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Pumpkin Mug Cake in a 12 oz mug dusted with powdered sugar.
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4.89 from 9 votes

Pumpkin Mug Cake

Pumpkin mug cake is filled with brown sugar, pumpkin spice, and vanilla for a moist, delicious fall dessert.
Prep Time5 minutes
Cook Time1 minute
Total Time6 minutes
Course: Dessert
Cuisine: American
Keyword: cake, pumpkin
Servings: 1
Calories: 383kcal
Author: Kelsey Smith

Equipment

Ingredients

Dry Ingredients

  • ¼ cup all-purpose flour packed and leveled
  • 2 tablespoon light brown sugar packed
  • 1 teaspoon baking powder
  • ¼ teaspoon pumpkin pie spice
  • 1 pinch salt

Wet Ingredients

  • ¼ cup pumpkin puree (NOT pumpkin pie filling/mix)
  • 3 tablespoon milk
  • 1 tablespoon vegetable oil or canola oil
  • ½ teaspoon pure vanilla extract

Topping

  • powdered sugar optional
US Customary - Metric

Instructions

  • Mix the dry ingredients in a 12 to 16 oz mug.
  • Add wet ingredients and mix thoroughly. Be mindful to scrape the bottom edges of the mug for any hidden flour chunks.
  • Microwave for about 90 seconds. The cake will rise high above the rim of the mug. Try not to open the microwave too soon or your cake will sink. If the cake is still uncooked, microwave in 10 second increments.
  • Allow the cake to cool before adding a dusting of powdered sugar (optional) and serving.

Video

Notes

Microwave times vary depending on microwave wattage and mug size. This recipe was developed in a 1200 watt microwave and a 12 ounce mug (pictured).

Nutrition

Calories: 383kcal | Carbohydrates: 56g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 491mg | Potassium: 266mg | Fiber: 3g | Sugar: 28g | Vitamin A: 9607IU | Vitamin C: 3mg | Calcium: 335mg | Iron: 3mg