Pumpkin Mug Cake

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 2

Total Time: 7

Servings: servings

Calories: 494kcal

Author: Colleen Kennedy

When you have a sweet craving but don't want to make a whole pumpkin cake, make this Pumpkin Mug Cake in minutes!

Print Recipe

Ingredients

1 egg yolk
4 ½ TBS brown sugar
¼ cup canned pumpkin
½ teaspoon vanilla
½ TBS melted butter
½ teaspoon cinnamon
Dash or two of nutmeg
Pinch of salt
⅓ cup flour
⅛ teaspoon baking soda
⅛ teaspoon baking powder

Instructions

In a small bowl, combine egg yolk and brown sugar and mix until blended. Add in pumpkin, vanilla, melted butter, spices, salt, and mix until combined. Add in flour baking soda and powder and mix until fully blended.
Spray a mug with cooking spray (or grease with a little butter. Spoon batter into (see notes about mug sizes).
Place mug in the center of your microwave and set cook time for 1 minute and 30 seconds at full power. if using an 8oz mug, stop cook time once cake pops over the rim. Wait 5 seconds and restart, once it puffs back up, stop, wait 5 seconds and restart until done cooking. Test for doneness.
Top with Cinnamon Whipped Cream, Cinnamon Buttercream or Ice cream and enjoy!

Notes

I like this in a smaller mug. I use an 8oz mug when making it. To ensure it doesn't "spill over" when cooking I stop it twice during the cooking process, just for a few seconds...Just as it puffs up. That way it cooks perfectly without spillage. This works for me since I just put a small dollop of icing atop the mug cake.

If you plan on enjoying this Pumpkin Mug Cake with whipped cream or ice cream, cook it in a larger mug, like a 12 oz mug. That way you have room for your topping and run no risk of the cake spilling over while cooking.

Nutrition