The aroma of warm pumpkin spice wafts through the air, wrapping you in a cozy embrace that feels like a hug from your favorite sweater. Imagine a moist, fluffy cake bursting with flavors that remind you of crisp autumn days, perfectly suited for a quiet evening or a festive gathering.

Now, picture this: it’s a chilly evening, and you’re craving something sweet but don’t want to spend hours in the kitchen. Enter the Pumpkin Mug Cake, your new best friend! This delightful little dessert is not just easy to whip up; it’s also a warm hug in cake form that can be enjoyed anytime you need a pick-me-up.

My friends still rave about that time I surprised them with this mug cake at our movie night. The way their eyes lit up after just one bite was priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Opt for 100% pure pumpkin puree for the best flavor and texture; avoid pumpkin pie filling.

• All-Purpose Flour: Regular flour works best here; just remember to sift for lightness.

• Granulated Sugar: Sweeten things up with sugar; brown sugar can add extra moisture if preferred.

• Baking Powder: Essential for that perfect rise; make sure it’s fresh for optimal fluffiness.

• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and ginger; it gives your mug cake that cozy fall flavor.

• Milk: Use your favorite kind—dairy or non-dairy works wonderfully here.

• Vegetable Oil: For moisture and richness; feel free to substitute with melted butter if desired.

• Vanilla Extract: A splash will elevate all those warm flavors in your cake.

• Optional Toppings: Whipped cream or ice cream are fantastic choices to crown your mug cake!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pumpkin Mug Cake

Let’s dive into creating this scrumptious Pumpkin Mug Cake step by step.

Gather Your Tools: Grab a microwave-safe mug (big enough to hold all that cake goodness), measuring spoons, and a whisk or fork. It’s time to get cooking!

Mix Dry Ingredients: In your mug, combine 4 tablespoons of flour, 4 tablespoons of sugar, ½ teaspoon of baking powder, and 1 teaspoon of pumpkin pie spice. Stir until well blended—let those spices mingle.

Add Wet Ingredients: Pour in 3 tablespoons of milk, 2 tablespoons of vegetable oil, and ¼ teaspoon of vanilla extract. Mix thoroughly until you have a smooth batter—don’t leave any dry flour lurking at the bottom!

Incorporate Pumpkin Puree: Add 3 tablespoons of canned pumpkin puree into the mix and fold gently. You want everything combined but without overmixing; we’re going for fluffy perfection here.

Microwave It Up!: Pop your mug in the microwave and heat on high for about 1 minute and 30 seconds. Keep an eye on it! The cake should rise nicely without spilling over.

Cool & Top Off!: Once done, let it cool for a minute (it’ll be hot!). Top with whipped cream or ice cream if you’re feeling adventurous—it’s dessert after all!

And there you have it—a delightful Pumpkin Mug Cake ready to devour in minutes! Enjoy every gooey bite while reminiscing about cozy autumn evenings spent with loved ones.

Perfecting the Cooking Process

Start by whisking together the dry ingredients first, then mix in the wet components for better blending. Microwave on high for 1 minute and keep an eye on it to avoid overflow.

Add Your Touch

Consider swapping pumpkin puree with applesauce for a different flavor profile. You can also add chocolate chips or nuts to enhance texture and taste.

Storing & Reheating

Store leftover mug cake in the fridge for up to two days. To reheat, place it in the microwave for about 15-20 seconds until warm.

Sharing this pumpkin mug cake recipe reminds me of a chilly evening when my friends gathered around for a movie marathon. Their laughter filled the room as they devoured every last bite; I’d say that was a successful night!

FAQ

What can I substitute for pumpkin puree?

You can use applesauce or mashed bananas as alternatives that work well.

Can I make this mug cake vegan?

Absolutely! Substitute milk with plant-based milk and use flaxseed instead of egg.

How do I know when my mug cake is done?

Check if the center is firm but slightly springy; don’t overcook it!

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Pumpkin Mug Cake

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• Author: Ann Foster
• Total Time: 0 hours
• Yield: Serves 1

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Description

Indulge in the warmth of autumn with this delightful Pumpkin Mug Cake! This single-serving dessert is incredibly easy to prepare, taking just minutes from start to finish. With a soft, fluffy texture and a rich blend of pumpkin spice flavors, it’s perfect for a cozy night in or a festive gathering. Top it with whipped cream or ice cream for an extra treat!

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Ingredients

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• 4 tbsp all-purpose flour
• 4 tbsp granulated sugar
• ½ tsp baking powder
• 1 tsp pumpkin pie spice
• 3 tbsp milk (dairy or non-dairy)
• 2 tbsp vegetable oil (or melted butter)
• ¼ tsp vanilla extract
• 3 tbsp canned pumpkin puree
• Optional: Whipped cream or ice cream for topping

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Instructions

1. In a microwave-safe mug, mix together the flour, sugar, baking powder, and pumpkin pie spice.
2. Add the milk, vegetable oil, and vanilla extract; stir until smooth.
3. Gently fold in the pumpkin puree until well combined.
4. Microwave on high for 1 minute and 30 seconds; watch for overflow.
5. Allow to cool slightly before topping with whipped cream or ice cream.

• Prep Time: 5 minutes
• Cook Time: 1 minute and 30 seconds
• Category: Dessert
• Method: Microwaving
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 330
• Sugar: 22g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 0mg