1-Minute Pumpkin Spice Mug Cake – So Easy & SO Good

Craving something sweet, cozy, and pumpkin-spiced—but don’t want to bake a whole cake? This 1-Minute Pumpkin Spice Mug Cake is your answer. It’s soft, fluffy, perfectly spiced, and takes just one minute in the microwave. No oven, no mess, no waiting.

Whether you’re a pumpkin spice lover or just need a quick dessert fix, this single-serve mug cake brings the warm flavors of fall to your kitchen in the easiest way possible. Best of all, it’s made with real pumpkin and simple ingredients you likely have on hand.

Perfect for a late-night treat, an afternoon pick-me-up, or a quick dessert for one—this mug cake is ready to satisfy in just 60 seconds.

Why You’ll Love This Mug Cake

• Ready in just 1 minute

• No mixer, no oven, no fuss

• Made with real pumpkin puree

• Loaded with cozy fall spices

• Perfect portion—no leftovers, no guilt

• Easy to make dairy-free or vegan

Ingredients You’ll Need

This recipe uses pantry staples and a spoon—no fancy equipment or exotic ingredients required.

Dry Ingredients:

• ¼ cup all-purpose flour

• 2 tablespoons brown sugar (light or dark)

• ¼ teaspoon baking powder

• ½ teaspoon ground cinnamon

• ¼ teaspoon pumpkin pie spice (or mix of nutmeg, cloves, ginger)

• Pinch of salt

Wet Ingredients:

• 2 tablespoons pumpkin puree

• 3 tablespoons milk (any kind)

• 1 tablespoon vegetable oil or melted butter

• ½ teaspoon vanilla extract

Optional Add-ins:

• A few chocolate chips or white chocolate chips

• Chopped pecans or walnuts

• A dash of maple syrup for sweetness

• Whipped cream or cream cheese frosting for topping

How to Make a Pumpkin Spice Mug Cake in 1 Minute

Step 1: Grab your mug

Choose a microwave-safe mug that holds at least 10 oz to prevent overflow. No need to grease it—just dump everything right in.

Step 2: Mix dry ingredients

Add the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt to your mug. Stir with a spoon until combined.

Step 3: Add wet ingredients

Stir in the pumpkin puree, milk, oil, and vanilla extract. Mix until smooth and there are no flour lumps left. The batter should be thick but pourable.

Step 4: Add toppings (optional)

Gently fold in chocolate chips or nuts if using. You can also sprinkle a few on top.

Step 5: Microwave

Microwave on high for 60–75 seconds, depending on your microwave’s power. The cake should rise and look set on top. Don’t overcook—it’ll continue to firm up as it cools.

Step 6: Cool slightly and enjoy

Let it sit for 1 minute to avoid burning your mouth and to allow the texture to finish setting. Enjoy as-is or top with whipped cream, vanilla ice cream, or a drizzle of maple syrup.

Tips for Mug Cake Success

• Don’t overmix. Stir until just combined for the fluffiest result.

• Every microwave is different. Start with 60 seconds and increase if needed.

• Use real pumpkin puree, not pumpkin pie filling.

• Let the cake rest for a minute after microwaving—it’ll firm up and cool slightly.

• Use a taller mug to prevent overflow.

Make It Your Way

Want to tweak the flavor or make it a little healthier? This recipe is super flexible.

Vegan Version:
Use plant-based milk and swap the butter/oil for coconut oil or more pumpkin puree. Make sure your sugar is vegan-friendly.

Gluten-Free Version:
Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Healthier Version:
Use less sugar or replace with coconut sugar or maple syrup. Add a tablespoon of rolled oats for fiber and texture.

Indulgent Version:
Add a scoop of Nutella or a dollop of cream cheese in the center before microwaving for a gooey middle.

When to Make This Mug Cake

This recipe is perfect when you want pumpkin spice comfort without the hassle of baking:

• After-dinner dessert for one

• Cozy fall afternoons with tea or coffee

• Quick microwave treat during work-from-home breaks

• Fun fall-themed afterschool snack for kids

• Midnight snack when cravings hit

What to Serve With It

While this mug cake stands deliciously on its own, a few simple toppings can take it over the top:

• Whipped cream + cinnamon

• Vanilla or butter pecan ice cream

• Maple syrup drizzle

• Cream cheese glaze

• A sprinkle of toasted pumpkin seeds

Storage (If You Have Leftovers!)

This recipe is meant for one—but if you only eat half or want to prep ahead:

• Let cool fully

• Cover with plastic wrap or a lid

• Store in the fridge for up to 1 day

• Reheat for 10–15 seconds in the microwave before enjoying

Nutrition Estimate (Per Mug Cake)

• Calories: ~250–300

• Fat: 10–12g

• Carbohydrates: 35–40g

• Sugar: 15–18g

• Protein: 3–4g

• Fiber: 1–2g

Note: Nutritional values vary depending on milk and optional mix-ins.

Frequently Asked Questions

Can I make this without pumpkin puree?
You can substitute mashed banana or unsweetened applesauce in the same quantity, but the flavor won’t be pumpkin spice.

Why is my mug cake rubbery or dry?
Overcooking is usually the culprit. Start with 60 seconds, then add a few seconds if needed.

Can I double the recipe?
It’s best to make one mug cake at a time for even cooking. If doubling, use two mugs and microwave separately.

Is it safe to microwave flour?
Yes—this cake is fully cooked during microwaving, so there’s no risk.

How can I make this more decadent?
Add chocolate chips, a scoop of Nutella, or top with vanilla ice cream or cream cheese frosting.

Can I prep the batter ahead of time?
You can mix dry and wet ingredients separately in advance and combine when ready to microwave. Just stir and go.