Pumpkin Mug Cake
Sometimes you just want dessert right now — and this Pumpkin Mug Cake is the answer. It’s soft, fluffy, full of pumpkin spice flavor, and comes together in under 5 minutes start to finish. With real pumpkin purée, warm cinnamon, and a touch of maple syrup, this mug cake is like fall in a cup. Perfect for late-night cravings, after-school snacks, or when you don’t feel like turning on the oven, this cozy treat will become your new autumn go-to.
Why You’ll Love This Recipe
Ready in minutes: Dessert in under 5 minutes.
Small-batch friendly: Single serving = no leftovers to tempt you.
Fall-flavored: Real pumpkin + cinnamon = warm and cozy vibes.
Flexible: Add chocolate chips, nuts, or top with whipped cream.
Helpful Tips
Use a large mug (at least 12 oz) so it doesn’t overflow.
Don’t overmix — stir just until combined for a fluffy texture.
Microwave times vary — start at 1 min, check, then add 15–30 sec as needed.
For extra indulgence: top with vanilla ice cream or a drizzle of caramel.
Ingredients
3 tbsp pumpkin purée
1 egg
3 tbsp gluten-free flour (or all-purpose flour)
2 tbsp maple syrup (or sugar)
½ tsp baking powder
½ tsp cinnamon
1 tbsp oil or melted butter
Pinch of salt
(Optional) chocolate chips or chopped pecans
Instructions
In a microwave-safe mug, whisk together pumpkin purée, egg, maple syrup, and oil.
Stir in flour, baking powder, cinnamon, and salt until just combined.
Microwave for 1–1 ½ minutes, or until cake is set but still moist.
Let cool slightly, then top with whipped cream, caramel, or a sprinkle of cinnamon.
📌 Note: Mug cakes cook fast! Check after 1 minute so it doesn’t dry out.
