Pumpkin Mug Cake

This pumpkin mug cake is soft, warmly spiced, and made with real pumpkin in just minutes. Add chocolate chips or whipped cream for an easy fall dessert!

Course Dessert

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 1

Total Time 6

Servings mug cake

Calories 506

Author Kim

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

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

Pumpkin pie spice: No pumpkin pie spice on hand? Use 1/2 teaspoon cinnamon with a small pinch each of ground ginger, nutmeg, and cloves.

Make this vegan: Use oil instead of butter and a nondairy milk.

This recipe was originally published September 2014. New content was added and it was republished October 2026.

Nutrition