For this delicious one-minute Pumpkin Mug Cake, you only need a mug (no bowl required), a handful of ingredients, and after just 1 minute in the microwave you can enjoy a warm and moist pumpkin spice cake.
Sometimes you just don't have time even for an easy Pumpkin Cake. I made a quick gluten-free pumpkin mug cake made with coconut flour recently, but now I also wanted to make a version with all-purpose flour for everyone else.
Whip up a small serving of cake as a quick dessert or to satisfy that sudden sweet craving. The pumpkin puree produces a moist cake texture with warming aroma for the spice mix.
Ingredients & Substitutions
- butter - melted; or use coconut oil for a vegan, dairy-free version
- pumpkin puree - from a can or homemade
- water - or milk
- vanilla extract
- brown sugar - white or coconut sugar work too
- flour - regular all-purpose flour
- pumpkin pie spice mix - store bought or homemade mix of cinnamon, cloves, nutmeg
- baking powder
- salt - just a pinch to balance the sweetness
- toppings - chocolate chips, caramel sauce, or a scoop of pumpkin spice ice cream
See recipe card for quantities.
- Add the butter to a mug and microwave until melted. With a fork whisk in pumpkin puree, water, and vanilla extract until smooth.
- Now stir in the brown sugar, flour, baking powder, pumpkin pie spice, and salt.
- Once smoothly combined, microwave for 1 minute.
- If the top still looks uncooked microwave for another short burst (10-15 seconds).
Let the mug cake cool for a bit, because it will be quite hot straight from the microwave. Then top it to your hearts desire with chocolate chips, caramel sauce, whipped cream, or a scoop of (vanilla) ice cream.
I don't recommend storing this cake for later. Because of the unique microwave baking, it is best enjoyed while still warm. As it cools, the cake dries out significantly and the texture isn't very enjoyable.
- Whisking together the wet ingredients first, reduces the risk of flour pockets hiding at the bottom of the mug.
- Cook time will vary by microwave and mug size used. If it looks like there is still raw batter on top after 1 minute, return the cake to the microwave for a few more seconds.
- Don't overcook this mug cake! If you need to microwave it more than 1 minute, add short bursts of 10-15 seconds until the cake looks just done.
- Let the mug cake cool for a couple minutes after microwaving, so you don't burn your tongue. However, it should be enjoyed while still warm!
Check that your baking powder is not expired. Old baking powder becomes inactive and the cake won't rise.
You may also have overcooked the mug cake. Microwaving for too long will dry out the cake and it won't be fluffy.
Mug cakes can become rubbery when overcooked. Or when you let it get cold after microwaving. In my experience mug cakes are best enjoyed fresh prepared while still warm.
Looking for other mug cake recipes like this? Try these:
1-Minute Pumpkin Mug Cake Recipe
- 1 tablespoon butter melted
- 2 tablespoons pumpkin puree
- 1 tablespoon water
- ¼ teaspoon vanilla extract
- 2 tablespoons brown sugar
- 4 tablespoons flour
- ½ teaspoon pumpkin pie spice mix
- ⅛ teaspoon baking powder
- 1 pinch salt
- Melt the butter in a mug (in the microwave). Using a fork, stir in pumpkin puree, water and vanilla extract until smooth.1 tablespoon butter, 2 tablespoons pumpkin puree, 1 tablespoon water, ¼ teaspoon vanilla extract
- Now stir in the dry ingredients of brown sugar, flour, baking powder, pumpkin spice, and salt.2 tablespoons brown sugar, 4 tablespoons flour, ½ teaspoon pumpkin pie spice mix, ⅛ teaspoon baking powder, 1 pinch salt
- When all ingredients are smoothly combined, microwave the mug for 1 minute.
- If after 1 minute the batter on top still looks uncooked, microwave for 15-25 more seconds.