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Pumpkin Spice Mug Cakes

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 3
  • Cook Time: 2
  • Total Time: 5
  • Yield: 2 1x
  • Category: Cakes
  • Method: Microwave
  • Cuisine: American


Moist and warmly spiced Pumpkin Mug Cakes that will satisfy your sweet tooth and Fall craving.


Units Scale
  • 1/3 cup pure pumpkin puree, not pumpkin pie mix
  • 1 large egg
  • 1/2 teaspoon pure Vanilla extract
  • 1/3 cup packed light brown sugar
  • 3 tablespoons milk
  • 6 tablespoons self rising flour*
  • 3/4 teaspoon Pumpkin Pie spice
  • Pinch of salt
  • 2 tablespoons toasted or regular coarsely chopped pecans, optional
  • Whipped cream
  • Nutmeg or cinnamon, optional


  1. Using a fork, whisk together the pumpkin and egg in a medium bowl. Add the vanilla, brown sugar, and milk and whisk together. Add the flour, spice and salt and whisk just to incorporate.
  2. Divide batter between two microwavable coffee mugs.
  3. Microwave mugs separately for about 2 minutes, stopping and checking mug cake after 1 1/2 minutes. The cake should have risen to the top of mug and be dry and spongy, not wet.
  4. Garnish with whipped cream and toasted pecans. Add a dash of nutmeg or cinnamon.


  • Other great toppings are ice cream, caramel topping or flavored whipped cream.
  • You can substitute Butternut Squash baby food for the pumpkin puree if you need to. Pumpkin in a can is actually cooked butternut squash, not pumpkin.
  • *If you don’t have self-rising flour don’t worry.  You can make your own by mixing 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

Keywords: mug cakes, pumpkin mug cakes, microwave cakes, pumpkin cake, pumpkin,