Ingredients
1/4 cup all-purpose flour
3 tablespoons granulated sugar
1/8 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon baking powder
Pinch salt
2 tablespoons milk
1 tablespoon canned pumpkin
1 tablespoon melted butter
Dash vanilla extract
1 tablespoon chocolate chips or whipped cream (optional)
Instructions
1. In a microwave-safe mug, whisk together flour, sugar, cinnamon, pumpkin pie spice, baking powder, and salt.
2. Stir in milk, pumpkin puree, melted butter, and vanilla extract until smooth and lump-free.
3. Add chocolate chips if desired for a rich, gooey flavor.
4. Microwave for 70–90 seconds, stopping at 70 seconds to check for doneness. The top should look set but slightly glossy.
5. Let your Pumpkin Mug Cake rest for 1–2 minutes before eating. Serve warm with whipped cream or ice cream.
Notes
All microwaves vary, so start with 70 seconds and add 15-second intervals as needed.
For a healthy twist, substitute Greek yogurt for butter and coconut sugar for granulated sugar.
Make it egg-free by skipping the egg entirely—pumpkin keeps it moist!
For a gluten-free option, use almond flour or oat flour instead of all-purpose.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Holiday Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian