Microwave Pumpkin Mug Cake

Who knew you could whip up a pumpkin cake in just a minute or two? This little mug cake is my go-to when the craving for something cozy and sweet hits but I don’t want to haul out the big baking pans. It’s like having a tiny, warm hug in cake form — pumpkin, cinnamon, and a touch of maple all come together to feel like fall in a cup. Plus, the best part? It’s cooked in the microwave so it’s ready faster than you can say “pumpkin spice everything.” Trust me, once you try this, you’ll have a new quick dessert trick up your sleeve for those chilly evenings or midweek treats.

Quick Facts

• Yield: Serves 1
• Prep Time: 5 minutes
• Cook Time: 1 to 2 minutes
• Total Time: 7 minutes

Ingredients

For the Main Dish:

• 4 tbsp all-purpose flour
• 3 tbsp brown sugar
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp salt
• 3 tbsp canned pumpkin puree
• 2 tbsp milk (any kind you like)
• 1 tbsp vegetable oil or melted butter
• 1/4 tsp vanilla extract

How I Make It

Step 1:

Grab a microwave-safe mug (around 12 oz capacity works well) and toss in flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Give it a good stir so all the dry spices mix evenly and you don’t get weird clumps of baking powder.

Step 2:

Add the pumpkin puree, milk, vegetable oil, and vanilla extract. Stir everything until you get a thick batter with no dry spots at the bottom. The batter should be moist but not runny.

Step 3:

Pop the mug in the microwave and cook on high for about 1 to 1 ½ minutes. Microwave ovens vary, so check at 1 minute — the cake should look set on top but still soft to the touch. If it needs a little extra time, zap in 10-second bursts.

Step 4:

Let it cool for a minute or two; it’ll be super hot inside. This rest helps the texture settle so it’s soft and fluffy, not rubbery.

Step 5:

If you want, add a dollop of whipped cream, a drizzle of maple syrup, or even a sprinkle of extra cinnamon on top.

Variations & Tips

• Swap the all-purpose flour for gluten-free flour if you need a gluten-free treat.
• Stir in a handful of chocolate chips before microwaving for a melty twist.
• Add a pinch of ground ginger or cloves for more warming spice complexity.
• Use coconut milk or almond milk instead of dairy to make it dairy-free.
• Overcooked your cake? Try microwaving for less time next round and rest longer after cooking.

How I Like to Serve It

This pumpkin mug cake shines as an afternoon pick-me-up with a hot cup of tea or coffee. It also makes a delightful solo dessert after a cozy fall dinner when you just want something sweet but not too much. For a special touch, top with a scoop of vanilla ice cream and watch it melt into that pumpkin-y goodness.

Notes

• Store any leftovers covered in the fridge for up to 2 days, though it’s best fresh.
• To reheat, microwave for about 20 seconds; add a splash of milk if it’s dried out.

Closing: This pumpkin mug cake is one of those quick fixes that always fills your kitchen with warmth and sweet spice, making every bite feel like a tiny celebration.