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Amberly Vahn

Quick and Easy Pumpkin Mug Cake

This Pumpkin Mug Cake is a quick, single-serving dessert made in the microwave, capturing the essence of fall with a warm, spiced flavor.
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Prep Time 2 minutes
Cook Time 1 minute
Total Time 2 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Dry Ingredients
  • 4 Tbsp. all-purpose flour
  • 3 Tbsp. granulated sugar
  • ½ tsp. baking powder
  • 1/8 tsp. salt
  • ¼ tsp. pumpkin pie spice
Group: Wet Ingredients
  • 3 Tbsp. canned pumpkin puree
  • 2 Tbsp. milk
  • 1 Tbsp. vegetable oil
  • 1 tsp. vanilla extract
  • Optional: whipped cream or ice cream for topping

Equipment

  • 12-ounce microwave-safe mug
  • Whisk or fork
  • Microwave

Method
 

  1. In a 12-ounce (or larger) microwave-safe mug, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice.
  2. Add the canned pumpkin puree, milk, vegetable oil, and vanilla extract to the dry ingredients and whisk until well combined.
  3. Place the mug in the microwave and cook on high for about 1 minute and 40 seconds or until the center looks set.
  4. Let the mug cake cool for a minute, and top with whipped cream or a scoop of vanilla ice cream.

Notes

Be sure to use a mug large enough for the cake to rise without overflowing!