The Best Pumpkin Mug Cake
This super easy pumpkin mug cake takes just 5 minutes to make in the microwave! With pumpkin spice and a sprinkling of chocolate chips, it's soft, fluffy, and amazing for one or two. This is one of my favorite last-minute desserts when I'm craving a pumpkin treat!
Equipment
- Microwave-safe mug or ramekin
Ingredients
- 15 grams unsalted butter (1 Tablespoon)
- 25 grams brown sugar (2 Tablespoons, packed)
- 30 grams canned pumpkin purée, not pumpkin pie filling (2 Tablespoons)
- ½ teaspoon pure vanilla extract
- 30 milliliters whole milk (2 Tablespoons)
- 30 grams all purpose flour (¼ cup)
- ½ teaspoon baking powder
- Pinch of Kosher salt
- ½ teaspoon pumpkin pie spice
- 15 grams mini chocolate chips or chopped chocolate chips (1 Tablespoon)
Instructions
- Grease a microwave-safe mug (or ramekin) with neutral oil or baking spray. Then, add the unsalted butter to the mug. Melt in the microwave for about 30 seconds. Add the brown sugar and whisk until well-combined, another 30 seconds.
- Mix in the canned pumpkin purée, vanilla extract, and whole milk until smooth. Then, add the all purpose flour, baking powder, salt, and pumpkin pie spice. Mix just until there are no more streaks of flour, using a small rubber spatula to make sure you get all of the flour at the bottom of the mug. Don't over-mix the batter!
- Sprinkle the top of the mug cake with mini chocolate chips, if using. Microwave the mug cake on full power for 1-1 ½ minutes, or until it's no longer jiggly. The top of the cake should still be a little shiny. Enjoy right away!
Notes
Even with single serve recipes, I always recommend using a scale so it comes out perfect every time! If you don't have a scale, here's how to measure the flour. First, fluff it with a whisk or fork. Spoon the flour into a measuring cup and level it off without packing the flour in.
*Just as a note, mug cakes are not the same as a regular baked cake. They tend to be a bit more dense. While I think mug cakes are delicious, they are simply meant to be a quick solution for last-minute cravings.*
Dry ingredients have the tendency to sink to the bottom of mug cakes. Use a rubber spatula to make sure you get everything mixed together!
Microwaves can vary, so the cook time will totally depend on the microwave you have. The cake is ready when it's no longer jiggly, but the top is still a little shiny!
To keep the cake from coming out gummy, don't over-mix the batter! It can overdevelop the gluten. Secondly, don't over-cook the cake - this is key.
Nutrition
Serving: 1cakeCalories: 420kcalCarbohydrates: 62gProtein: 5gFat: 17gSaturated Fat: 11gCholesterol: 34mgSodium: 362mgPotassium: 230mgFiber: 2gSugar: 36gVitamin C: 1mgCalcium: 210mgIron: 2mg
Tried this recipe?Let us know how it was!