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
-
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.
We hope you enjoyed this quick and easy pumpkin mug cake recipe. We strive to be a resource for you to make the most of your time. If you enjoyed this recipe, please consider sharing. We would love you for it!
Tamara says
October 21, 2015 at 4:38 pmSo 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.
Raquel says
October 22, 2015 at 12:22 pmYes to cake making things better! 🙂 I too love pure pumpkin too!
Akaleistar says
October 21, 2015 at 7:08 pmI love pumpkin, and I love mug cake, so I’m sold 🙂
Raquel says
October 22, 2015 at 12:19 pmMe to Ashley! This is so quick to whip up too!
veronica lee says
October 22, 2015 at 11:15 amMmmmmmm! This looks sooooooooo gooooood!
Raquel says
October 22, 2015 at 12:23 pmThanks Veronica!
VP says
October 25, 2015 at 10:02 amI 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.
Raquel says
October 25, 2015 at 11:18 amYes, 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!
debbiedoos says
October 28, 2015 at 12:28 pmOh I am definitely trying this recipe. I love anything pumpkin and this looks easy peasy!
Raquel says
October 29, 2015 at 7:40 amIt really is a fun and quick fall dessert!
Crystal says
October 29, 2015 at 6:28 amOh yum! I’m going to try this for my hubby who loves pumpkin anything! 😉