5-Minute Pumpkin Spice Mug Cake
Alright, picture this: a chilly afternoon, the smell of cinnamon and nutmeg wafting through the air, and you needing a sweet fix—fast. That’s exactly where this 5-Minute Pumpkin Spice Mug Cake comes in. It’s my tiny kitchen miracle when I want cozy fall flavors without the fuss of baking. The cake itself is soft and moist with just the right touch of pumpkin spice magic. Plus, it’s all mixed up and ready to eat in less time than it takes to scroll Instagram. Seriously, if you have a microwave and a few pantry staples, you’re all set for an instant fall hug in a mug!
Quick Facts
- Yield: Serves 1
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Total Time: 5 minutes
Ingredients
For the Main Dish:
- 4 tbsp all-purpose flour
- 3 tbsp sugar (brown sugar works great!)
- 1/4 tsp baking powder
- 1/4 tsp pumpkin pie spice
- 3 tbsp pumpkin puree (not pumpkin pie filling)
- 3 tbsp milk
- 1 tbsp vegetable oil or melted butter
- 1/4 tsp vanilla extract
- Pinch of salt
How I Make It
Step 1:
Grab a microwave-safe mug (at least 12 oz capacity) and add the flour, sugar, baking powder, pumpkin pie spice, and salt. Stir them together right in the mug to combine dry ingredients evenly.
Step 2:
Add pumpkin puree, milk, vegetable oil, and vanilla extract to the dry mix. Stir until the batter is smooth and no lumps remain. It should look thick and creamy—if it’s too runny, add a tiny splash more flour.
Step 3:
Pop the mug in the microwave and cook on high for about 60 seconds. Microwave powers vary, so start with a minute and check the doneness by inserting a toothpick; it should come out mostly clean. If it needs more time, zap it in 10-second bursts.
Step 4:
Let the cake sit for a minute or two; this helps it finish cooking gently and cool just enough so you don’t burn your tongue.
Step 5:
If you’re feeling fancy, top with whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup.
Variations & Tips
- Swap the milk for almond or oat milk for a dairy-free version.
- Add a handful of mini chocolate chips or chopped pecans for extra texture.
- Use canned pumpkin spice syrup or a pinch of ground ginger to customize the spice blend.
- Don’t overcook—microwaves can dry the cake out quickly.
- If the cake sinks a bit after cooking, that’s normal; it’s moist and tender inside.
How I Like to Serve It
This pumpkin spice mug cake is my go-to cozy treat when the leaves start falling and the evenings get crisp. It’s perfect for solo snack time or a quick dessert after a busy day. I love pairing it with a hot cup of tea or cider for full cozy vibes. Sometimes, I even eat it for breakfast because… why not?
Notes
- Leftovers aren’t really a thing here; mug cakes are best fresh, but you can cover and refrigerate for a day, then reheat briefly in the microwave.
- For a lighter cake, swap half the flour for whole wheat or oat flour.
Closing: This easy pumpkin spice mug cake always delivers that warm, cozy feeling in just minutes, making it a fast favorite for any fall craving.
