Pumpkin Mug Cake
This pumpkin mug cake is your shortcut to a warm, cozy fall treat in minutes! It’s soft, perfectly spiced, and made with real pumpkin right in the microwave. Add chocolate chips and a swirl of whipped cream for the perfect little dessert!
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A Note from Kim
A Cozy Treat for One
This pumpkin mug cake is exactly what I want when I’m craving something sweet and fall-inspired but don’t want to bake a whole cake. It takes just a few minutes from start to finish, and I love that everything gets mixed and cooked right in the mug. Add a handful of chocolate chips and a little whipped cream on top, and it’s even better!
Mug cakes are always a hit around here, and my chocolate chip cookie mug cake and cake mix mug cake have become two of the most popular recipes on the site. So, of course, I needed a pumpkin version for fall! This one is perfect for those nights when you just want a warm little dessert all to yourself.
With love (and lots of good eats), 
We enjoyed this mug cake. It was so light and fluffy with good pumpkin flavor. Will definitely be making this again!
— Pam
Everything You Need for Mug Cake Magic
This pumpkin mug cake recipe is the perfect way to use up that little bit of canned pumpkin left in the fridge! You only need a handful of simple ingredients, and most are probably already in your pantry.
The full list of ingredients with measurements can be found in the printable recipe card below.
- Butter: Adds richness and keeps the mug cake soft. Melt it right in the mug to keep things easy.
- Milk: Adds moisture and helps create a soft, tender cake. Dairy or nondairy milk will work.
- Pumpkin purée: Be sure to use pure pumpkin, not pumpkin pie filling.
- Brown sugar: Sweetens the cake and adds a hint of caramel flavor that pairs so well with pumpkin.
- Vanilla extract: Adds warmth and brings out the pumpkin and spice flavors.
- Salt: Just a pinch balances the sweetness and boosts the other flavors.
- All-purpose flour: Gives the mug cake structure. For the best texture, spoon and level the flour or weigh it.
- Pumpkin pie spice: Gives every bite that warm, cozy fall flavor.
- Baking powder: Helps the cake rise and gives it a lighter, fluffier texture.
- Chocolate chips: Optional, but highly recommended! They add little pockets of melty chocolate throughout the cake. You can also skip them and top the cake with whipped cream instead.
Recipe Variations
- Make it vegan: Since there are no eggs in this recipe, it’s easy to make vegan! Simply swap the butter for oil and use your favorite nondairy milk.
- Add some crunch: Stir in 2 tablespoons of chopped pecans or walnuts before microwaving.
- Try white chocolate: Swap the semi-sweet chocolate chips for white chocolate chips, which pair really well with pumpkin and warm spices.
- Add a little maple: Drizzle the finished mug cake with pure maple syrup for an extra touch of fall flavor.
Kim’s Recipe Tips
- Use a large enough mug: An 8-ounce microwave-safe mug or larger gives the cake room to rise without spilling over the sides.
- Pumpkin pie spice: No pumpkin pie spice on hand? Use ½ teaspoon ground cinnamon with a small pinch each of ground ginger, nutmeg, and cloves.
- Don’t overmix: Stir just until you no longer see streaks of flour. Overmixing can make the cake tough.
- Watch the cook time: Microwaves vary, so yours may need a little more or less time. The cake is ready when the top looks set but is still soft.
- Don’t overcook it: Mug cakes can dry out quickly in the microwave. If needed, add extra time in 5- to 10-second increments.
How to Make a Pumpkin Mug Cake
When you’re in the mood for a warm pumpkin treat but don’t want to turn on the oven, this mug cake is the answer! Just mix everything in your mug, microwave, and dessert is ready in minutes.
You’ll find the full printable instructions in the recipe card, but here’s a quick visual of the steps:
Step 1: Melt butter. Add the butter to an 8-ounce microwave-safe mug and microwave for about 30 seconds, or until mostly melted.
Step 2: Mix liquid ingredients. Stir in the milk, tablespoon pumpkin puree, brown sugar, vanilla and salt until combined.
Step 3: Add dry ingredients. Stir in the flour, pumpkin spice, baking powder and chocolate chips, if desired.
Step 4: Cook. Top the batter with the remaining chocolate chips, if using, and microwave on high for 1 minute 25 seconds. Let cool for a few minutes, then enjoy with your favorite toppings.
More Mug Cake Recipes to Try
If you try this pumpkin mug cake recipe, let me know! Leave a comment and if you love it as much as my family, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Pumpkin Mug Cake
Ingredients
- 1 tablespoon (14g) unsalted butter
- 2 tablespoons (30g) milk, dairy or nondairy works
- 1 tablespoon (15g) pumpkin puree
- 2 tablespoons (25g) brown sugar
- 1/4 teaspoon vanilla extract
- pinch of salt
- 1/4 cup (30g) all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking powder
- 2 tablespoons semi-sweet chocolate chips, optional or serve with whipped cream
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Instructions
- Add the 1 tablespoon (14g) unsalted butter to an 8-ounce microwave-safe mug and microwave for about 30 seconds, or until mostly melted.
- Stir in the 2 tablespoons (30g) milk, 1 tablespoon (15g) pumpkin puree, 2 tablespoons (25g) brown sugar, 1/4 teaspoon vanilla extract and pinch of salt until combined.
- Stir in the 1/4 cup (30g) all-purpose flour, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon baking powder and semi-sweet chocolate chips, if desired.
- Sprinkle the top with more chocolate chips, if using. Microwave on high for 1 minute and 25 seconds.
- Let cool for about 5 minutes before enjoying. I love this served with whipped cream!
Notes
Did you make this recipe?
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I made this without the chocolate chips, and loved it. Will definitely make again!
We loved this mug cake! It was the best mug cake we have had! We’ve made it several times just this past month!
We enjoyed this mug cake. It was so light and fluffy with good pumpkin flavor. Will definitely be making this again!
So easy and delicious!
The best late night sweet treat with no mess or fuss! It tastes delicious and so easy to make!
Absolutely delicious. I will be making it again and again.
So happy you enjoyed!
I whipped this mug cake up for a quick afternoon treat, and wow, it did not disappoint! I’ll admit I was a little skeptical going in since pumpkin desserts aren’t usually my thing, and I figured I’d end up handing the whole thing over to my mom. But one bite in and I was hooked! It came out perfectly moist, came together in no time, and the chocolate chips took it over the top. My mom and I both loved it, and I’ll definitely be making this one again.
That makes me so happy! Thanks so much for your comment!
Hi Kim, I tried the cake last week and it’s awesome! Added some dark chocolate chips to it as well – just love pumpkin and chocolate together. 🙂
It was amazing! Just like a pumpkin muffin only easier! I have made it three times in 2 days!
Yay! So glad you loved it!
So easy and delicious! And was a great use for leftover pumpkin from other recipes!