Fluffy, moist, and perfectly spiced, this Pumpkin Mug Cake is ready in 5 minutes! Made with simple pantry staples, it’s the ultimate single-serve fall dessert.
Say hello to your new favorite easy pumpkin treat! Ready in 5 minutes, this Pumpkin Mug Cake is perfect for whenever a pumpkin craving strikes. It makes a single serving, but can easily be doubled to share!
We have tested so many versions, but this recipe is the one I keep making year after year. It manages to be both fluffy and moist, while also having lots of pumpkin flavor with just the right amount of spice. It’s so dang good, you’ll immediately want to make a second one. 😉
“This pumpkin mug cake is the perfect fall dessert for one. It had a ton of pumpkin flavor and was so soft. I doubled the recipe because I have a big mug and it worked perfectly (just cooked it a little longer). Next time I think I might try a spice cake mix, just to see what it does to the flavor!” — Haley, busy mom of two and passionate home cook and baker.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Cake Mix: I usually go for a vanilla or white cake mix. A spiced cake mix will also work, but skip the added pumpkin pie spice (or add just a little). You only want to use the dry cake mix, do not prepare the cake as directed on the box!
- Pumpkin: You wan to use canned pumpkin puree, nut pumpkin pie filling (as it’s pre-sweetened and spiced).
- Pumpkin Spice: Cinnamon and a pinch of nutmeg will also work great.
- Milk: You can use water, but the fat in the milk will help the cake stay moist.
- Oil: I like to use vegetable oil so the cake stays extra moist and tender. Melted butter will also work, but the final cake will be slightly less moist.
- No Eggs: Nope it’s not a mistake or oversight, this pumpkin mug cake does not need any eggs! We tested it both ways, but the final texture is much better without.
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Tips For Making This Pumpkin Mug Cake
Just whisk the batter together in the mug, then pop it into the microwave! This pumpkin mug cake truly couldn’t be any easier to make, but below are a few helpful tips. Scroll down to the printable recipe card for full instructions!
Use a microwave-safe mug. Choose a mug that’s at least 10 ounces so you don’t have any overflow issues while it bakes and rises.
Don’t over-mix the batter. For the best texture, mix the batter just until it is combined. It’s easy to leave dry pockets of cake mix behind, and those spots won’t cook properly. So I like to use a small whisk, spatula, or a spoon, to scrape the bottom of the mug to make sure everything is fully incorporated.
Know your microwave. All microwaves cook at slightly different powers, so your cake might need anywhere from 1 minute 15 seconds to a full 2 minutes. Start with 1 minute 30 seconds and check if the top is set. If not, continue cooking for 10-second bursts at a time.
How do I know when the mug cake is done? The last part to cook on a mug cake will be the very top. So as long as the center of the top looks cooked, it should be ready to go! However, if you are unsure, you can always check it with a toothpick inserted into the center. It’s done when the toothpick comes out clean or with a few moist crumbs stuck to it.
How To Serve
You can serve it directly in the mug or turn it out onto a plate. I like to serve it warm, topped with whipped cream or cream cheese frosting. You can also add a drizzle of salted caramel sauce or pumpkin spice to take it over the top!
Pumpkin Mug Cake Variations
There are lots of mix-ins that will add crunch or change the flavor. Nuts, like chopped pecans or walnuts, are a great addition to try.
A spoonful or two of chocolate chips, white chocolate chips, or toffee bits are also fun ways to mix it up. For those that love pumpkin and chocolate combined, try it with a chocolate cake mix instead.
Pumpkin Mug Cake
Ingredients
- 6 tablespoons vanilla cake mix
- 2 tablespoons canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 tablespoon milk
- 1 tablespoon vegetable oil
Optional Toppings:
- whipped cream
- cream cheese frosting
- salted caramel sauce
- powdered sugar
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Instructions
- In a large mug, whisk (with a small whisk or large fork) together the cake mix, pumpkin puree, pumpkin pie spice, milk, and vegetable oil. Whisk until smooth.
- Cook in the microwave on high for 1 minute and 30 seconds. Top with whipped cream (and extra cinnamon if you love it like me!) and serve immediately!
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Notes
Video
Nutrition
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More Easy Pumpkin Recipes To Try
- Pumpkin cream cheese muffins, soft pumpkin cookies with cream cheese frosting, or these pumpkin bars are a must-make treat for any pumpkin and cream cheese lovers!
- This easy pumpkin dump cake with a toffee pecan topping is truly addictive.
- You can’t go wrong with a no-bake pumpkin cheesecake! Have a little more time? Try this reader-favorite: pumpkin pie cheesecake!
- This pumpkin bread recipe is truly the best and oh-so-easy to make.
- If you love warm pumpkin desserts, try this decadent pumpkin cobbler!
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Awesome!
Made this last night with spice cake mix and pumpkin pie spice.. delish!
About how many ounces is a large mug? I have never made a mug cake but this sounds !
What if you can’t use a cake mix? The sugar in it bothers me so must make all from scratch with special sugar. Help, it sounds DELICIOUS.
can I use the pumpkin mix with all the spices in it? And can I use a spice cake mix instead of a vanilla one ?
Wow! Wow! Wow! This is the best tasting pumpkin cake I’ve ever tasted. Seriously….thank you for perfecting it. My house smells like Thanksgiving.
Any idea of calorie count?
This pumpkin pie mug cake looks good. Will definitely be making it with my daughter.
I’m trying to avoid vegetable oil, any healthy
substitute/amounts ?
You can use any oil, avocado oil or liquid coconut oil as well.
I have used applesauce in cake mixes in place of oil and it makes cakes moist and worked out well.
Olá, my name is Tania and I´m from Brazil. I tried to see your vídeos, but here it´s imposible. Why? A friend ho lives in Usa, send me the vídeo of the Punpkin cream chease by face book. I love it! But now, Wat can a do???????? My best, Tania
You have me drooling every time I stop by! Pumpkin= bliss, and this mug cake might as well be heaven. Obsessed!
This looks so delicious!! Must try!
And your babies are DARLING! I love looking at all the pics of them to see how they’re growing and changing 🙂 My little girl will be 1 this December and I am not ready for it!
My husband and I may or may not have gone through two boxes of cake mix over the past week making this. It’s SO good…we even put a scoop of vanilla ice cream on top of the mug because why not?!
I haven’t made a mug cake yet – this looks delicious! And dangerous 😉 I also love the toasted graham latte from Starbucks!
I’ve never made a pumpkin mug cake before, but I feel like I need to go make one right now! I love how quickly it comes together too, that’s always a win in my book 🙂
I know that I shouldn’t admit this, but I actually haven’t tried mug cake. But this pumpkin recipe makes me want to drop what I am doing and make this now. I love that it is so quick, easy and delicious!
This looks so yummy! Problem is, we got rid of our microwave years ago because of safety concerns. Is it possible to make mug cakes without one? My guess is no 🙁
You can try it in the oven – but I honestly can’t promise the outcome. Sorry!
Your daughters are gorgeous! And this mug cake looks divine! I am loving all the pumpkin-themed treats going on at the moment. Mug cakes are the coolest and perhaps most dangerous invention ever! 😉
Thanks for sharing all the pics of your daughters. Amazing how fast they grow. So much fun. Yummy cake too.
Awwww, you little munchkins are adorable. And I love mug cake. This one indeed looks the best mug cake ever. SUPER YUM!