This pumpkin mug cake has all the flavors of a pumpkin spice latte. In just a few minutes you can have a mini cake flavored with pumpkin and espresso and topped with whipped cream just like your favorite coffee house drink but as a single-serving cake.
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. I like them so much, I thought I would create a mug cake inspired by the seasonal drink.
This pumpkin 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.
Ingredients
- All-purpose flour
- Baking powder
- Granulated sugar
- Fat-free milk
- Vegetable oil
- Pumpkin spice
- Espresso powder
- Canned pumpkin puree
Cooking Steps
Whisk the flour, baking powder, sugar, fat-free milk, oil, pumpkin spice, espresso powder, and pumpkin puree together using a small whisk. Make sure to whisk until the batter is completely smooth.
Cook the mug cake in the microwave for about one minute and thirty seconds at full power.
It’s better to let the cake cool for a few minutes and enjoy it while it’s still warm. I like mine topped with whipped cream which adds extra lightness to the cake.
I get a lot of questions from readers about mug cakes, so I thought I would share some tips for choosing a mug.
Tips for Choosing a Mug
- Like most of my mug cake recipes, you mix all of the ingredients together for this pumpkin cake in a microwave-safe mug. If you are making this cake for the first time, I recommend starting with an oversized mug to ensure the cake has enough room to rise while it cooks.
- The common coffee mug works best. Mugs that are unusually shaped (i.e., square base, tall and narrow) make it difficult for the cake to cook properly.
- You can then replate the cake in a smaller mug for presentation. I usually would replate this cake in an 8 oz mug, though for these particular photos, I actually doubled the recipe because I wanted to use my new oversized mug.
- Once you get an idea of how much the cake rises during cooking, you can adjust to a smaller mug next time.
This Pumpkin Spice Latte Mug Cake recipe and many other coffee and tea flavored recipes are in my new 5-Minute Mug Cakes* book, featuring nearly 100 recipes! Or, try some of my other favorite recipes I’ve shared on the blog:
More Mug Cakes
Please note, this is an affiliate link. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).)
Pumpkin Spice Latte Mug Cake
Ingredients
- 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
Instructions
- Combine all ingredients in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth.
- Cook in the 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.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
What would happen if you used 2% milk? That’s the only kind my husband likes.
that should be fine
King Arthur Flour also carries a very good espresso powder.
agreed! I use theirs when I can.
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.
I found espresso powder in the grocery store in the coffee isle. Its in a small jar.
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?
What power does your microwave use, how many Watts?
1000 watts
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! 🙂
oooh, vanilla ice cream..I need to try that one out!
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 🙂
haha! it’s so much better in an orange mug 😉