This Pumpkin Mug Cake is perfect for when you want a little taste of pumpkin for a dessert or snack.
This pumpkin mug cake recipe does not use eggs, and tastes like a pumpkin dream. I made it last night when I just wanted a little something sweet before my TV time. This is my own recipe, it is not adapted. I do not like to bake with eggs in the microwave so it is egg-free.
This is also a great way to use over any leftover pumpkin that you might have. The time to bake will depend on your microwave, but you know the rule, the toothpick needs to come out clean.
So here it is.
Just a few ingredients,
Mix together in a mug…
Bake until done…
Then top with whipped cream!
Pumpkin Mug Cake Recipe
Pumpkin Mug Cake
Ingredients
- 4 tablespoons flour
- 4 tablespoons sugar
- 1 tablespoon canned pumpkin
- 1 teaspoon vegetable oil
- 1 teaspoon butter
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon cinnamon
- 2 tablespoons milk
- whipped cream
- pinch of cinnamon for topping
Instructions
-
Coat mug with a smidge of butter
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Mix all other ingredients except topping together in mug
-
Cook in microwave 2 minutess
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Check with a toothpick to ensure it comes out clean
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Depending on you microwave, you may want to add 10 - 15 seconds
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Let cool about 30 seconds
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Place on a plate or leave in mug.
-
Add whipped cream and top with cinnamon
This was so good and the best part is it takes only minutes. It is one of the quickest pumpkin dessert recipes I have ever made. What was the last thing you enjoyed that was pumpkin flavored?
If you love pumpkin sweets, check out our Simple Pumpkin Muffins and Pumpkin Twist recipes.
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So easy!! I will do this.
I’m a big pumpkin fan, as you know, but I really like pumpkin itself. I can totally eat it nearly raw, or out of the can. Without anything added!
So the cake would just make it even better.
Yes to cake making things better! 🙂 I too love pure pumpkin too!
I love pumpkin, and I love mug cake, so I’m sold 🙂
Me to Ashley! This is so quick to whip up too!
Mmmmmmm! This looks sooooooooo gooooood!
Thanks Veronica!
I love the look of this, but will need to adapt the recipe as we don’t usually have canned pumpkin here in the UK. Can I check the amount of sugar used is correct – it sounds high for one portion.
Yes, the amount is correct. It is a little high, but you could reduce and use a sweeter frosting. I just used whipped cream and wanted the cake a little sweeter. I hope you like it!
Oh I am definitely trying this recipe. I love anything pumpkin and this looks easy peasy!
It really is a fun and quick fall dessert!
Oh yum! I’m going to try this for my hubby who loves pumpkin anything! 😉