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A pumpkin spice mug cake recipe! Definitely quite a different flavor compared to my chocolate mug cake that is the most popular mug cake on my site!
Isn’t it funny when you get older and start “adulting,” your days off of work are to actually run additional errands that you couldn’t do on the weekend?
I miss the days where when I took off work, I could actually enjoy the day off and just sit around and watch mindless TV and surf the web.
Now, my days off are running to Costco because going on the weekend is asking to get into an accident or fight there.
It is absolutely insane.
I usually don’t make anything pumpkin dessert until October but sometimes you just need a different mug cake flavor.
I have FIVE mug cakes for you to choose from, so whatever mood you’re in, they’ll be sure to satisfy that sweet tooth!
This pumpkin spice mug cake was one of my favorites because I really do love pumpkin season but I really try not to push pumpkin until October (or very close to October) but honestly, why not use pumpkin year-round?
We topped ours off with a creamy vanilla bean ice cream and oh my goodness, it just sent this pumpkin spice mug cake over the top!!
The warm center and the cold ice cream were just completely made for each other.
It’s made to be devoured..it’s kind of like a single-serving pumpkin pie!
If you’re looking for more details about mug cakes, my original chocolate mug cake post has a lot of information that you should check out.
I talk about what exactly a mug cake is and whether or not you can use an oven, and more.
I also talk about why you shouldn’t use an egg in mug cakes!
If you aren’t feeling the pumpkin flavor, give these other mug cakes a try:
Pumpkin Spice Mug Cake
Ingredients
- ¼ cup (31 g) all-purpose flour
- ½ teaspoon baking powder
- 4 teaspoons granulated sugar
- ½ teaspoon pumpkin pie spice
- Pinch of salt
- 1 teaspoon pumpkin puree, NOT pumpkin pie filling
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- 1 teaspoon vegetable oil
- ½ tablespoon water
Instructions
- In a small bowl, whisk together the dry ingredients.1/4 cup (31 g) all-purpose flour, 1/2 teaspoon baking powder, 4 teaspoons granulated sugar, 1/2 teaspoon pumpkin pie spice, Pinch of salt
- Make a well in the center of the dry ingredients then add the wet ingredients. Whisk everything together until combined and no lumps remain.1 teaspoon pumpkin puree, 2 tablespoons milk, 1/4 teaspoon vanilla extract, 1 teaspoon vegetable oil, 1/2 tablespoon water
- Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
- Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
- Microwave mug cake for 1 minute and 10 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
- Carefully remove from microwave, add a scoop of vanilla ice cream on top and devour! Alternatively, you can use homemade salted caramel sauce too or whatever topping you want!
Notes
Chocolate Mug Cake, Vanilla Mug Cake, Salted Caramel Apple Spice Mug Cake
I trust you tried this with more pumpkin puree. 1 tsp puree seems so little. I want to make a dozen of them, but am wondering if more puree would be more flavorful? Do you think I could add another tsp puree and leave out a tsp of milk? In other words, use 1 Tbsp and 2 tsps milk if I add more puree? I love a strong pumpkin flavor so would appreciate your assistance, thanks!
yes, definitely feel free to doctor this up!
I made this last night and it was delicious. I gave it 4 stars, only because of the tiny amount of pumpkin in the recipe. Like some other commenters, I didn’t want to open up a can of pumpkin purée for only 1 t, so I used applesuce instead (which was already opened.) I really want more pumpkin flavor, so I may try again with a little more pumpkin. I was going to sub out the same amount of the milk for additional pumpkin. I make all my baked goods with whole wheat pastry flour and it worked fine here. Simone, did you try adding more pumpkin? How much and did it turn out? I’ll check for Julie’s other pumpkin recipes to use up the can. I will definitely freeze some tiny amounts of the purée for future mug cakes.
@Simone Ramel-McKay, If you’re doing this for 12 do you mix the ingredients in a bowl and then measure measure individual portions into mugs before nuking? If so how much per mug and how long in microwave?
Not really a comment, more a question…Can you use a milk alternative for the 2 tbsp milk? My sister is vegan and she would love this (pumpkin is life for her!)! Really hope you can answer this for me. Thank you in advance.
Yes, absolutely! And comments section are for questions and the best place to ask so thank you for asking!