need
Mug cakes are all about convenience, so we're sticking to pantry staples:
- Pumpkin puree: Not to be confused with canned "pumpkin pie filling". Pro tip: freeze leftover pumpkin puree in a closed container for up to 3 months (or use it in this pumpkin smoothie!). Let thaw overnight in the fridge when ready to use.
- Neutral oil: Canola oil is my go-to, but vegetable oil also works. If using olive oil I recommend a light flavor so that it doesn't overpower the mug cake.
- Milk: Any kind works, even non-dairy milk. In fact, I usually use unsweetened and unflavored soy milk.
- Use white sugar (granulated sugar). Choose organic sugar to make vegan.
Expert tips
- I recommend mixing all ingredients in a small bowl before transferring to the mug. It's one extra dish but it is more fool-proof than mixing in a mug.
- Cook time: Microwave cook times can vary, so start out by cooking for 1 and ½ minutes. Add an extra 15 seconds at a time as needed.
- Cook on high power in the microwave. If you can't cook on high power, cook for 15-30 seconds longer.
- The pumpkin mug cake is still cooking when you remove it from the oven so let it rest at least a minute before digging in.
- Add-ins: You can fold in toasted pecans or walnuts, chocolate chips or dry fruit to the batter or sprinkle it on top before microwaving.
- Serving ideas: I like to serve my mug cake with whipped cream and a few chocolate chips on top. An extra sprinkle of cinnamon on top is a nice touch as well.
Recipe FAQ
Yes! Make it it vegan or dairy-free by using soy or almond milk and dairy-free whipped cream.
I recommend using a small to medium mug that isn't too narrow. The mug in the photos is 12 ounces and is a little wider at the top than the bottom. I don't recommend using very wide latte mugs.
You can tell the cake is ready when it is cooked through on top but still a bit sticky to touch.
While technically it can last 2-3 days in the fridge, the cake is best eaten right away.
If you don't have pumpkin pie spice you can omit it or use ⅛ teaspoon nutmeg, ⅛ teaspoon ginger and a pinch of cloves in addition to the cinnamon.
More fall favorites
Wondering what to do with the leftover can of pumpkin? Fall recipes like this pumpkin pie dip are the perfect way to use it up:
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Pumpkin Mug Cake
Ingredients
- ¼ cup + 1 tablespoon all-purpose flour
- 1 tablespoon plus 1 teaspoon white sugar plus more for topping
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- ⅛ teaspoon baking soda
- pinch table salt
- 3 tablespoons milk
- 2 tablespoons pumpkin puree not pumpkin pie filling
- 1 teaspoon neutral oil such as canola or vegetable oil
- ¼ teaspoon vanilla extract
- whipped cream and ground cinnamon for serving
Instructions
- In a small mixing bowl, whisk together the all-purpose flour, sugar, cinnamon, pumpkin pie spice, baking soda, and pinch of salt. Whisk in the milk, pumpkin puree, oil and vanilla. Stir until just combined, careful to not overmix.
- Pour the batter into a 12 ounce coffee mug. Sprinkle a pinch or two of sugar on top if desired. Microwave on high power for 1 and ½ minutes. Let rest for one minute before serving. Top with whipped cream and a sprinkle of cinnamon. Enjoy!
Video
Notes
- I recommend using a small to medium coffee mug that isn't too narrow. The mug in the photos is 12 ounces and is a little wider at the top than the bottom. I don't recommend using very wide latte mugs.
- Microwave cook times can vary, so start out by cooking for 1 and ½ minutes. Add an extra 15 seconds at a time as needed.
- Add-ins: You can fold in toasted pecans or walnuts, chocolate chips or dry fruit to the batter or sprinkle it on top before microwaving.
- Make it vegan by using soy or almond milk and dairy-free whipped cream.
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