Best Pumpkin Spice Mug Cake

photo of pumpkin spice mug cake

You know that delicious pumpkin bread or cake at Thanksgiving that you can’t resist having a slice of? Well, this is exactly what this single-serving pumpkin mug cake tastes like.

It’s so tasty and so fast! A normal pumpkin cake takes an hour to bake. This one takes 1 minute and 15 seconds.
close-up photo of pumpkin spice mug cake
I’ve made a lot of pumpkin mug cake variations, but this is by far my favorite. It’s got all those amazing spices: ginger, cloves, nutmeg, cinnamon. It’s soft, fluffy, moist and pumpkiny. Excuse me while I go make myself another one!

By the way, if you enjoy this recipe, it’s one of the nearly 100 recipes in my new 5-Minute Mug Cakes book.

photo of 5-Minute Mug Cakes cookbook cover


Pumpkin Spice Mug Cake

Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
Servings: 1

You know that delicious pumpkin bread or cake at Thanksgiving that you can't resist having a slice of? Well, this is exactly what this single-serving pumpkin mug cake tastes like, but it doesn't take an hour to make!


  • 4 tbsp all purpose flour
  • 1/4 tsp baking powder
  • 2 tbsp granulated white sugar
  • 2 tbsp fat free milk
  • 1/2 tbsp vegetable oil
  • 2 tbsp pumpkin puree
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/16 tsp ground ginger
  • 1/16 tsp ground cloves


  1. Combine all ingredients into an oversized microwave-safe mug. Mix ingredients with a small whisk until batter is smooth.

  2. Cook in microwave for approximately 1 minute and 15 seconds. Cake is best consumed 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.


32 comments on “Best Pumpkin Spice Mug Cake”

  1. Hi, I would like to make this mug cake but I live in Australia and we don’t have the pumpkin puree that comes in cans. Could you maybe make a post on how to make pumpkin puree at home that is able to be used like canned pumpkin puree because I’ve heard that homemade pumpkin puree is much more watery than canned.

    • yes homemade pumpkin puree is usually much more watery. Sorry I dont have a recipe to replicate canned pumpkin puree. Perhaps if you search on the internet you can find one

  2. Mug cakes are just my favourite thing to make ever – they are the perfect quick and easy comforting desserts! I have never made a pumpkin version before and you definitely have inspired me to do so. Pinned!

  3. What kind of effect do you think replacing the milk with soy milk might have?

  4. I need to buy some more pumpkin so I can try this out! I always love the mugs you use.

  5. Do you think that you could use pumpkin pie spice instead of ginger, cloves, nutmeg, and cinnamon?

    • yes and no. yes it will work. but i think adding in the spices individually make a difference because it’s a different ratio.

  6. This is literally the best mug cake I have ever tasted! I had to have a second! Pumpkin is my favorite flavor, all year long! I added a few chocolate chips. Exquisite!

  7. Late at night, out of milk,, so I used pumpkin spice creamer and used a little more than 2T.
    YUM!  Thank you!

  8. *ginger

    To the poster above who wanted to make puree -I made it this weekend.
    There are two ways.One involves roasting it in the oven for 45 mins. and then pureeing it in a mixer/blender.This is the most common method found online.

    The other involves boiling and then pureeing it. I did this method.Cut the pumpkin, pressure cook it for 10 mins per 200/250 gms, then puree it in the mixer/grinder. You can boil it w/o the pressure cooker, it’s just faster with one.

    It lasts in the freezer for about 6 months and a few weeks in the fridge.

    I used it for the above recipe. I used whole milk and had to add an extra tablespoon of milk for the correct consistency/smoothness, and microwaved it for 1 min @ 900 degrees C. @ 1350 W. My microwave is pretty strong and it generally requires 1 min, so I don’t think more time is needed for fresh puree.

  9. (cont). mug cake.

  10. I just made this subbing coconut milk and light olive oil and it was delicious!  I cooked for a minute and a half.

  11. This is the best mug cake I’ve had! I used a heaping 1/4 teaspoon of pumpkin pie spice instead of the individual spices and added chocolate chips and it was perfect. Thank you!

  12. What is the icing or drizzle you added in the picture?

  13. Do I have to use ginger? I don’t really like the taste.

  14. Sooooo good easy to make, thanks for sharing

  15. Thank you for this recipe, it was absolutely delicious! I used unflavored almond milk and Pillsbury gluten free all purpose flour and it came out perfect! Topped with cream cheese frosting. This was SO easy to do and made with ingredients I already had on hand. I have a feeling I will now be eating way too much cake because of this recipe! Even my husband who isn’t a huge pumpkin fan thought this was tasty.

  16. 5 stars
    I used pumpkin baby food rather than buy a whole big can of pumpkin puree. I’ve got two mug cakes out of my jar, I might be able to squeak out one more.

  17. 5 stars
    These are the BEST! Quick, easy and so delicious! My fiance LOVES them and during the holidays he asks me to make him one just about every night for dessert.

    Question: We want to bring these for our family to try as well. If I make a large batch of the batter and wanted to cook them all together in a cupcake pan to be smaller in size and more of a hand held treat,, would the recipe work baking them in the oven? If so, for how long and at what temperature?


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