The Pumpkin Mug Cake Recipe is a super quick and easy way to prepare pumpkin without destroying your entire kitchen!
Am I the only one who loves single-serve desserts? Sometimes when the craving for something sweet hits, I just don’t feel like baking a whole loaf of Chocolate Chip Pumpkin Bread. Plus, it takes quite a long time…so this 3 Minute Pumpkin Mug Cake is perfect!
I can’t believe how quickly this year has gone by. I’m already talking to my kids about Christmas presents and planning our Christmas parties. I feel like when you get older, time flies.
So rude.
One of my favorite things to do to slow down time is to turn off my phone, make this pumpkin mug cake recipe, grab a blanket, sit on my porch swing, and watch the kids play outside.
Since I live in the desert, I can still sit outside even in November. When I lived in Canada, I sat by the window and watched the children freeze while playing in the snow.
Ahh, memories.
MUG CAKE VARIANTS
This pumpkin mug cake is made without eggswith baking soda for lift. The cake itself is dense and moist, like a typical pumpkin cake.
- SPICES: I use some basic spices like cinnamon, nutmeg, clove and ginger. If you have pumpkin pie spice mix, you can replace all spices with 1 teaspoon of pumpkin pie spice mix.
- CHOCOLATE CHOCOLATES: For an even sweeter experience, add 2 tablespoons mini semisweet chocolate chips.
- Topping: Top your mug cake with cool whipped cream, whipped cream, ready-made whipped cream, or even a scoop of vanilla ice cream!
This cake is mixed right in the cup it will be “baked” in, making it a super easy and quick cleanup! When heated in the microwave, the cake batter rises and almost wants to tip over, but as soon as it is removed from the microwave it settles back into the cup.
For a dessert that’s ready in just 3 minutes, this one really can’t be beat!
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Pumpkin Mug Cake Recipe
This delicious pumpkin mug cake is ready in just 3 minutes!
Course: snack
Kitchen: American
Servings: 1
Calories: 256 kcal
Instructions
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Combine all dry ingredients in a 12-ounce mug.
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Stir in milk, pumpkin puree and vanilla. Mix well, especially the base, so that no dry pieces stick to the bottom.
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Microwave on high for 2 minutes. Top with whipped cream and sprinkle with cinnamon if desired
Notes
**Please note that this cake is dense and not overly sweet. Sweeten the cake with a few mini chocolate chips in the batter or garnish the cake with sweetened whipped cream if desired.
Nutrition
Calories: 256kcal | Carbohydrates: 55G | Protein: 5G | Fat: 2G | Saturated fat: 1G | Cholesterol: 5mg | Sodium: 510mg | Potassium: 121mg | Fiber: 2G | Sugar: 28G | Vitamin A: 4742IU | Vitamin C: 1mg | Calcium: 334mg | Iron: 2mg
Keywords: Cinnamon, mug cake, pumpkin, quick
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