Ready in: 2 minutes · Serves: 1 · Technique: Microwave · Storage: Refrigerate leftover batter for up to 1 day.
Quick Answer
This Pumpkin Mug Cake is a quick, single-serving dessert made in the microwave, capturing the essence of fall with a warm, spiced flavor.
As the air turns crisp and the leaves start to tumble down around my beloved New York City, I can’t help but think of cozy evenings spent with my loved ones, flavored by the aroma of pumpkin spice. It’s the perfect time to whip up a little something sweet that captures the essence of fall—this delightful Pumpkin Mug Cake! It’s quick, easy, and an adorable single-serving treat that’s perfect for your holiday gatherings.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Quick and easy preparation makes it perfect for busy days or last-minute dessert needs.
- Single-serving size allows you to enjoy a sweet indulgence without the temptation of leftovers.
- Captures the cozy flavors of fall with warm spices and pumpkin, ideal for holiday gatherings.
- Customizable with toppings or mix-ins to suit your personal taste.
- Easily made in the microwave, saving time and cleanup.
Ingredients
This delightful Pumpkin Mug Cake requires only a few simple ingredients that are easy to find.
Dry Ingredients
- 4 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon baking powder
- 1/8 teaspoon salt
- ¼ teaspoon pumpkin pie spice
Wet Ingredients
- 3 tablespoons canned pumpkin puree
- 2 tablespoons milk
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- Optional: whipped cream or ice cream for topping
How to Make Pumpkin Mug Cake (Step-by-Step)
Making this Pumpkin Mug Cake is as simple as it is satisfying. Follow these easy steps for a delightful treat.
Step 1: Combine the Dry Ingredients
In a 12-ounce (or larger) microwave-safe mug, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice. Make sure there are no lumps in the mixture; a smooth batter will ensure a lovely texture.
Step 2: Add the Wet Ingredients
Add the canned pumpkin puree, milk, vegetable oil, and vanilla extract to the dry ingredients. I usually use a whisk to combine everything thoroughly, but a fork works just as well. Keep mixing until there are no dry spots; the batter should have that inviting pumpkin color.
Step 3: Microwave the Cake
Place the mug in the microwave and cook on high for about 1 minute and 40 seconds. Cooking times can vary, so keep an eye on it; my microwave usually gets it just right at 1 minute and 30 seconds. You’ll know the cake is done when it has risen and the center looks set with a slight jiggle.
Step 4: Cool and Serve
Let the mug cake cool for a minute, then top with whipped cream or a scoop of vanilla ice cream for that extra touch of indulgence. I often drizzle caramel sauce on top for a festive flair.
Common Mistakes to Avoid
- Overmixing the Batter: This can cause your cake to become tough. Mix until just combined!
- Using a Cup That’s Too Small: Always use a 12-ounce mug or larger; the cake needs room to rise without spilling over.
- Incorrect Cooking Time: Microwaves vary in power; watch for that slight jiggle to know when it’s done.
Tips and Tricks for Success
- Pair your mug cake with a warm beverage, like a chai latte or hot cocoa, for the ultimate cozy experience.
- For added texture, fold in some chopped nuts or chocolate chips before microwaving.
- If you’re feeling adventurous, you can switch up the spices; a pinch of nutmeg or cinnamon can create a lovely twist.
Variations
- Substitute almond flour for a gluten-free option.
- Use maple syrup instead of granulated sugar for a different sweetness.
- Add a tablespoon of peanut butter for a nutty flavor twist.
- Incorporate mashed bananas for additional moisture and sweetness.
How to Serve
- Dollop with whipped cream or a scoop of vanilla ice cream.
- Drizzle with caramel sauce for an indulgent touch.
- Top with chopped walnuts or pecans for extra crunch.
- Serve alongside a warm beverage for a cozy dessert experience.
Make Ahead and Storage
- Make Ahead: Prepare the dry ingredients in advance and store in an airtight container.
- Storage: Leftover batter can be refrigerated for up to 1 day.
- Reheating: Best enjoyed fresh, but can be reheated in the microwave for 30 seconds if needed.
- Freezing: Not recommended, as the texture may be affected.
Recipe Notes / What I Learned
As I tested this recipe, I found that the magic truly happens in the mug. The convenience of a quick dessert is perfect for those late-night cravings or unexpected guests, all while imparting the essence of fall. Every time I take a bite, I’m transported back to brisk autumn walks under the changing leaves in Central Park.
Yield and Serving Size
Yield: 1 mug cake · Serving Size: 1 mug cake
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 5g protein · 45g carbs · 15g fat
Quick and Easy Pumpkin Mug Cake
Ingredients
Equipment
Method
- In a 12-ounce (or larger) microwave-safe mug, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice.
- Add the canned pumpkin puree, milk, vegetable oil, and vanilla extract to the dry ingredients and whisk until well combined.
- Place the mug in the microwave and cook on high for about 1 minute and 40 seconds or until the center looks set.
- Let the mug cake cool for a minute, and top with whipped cream or a scoop of vanilla ice cream.
Notes
FAQs
1. Can I make this Pumpkin Mug Cake without a microwave?
Yes, you can bake it in a conventional oven! Preheat your oven to 350°F (175°C) and bake in a ramekin for about 15-20 minutes, or until a toothpick inserted in the center comes out clean.
2. Can I substitute the canned pumpkin puree?
Absolutely! You can use homemade pumpkin puree or even other fruit purees like applesauce for a different flavor, but the texture and taste may vary.
3. How can I make this recipe gluten-free?
To make this mug cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients are also gluten-free.
4. What are some variations I can try with this recipe?
You can add chopped nuts, chocolate chips, or even a swirl of peanut butter to the batter before microwaving for extra flavor and texture. Experimenting with different spices like nutmeg or allspice can also create a unique twist!
5. How do I store any leftover mug cake batter?
If you have leftover batter, you can store it in the fridge for up to a day. However, it’s best enjoyed fresh to retain its fluffiness. When ready to eat, just microwave it as described in the recipe!
