Pumpkin Spice Mug Cake – fast Halloween pumpkin dessert
Okay, I have to confess—I’m a sucker for anything pumpkin spice when fall rolls around. This pumpkin spice mug cake is my little secret weapon for getting that warm, cozy pumpkin flavor whenever a sweet craving hits but I don’t want to commit to a whole cake. The best part? It whips up in like 5 minutes flat and cooks in the microwave! When it’s done, you’ll be greeted with the smell of cinnamon, nutmeg, and ginger dancing through your kitchen—it’s like autumn in a cup. Seriously, if you want a quick, easy, and festive treat that tastes like a little slice of Halloween happiness, this is the recipe to have on speed dial.
Quick Facts
- Yield: Serves 1
- Prep Time: 5 minutes
- Cook Time: 1-2 minutes
- Total Time: 7 minutes
Ingredients
For the Main Dish:
- 4 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon pumpkin pie spice
- Pinch of salt
- 3 tablespoons canned pumpkin puree
- 3 tablespoons milk
- 1 tablespoon vegetable oil
- 1/4 teaspoon vanilla extract
How I Make It
Step 1:
Grab a microwave-safe mug and whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt. These dry ingredients form the cozy base of our cake and spice it just right.
Step 2:
Stir in the pumpkin puree, milk, vegetable oil, and vanilla extract until everything is smoothly combined. The batter should be thick but pourable—if it seems too thick, add an extra splash of milk.
Step 3:
Pop your mug in the microwave and cook on high for about 1 to 1 1/2 minutes. Microwave ovens vary, so keep an eye on it. The cake should be set but still soft and moist in the center.
Step 4:
Carefully remove the mug (it’ll be hot!) and let it cool for a minute or two. If you want, sprinkle a little extra pumpkin pie spice on top or dollop with whipped cream or cream cheese frosting.
Variations & Tips
- Swap brown sugar for maple syrup for a more natural sweetness.
- Try a pinch of ground cloves or allspice to deepen the flavor.
- Add a handful of mini chocolate chips or chopped pecans for texture.
- If you don’t have canned pumpkin, mashed sweet potato works beautifully.
- Use almond milk or oat milk to keep it dairy-free.
- Microwave in 20-second bursts after the first minute if you’re cautious about overcooking.
How I Like to Serve It
Nothing beats this warm pumpkin mug cake on a chilly fall evening, especially with a scoop of vanilla ice cream melting on top. It’s perfect after a quick weeknight dinner or as a sweet pick-me-up during a crisp afternoon. For Halloween, I like to sprinkle a few festive edible glitter or colored sugar candies to add that extra sparkle.
Notes
- Store leftovers covered in the fridge up to 2 days, reheat gently in the microwave.
- For a fluffier cake, separate and whip the egg white (optional addition) before folding it into the batter.
Closing: This mug cake is my go-to for instant, cozy autumn sweetness that never disappoints—trust me, your kitchen will smell like fall magic in minutes!
