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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.
- Make a well in the center of the dry ingredients then add the wet ingredients. Whisk everything together until combined and no lumps remain.
- 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
Hello love, I’m in assisted living and have a small kitchenette so your ideas for mug desserts is right up my alley. The food here isn’t like home the freshness of my Veggies and seasonings are very limited so I thank for yourmug recipes and look forward to trying them.
i’m so glad it’s helping you!
I have an awful time NOT making the chocolate mug cake every night! I love, love the gooey, melty-chocolate landslide from the the chocolate chips when I spoon into the middle of this delicious treat! You, my dear, are a genius! Thank you
It’s a little hard to get pumpkin puree where I’m at. So, I just made this with yogurt as a substitute for the pumpkin and it was absolutely delicious!!! By not adding egg you get a much better texture in these mug cakes!
Great!
Just enjoyed my pumpkin spice mug cake. I think I’ll mix up and keep an extra batch of dry ingredients in the fridge along with the left over pumpkin, etc. for a quick fall sweet.
Yummy and satisfied my sweet tooth. Autumn is the best part of the year! ❤?
I just made this mug cake and it turned out perfect! While it was “baking”, I whipped up a small cream cheese icing to put on top- I used 1/2 tsp butter, 1/2 T cream cheese, about 3 T powdered sugar, a few drops of vanilla and 1 tsp milk for the icing. It melted nicely on the cake and really made it into a decadent treat! Will definitely try your other mug cakes!! Thanks for sharing the recipe!
Perfect for the coming halloween. I will prepare this, for sure. I like that it can be prepared any time of the day, especially to those moms out there that are dying to make their kids eat this healthy pumpkin. It’s very healthy, it’s rich in vital antioxidants, vitamins, flavonoid poly-phenolic antioxidants, and it’s also low in calories.
Definitely perfect for Halloween! Although, I wouldn’t exactly call this mug cake ‘healthy’ – it only has a teaspoon of pumpkin in it. It’s still considered a dessert, but I agree, I guess it’s one way to get pumpkin in their systems! I do have more pumpkin recipes that aren’t desserts and are savory – those are probably more healthy than this!
I’m squealing on the other side of this computer because I FINALLY FOUND A MUG CAKE THAT WORKS WITH GLUTEN FREE FLOUR! I haven’t had a cake that tastes this cake-like since- well, since I found out I was gluten intolerant. So happy! This is definitely a keeper, so thank you!
I love this recipe, haven’t tried it but really want to. I’m limited by a dorm, however, and as I don’t do much cooking, I don’t want to buy pumpkin puree just for this mug cake. Can I substitute more pumpkin pie spice for the pumpkin puree? (by the way, if you haven’t seen How to Get Away With Murder already, it’s amazing)
Hi Emily, unfortunately, you can’t substitute pumpkin pie spice for the pumpkin puree – it’s part of what will bind the batter together. I have a bunch of other recipes that use pumpkin puree that you could use your leftover for, but I’m not sure if a dorm has an oven or stove :\
Just tried pumpkin mug cake. Turned out great, will definitely try other flavors!
I checked my bp and it was not outdated. It remains a mystery to me why the cake didn’t rise at all! Maybe I’ll try it again sometime since it’s such an easy recipe with minimal amounts of ingredients.