This Pumpkin Mug Cake is your go-to for a cozy, spiced treat in just six minutes. With its moist, tender crumb and warm pumpkin flavor, it’s like autumn in a mug. Perfectly sweetened and egg-free, it’s a quick indulgence that feels homemade without the fuss. The aromatic blend of cinnamon and nutmeg will fill your kitchen with irresistible comfort.

Ready in under two minutes in the microwave, this cake is ideal for those moments when you need something satisfying fast. The soft, fluffy texture pairs beautifully with a dollop of whipped cream or a sprinkle of cinnamon. It’s a dessert that’s as easy to make as it is delightful to savor, proving that delicious doesn’t have to be complicated.

What You’ll Need

4 tablespoons all-purpose flour
1/2 teaspoon pumpkin pie spice
1/8 teaspoon baking powder
Pinch of salt
2 tablespoons maple syrup
2 tablespoons milk (or dairy-free milk for a vegan option)
1 1/2 tablespoons canned pumpkin puree
1 tablespoon flavorless oil (canola, sunflower, or coconut oil work well)

How to Make It

In a microwavable mug, combine the flour, pumpkin pie spice, baking powder, and salt. Mix well.
Add the maple syrup, milk, pumpkin puree, and oil. Stir until just combined—don’t overmix!
Microwave on high for 60 seconds (based on a 1200-watt microwave) or until the top feels firm to the touch. Adjust time slightly if needed.
Let cool for a minute, then serve warm with a scoop of vanilla ice cream for an extra treat!

Delicious Toppings to Elevate Your Mug Cake

While your Pumpkin Mug Cake is perfect with a scoop of vanilla ice cream, there are plenty of other toppings to try. For a delightful crunch, sprinkle some chopped pecans or granola on top. If you’re a fan of creamy textures, a dollop of whipped cream or a drizzle of caramel sauce adds a luxurious touch. For a healthier option, a handful of fresh berries or a dusting of cinnamon sugar pairs wonderfully with the warm pumpkin flavor.

Quick Tips for Perfect Microwave Timing

Microwaves vary in power, so it’s essential to keep an eye on your mug cake as it cooks. Start with 60 seconds, but if it’s still too soft, add increments of 10 seconds until it’s firm to the touch. Be cautious not to overcook, as it can dry out the cake. If you’re using a weaker microwave (800-1000 Watts), you might need an extra 10-15 seconds to achieve the perfect texture.

Easy Recipe Variations to Try

Want to mix things up? Swap the pumpkin puree for mashed banana or applesauce for a different twist. If you’re a chocolate lover, add 1 tablespoon of cocoa powder and a few chocolate chips for a pumpkin-chocolate fusion. For a nutty flavor, try replacing 1 tablespoon of flour with almond flour. These simple tweaks can create a whole new dessert experience!

Storage and Reheating Made Simple

Although this mug cake is best enjoyed fresh, you can store any leftovers (unlikely though) in an airtight container for up to 24 hours. To reheat, simply pop it back in the microwave for 15 id=seconds to warm it up. Note that the texture might be slightly denser, but it’ll still be delicious!

Why Use Flavorless Oil? A Quick Note

Using a flavorless oil like canola, sunflower, or coconut ensures the pumpkin and spice flavors shine without interference. If you’re using melted coconut oil, make sure it’s cooled slightly before mixing to avoid clumping with the cold ingredients. This small step makes a big difference in the final taste and texture of your mug cake.