Pumpkin pie mug cake

Name: Pumpkin pie mug cake
Total time: 8 min
Yield: 1
Cuisine: american
Ingredients: 4 tbsp all-purpose flour; 2 tbsp light brown sugar (packed); 0.5 tsp pumpkin pie spice; 0.5 tsp baking powder; 1 pinch salt; 3 tbsp pumpkin purée (plain canned pumpkin, not pie filling); 2 tbsp whole milk; 1 tbsp vegetable oil; 0.25 tsp vanilla extract; 2 tbsp whipped cream (to top)

All the pumpkin-pie spice in a warm, eggless cake for one, made in a mug in the microwave.

⏱ 8 min
🍽 Serves 1
📈 Easy

Vegetarian
Nut-free

Contains: gluten, milk, wheat

AI can make mistakes: always check labels.

Ingredients

4 tbspall-purpose flour
2 tbsplight brown sugarpacked
0.5 tsppumpkin pie spice
0.5 tspbaking powder
1 pinchsalt
3 tbsppumpkin puréeplain canned pumpkin, not pie filling
2 tbspwhole milk
1 tbspvegetable oil
0.25 tspvanilla extract
2 tbspwhipped cream (optional)to top

Steps

1
In a microwave-safe mug that holds at least 12 oz (350 ml), stir the flour, brown sugar, pumpkin pie spice, baking powder and salt with a fork, breaking up any sugar lumps.
💡 A big mug matters: the cake rises and can spill over a small one.
2
Add the pumpkin, milk, oil and vanilla and stir until smooth, scraping the bottom edges of the mug so no dry flour hides there.
3
Microwave on high for 75 seconds, then in 15-second bursts until the cake has risen, the top looks set and the center springs back when pressed lightly, with no wet batter in the middle. A toothpick in the center should come out with moist crumbs, not wet batter.
💡 Microwaves vary; stop as soon as the center is set, because overcooking makes it rubbery.
4
Let it cool 2 minutes; the mug and the middle are very hot. Top with whipped cream if you like. Taste a spoonful and adjust the topping.
⏱ 2 min

Make it easier

Spice cake mix mug cake

Stir 6 tbsp spice cake mix with 2 tbsp pumpkin, 2 tbsp water, 1 tsp oil and ¼ tsp pumpkin pie spice.
Microwave 60 seconds, then 10 to 15 seconds more until the center springs back.

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

AI can make mistakes: always check labels.

Milk allergy: Instead of whole milk: unsweetened oat milk or unsweetened soy milk; Instead of whipped cream: coconut whipped topping or leave it out
Dairy-free: Instead of whole milk: unsweetened oat milk or unsweetened soy milk; Instead of whipped cream: coconut whipped topping or leave it out
Vegan: Instead of whole milk: unsweetened oat milk or unsweetened soy milk; Instead of whipped cream: coconut whipped topping or leave it out
Wheat allergy: Instead of all-purpose flour: gluten-free 1:1 baking flour blendA 1:1 blend works in this small amount; the crumb is a little more tender.
Gluten-free: Instead of all-purpose flour: gluten-free 1:1 baking flour blendA 1:1 blend works in this small amount; the crumb is a little more tender.

Next time: Next time, sprinkle a crushed graham cracker and a few chopped pecans on top before microwaving for a pie-crust crunch.

A lighter plate: Use 1 tbsp brown sugar and top with plain yogurt instead of whipped cream.

Per serving (estimate): 380 kcal · 5 g protein · 2 g fiber · 280 mg sodium