Yield: 1 mug cake
Pumpkin Mug Cake
Fluffy, moist, and perfectly spiced, this Pumpkin Mug Cake is made with simple pantry staples (no eggs!) and ready in just 5 minutes!
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
Mug cakes are always best the day they're made, but you can also store them in the fridge for up to 2 days if you happen to have made an extra leftover!
Video
Nutrition
Serving: 1mug cake, Calories: 278kcal, Carbohydrates: 38g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Cholesterol: 1mg, Sodium: 289mg, Fiber: 2g, Sugar: 19g