Pumpkin Mug Cake
Whip up a warm and cozy treat in minutes with my Pumpkin Mug Cake loaded with chocolate chips and flaky sea salt on top! Simple, delicious, and filled with Fall spices, it’s the perfect single-serving dessert for any autumn day.
Servings 1 mug cake
Ingredients
Wet Ingredients
- 2 Tbsp. 100% canned pumpkin puree not pumpkin pie filling
- 2 Tbsp. oil (canola or vegetable) or melted butter
- 1 Tbsp. whole milk
- 1/2 tsp. vanilla extract
Dry Ingredients
- 1/3 cup all-purpose flour, spooned and leveled
- 3 Tbsp. granulated sugar
- 1/2 tsp. baking powder
- pinch of salt
- pinch pumpkin pie spice
- for finishing: mini chocolate chips, flaky sea salt, whipped cream
Instructions
- Spray a 12-14 oz. microwavable safe mug with nonstick spray.
- Whisk the wet ingredients together in the mug.
- Add the dry ingredients and stir just until combined, being sure to get all flour pockets and being careful not to over mix.
- Microwave for 60 seconds, check for doneness. Microwave if needed again in 20 seconds after that until the cake is set. A slightly shiny top is OK. It’s better to under bake a mug cake so be careful not to over cook.
- Allow to cool slightly, top with mini chocolate chips, flaky sea salt, whipped cream, etc. Enjoy!
Video
Notes
- Storage: Mug cake is best enjoyed right away. But if for some reason you do have leftovers, you can store for up to 1-2 days; just cover it with plastic wrap or transfer it to an airtight container and refrigerate.