Pumpkin Mug Cake
I know I previously wrote that I was done making pumpkin recipes until next Fall season. But pumpkin is so yummy. And I keep coming across more recipes I want to try. And I have a few more cans of pumpkin lying around.
So this weekend, I set about making a microwave pumpkin mug cake. My first few attempts weren’t very good. One bubbled over like a volcano. Another tasted like cooked sweet eggs. After a few failed attempts I decided to give it up and check out if there were any recipes out there. Sure enough, I found a few pumpkin mug cake recipes.
I randomly chose one, and success! Out came a nice mug cake.
The texture is a tiny bit on the chewy/rubbery side which sometimes happens with microwave mug cakes, but it was still good. The light cinnamon was addicting. Perhaps I’ll fiddle with this recipe before to see if I can improve on the texture.
It’s not my favorite mug cake recipe, but it was still enjoyable and I had no problem finishing mine.
Here are the other mug cakes I’ve made:
- Nutella brownie mug cake
- Brownie mug cake
- Blueberry mug cake
- Nutella Chocolate Mug Cake
- Chocolate mug cake
- Chocolate caramel mug cake
- Peanut butter chocolate mug cake
Pumpkin Mug Cake
Ingredients
- 1 egg
- 2 tbsp skim milk
- 1/4 cup pumpkin puree
- 7 tbsp all purpose flour
- 1/4 tsp baking powder
- 1/4 cup white sugar
- 1/4 tps ground cinnamon
- 1/4 tsp salt
Instructions
- Place all ingredients into an oversized mug. Mix together with a small whisk or fork.
- Microwave on high for 1 minute 30 seconds. If there is any spillage at this point, wipe off side of mug. Check doneness. Microwave for 30 second intervals until done. Mine was complete at 2 minutes. Careful not to overcook cake or it will be rubbery.
I have been reading all of your different mug cakes.. ALL sound SO good. I cant decide which to make when I get home tonight! But really, how does anyone pick between pumpkin or PB??
haha! it’s hard for me to choose. I love them both!
This is delicious  but there is no nutritional value on this recipe.
Being diabetic, next time I’ll put splenda instead of the sugar
i dont usually provide nutritional information on my recipes, but there are plenty of sites you can input the recipe into to get that information if you need it
This was delightful! Thanks for the recipe! 🙂
yay! glad you like it!
You’re still getting blog hits with this recipe! I was in the mood for a breakfast cake today and made this with organic pumpkin puree (one of those organic things that really does make a taste difference) and used heaping 1/4 teaspoons of the cinnamon and added a quarter or pumpkin pie spice. SO GOOD! And 8 WW points too; not a bad count with an orange and coffee for breakfast.
Thank you!!!
Nice! I don’t usually have pumpkin on hand except in the fall, but happy to see people enjoying this one year round.
This is a wonderful recipe! I eat low carb so I used a splash of heavy cream instead of milk, truvia instead of sugar, and almond flour instead of reg flour. It’s so good! Thanks for this recipe!!!
Thanks for sharing your modifications! Almond flour sounds good. I might have to try that next time.
can i use regular milk instead of skim milk ? or will that mess it up
Yes, regular milk should work.
SO excited to find this! Nice to have something small to do with leftover pumpkin.
Do you think one could substitute brown sugar, or would the extra moisture mess up the texture?
I think the original recipe used brown sugar so it should be fine.
Love this!
I love pumpkin year-round too haha!
=)
Looks amazing girl! Gonna try it out 🙂 which mug cake IS your fav?
The brownie mug cake with nutella is my absolute fav. =)
haha, the best part about baking is eating all the experiments!! 🙂 I’m glad this one turned out great after all your trials!
I felt bad for all those wasted eggs. Hehe. But yeah, luckily the third one was good!