Pumpkin Spice Mug Cake

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!

Email Yourself This Recipe!

Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!

Please enable JavaScript in your browser to complete this form.

Email *

Send

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:

• Dark chocolate mug cake
• Very vanilla mug cake
• Salted caramel apple spice mug cake

SaveSaved Rate Print

4 from 1 vote

Pumpkin Spice Mug Cake

By: Julie Chiou

Pumpkin spice mug cake topped with creamy vanilla bean ice cream is Fall perfection…in a mug! 

Prep Time: 2 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 4 minutes minutes

Servings: 1 mug cake

Ingredients 

½1x2x3x

• ▢ 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

Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren’t careful. My microwave is 950 watts and I cooked mine on 100% power for 1 minute and 50 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power. If you feel that your batter is still too wet after 1 minute and 10 seconds, feel free to zap it a little longer.

Yes, no eggs in this either. Eggs is what makes typical mug cakes spongey!

**This recipe is specifically made for the microwave. I developed it for the microwave. I don’t know cook time or temperature for an oven…I’d imagine it’d be a very quick cook time at a low temp., but since I didn’t test the recipe for an oven, I cannot give specifics. Sorry!

If you’re looking for other variations of mug cakes, give these three a try:

Chocolate Mug Cake, Vanilla Mug Cake, Salted Caramel Apple Spice Mug Cake

Email Yourself This Recipe!

Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!

Please enable JavaScript in your browser to complete this form.

Email *

Send

Nutrition

Serving: 1serving, Calories: 329kcal, Carbohydrates: 43g, Protein: 4g, Fat: 16g, Fiber: 2g, Sugar: 20g

Disclaimers Hide Disclaimers

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.