Pumpkin Spice Latte Mug Cake

This easy mug cake has all the flavors of a pumpkin spice latte.

I’m excited that Starbucks decided to release their pumpkin spice latte early this year. Though since it’s been so warm here, I’ve only been drinking the frappuccino version. This mug cake does a great job in capturing the pumpkin spice latte flavors and also has real pumpkin in it as well, giving the cake a tawny color that makes it look even more like the coffee beverage.

This mug I recently added to my collection is huge. So I doubled the recipe to make it fit better, but then I ended up eating both servings because it was so good. Oops. I need more self-control! I really love it with the whipped cream frosting, which adds an extra lightness to the cake.

Pssst…This recipe, and many other coffee and tea flavored recipes are in my new 5-Minute Mug Cakes book, featuring nearly 100 recipes. 

Pumpkin Spice Latte Mug Cake


  • 4 tbsp (30g) all-purpose flour
  • 1/4 tsp baking powder
  • 2 tbsp (25g) granulated sugar
  • 2 tbsp (30ml) fat-free milk
  • 1/2 tbsp (7.5ml) vegetable oil
  • 1/2 tsp pumpkin spice
  • 1/4 tsp espresso powder
  • 2 tbsp (30g) canned pumpkin puree


1. Combine all ingredients in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth.
2. Cook in microwave for approximately 1 minute 30 seconds. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.

Excerpted from 5- Minute Mug Cakes by Jennifer Lee. Copyright © 2014 by Jennifer Lee. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

All images and content are © Kirbie's Cravings.

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10 comments on “Pumpkin Spice Latte Mug Cake”

  1. This is TOO cute! I’ll definitely be making this when I want a single serving cake 😛 I just might need to get an orange mug too 🙂

  2. I just made this tonight, subbing whole wheat flour for the AP and applesauce for the oil (because I was all out). I also had no espresso powder, so I used some Starbucks VIA iced coffee mix instead. It was DELICIOUS, especially with the whipped cream on top. I can only imagine how awesome it would taste with some vanilla ice cream(!).

    Thanks so much for this recipe, I will definitely be making it again! 🙂

  3. What power does your microwave use, how many Watts?

  4. This looks extremely delicious, i’m a total pumpkin spice latte addict! (and gingerbread latte as well, yum) But as I live in Holland we don’t have canned pumpkin puree 🙁 Can I use fresh pureed pumpkin instead?
    And what if I don’t want to use the microwave…How long will it have to be in the oven for? Like 12 minutes on 175 degrees?

    • Hi, I’m sorry I’ve never tried it with fresh pumpkin puree, nor do I know how long it would take in the oven as I’ve only made this in the microwave. I know some people have successfully made my mug cakes baking at 350F, but not sure how long, maybe 15-20 minutes?

  5. I know this question is going to sound silly, but here goes: I have literally never in my life ever needed to buy espresso powder so would I find that in the coffee aisle or in the baking items aisle?

    • totally not a silly question. It can actually be a little difficult to find espresso powder at your regular grocery store, but it’s sold at almost all baking supply stores or specialty stores like William Sonoma, Sur La table, etc. And it would be found in the baking section. You might also be able to find it on Amazon.

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