Kirbie's Cravings

Pumpkin Brownie Mug Cake

This eggless pumpkin brownie mug cake is super fudgy and chocolatey. It’s a great use for leftover pumpkin puree even when you’re tired of pumpkin-flavored desserts. You don’t taste the pumpkin but it makes the cake extra moist and fudgy.

overhead photo of a pumpkin brownie mug cake

If you’re like me, you probably have a can of leftover pumpkin puree because most pumpkin recipes don’t use an entire can of puree. A great way to use up that leftover puree is by making pumpkin mug cakes, like my pumpkin spice mug cake or Nutella swirled pumpkin mug cake, since they only require a little bit of pumpkin.

But if you’re a little sick of pumpkin-flavored desserts, this pumpkin brownie mug cake is just the pumpkin mug cake to make. One of my favorite mug cake recipes to make is my fudgy mug brownie. This mug cake is just as rich, chocolatey and fudgy, but with less calories and fat because half of the oil is replaced with pumpkin puree.

Texture of Pumpkin Brownie Mug Cake

Because this recipe doesn’t use any eggs, the crumbs are a bit looser than your classic mug cake. However when the crumbs come together in your mouth, they are so rich and fudgy, it won’t matter that the crumbs are a little loose.

Unlike most of my mug cake, you should not try to remove and replate this one. It’s best eaten in the mug with a spoon.

Since it is eggless, I like to undercook it slightly. The batter will be very moist and less crumbly if you undercook it by a few seconds.

photo of a spoonful of brownie cake

How to Make a Pumpkin Brownie Mug Cake

  • All the ingredients, except chopped chocolate, are added at the same time to a microwave-safe mug.
  • The batter is then mixed together with a small whisk. Batter will be very thick.
  • If adding chocolate, stir in half and sprinkle the rest on top.
  • Cook in the microwave at full power for about 50 seconds or until brownie is just set.

Mug Cake Cooking Tips

  • Use a microwave-safe mug that can hold at least 8 oz of liquid. Since this is a brownie, it will not rise much during baking.
  • It’s better to undercook than overcook. Overcooking the brownie will make it dry and crumbly.
  • The batter will be very, very thick. Make sure to scrape down the sides of the mug and spread the batter evenly with your whisk before baking.
  • This mug cake is best enjoyed soon after it is cooked.
  • The chopped chocolate is completely optional. The brownie is chocolatey and sweet enough on its own, but I do like the look of the melted chocolate on top.

overhead photo of brownie mug cake

You might like to check out my Easy Pumpkin Recipes for the Microwave for even more ideas!

overhead of pumpkin brownie mug cake

Pumpkin Brownie Mug Cake

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
A super fudgy, chocolatey brownie mug cake that is also a great use for leftover puree. The pumpkin replaces half of the oil so it has less calories too.


  • 2 1/2 tbsp dutch process cocoa powder
  • 1 1/2 tbsp all purpose flour
  • 2 tbsp granulated white sugar
  • 1 tbsp canola oil
  • 1 tbsp pumpkin puree
  • 2 tbsp water
  • 1 tbsp chopped dark chocolate optional


  • In an 8 oz microwave-safe mug, add all ingredients except chopped chocolate.
  • Mix with a small whisk until batter is completely mixed and no flour or cocoa lumps remain. The batter with be very thick. Scrape down the edges of the batter with your whisk and use the whisk to evenly spread out the batter.
  • Add half the chocolate to the mug and briefly stir into batter. Sprinkle remaining chocolate on top of the batter.
  • Cook cake for about 50 seconds at full power. (I used an 1100 watt microwave. You may need to adjust time and/or power if you are using a different wattage) or until the top of brownie mostly set. Allow brownie to cool a few minutes and then eat the brownie while warm.


  • Because the brownie is so rich and fudgy, the single serving size will be small. This recipe will only rise about 3/4 of the way in an 8 oz mug.
  • The crumb is looser than your typical brownie and you won't be able to take the brownie out of the mug in one piece. It really needs to be eaten with a spoon in the mug.
  • I like to underbake this mug cake so that it is extra fudgy. If you want it fully cooked, the crumbs will be looser. This mug cake is best eaten warm a few minutes after it is cooked.
  • The batter will be very thick. Make sure to scrape down the sides of the mug and spread the batter evenly with your whisk before baking.
  • The chopped chocolate is completely optional. The brownie is chocolatey and sweet enough on its own.


Calories: 372kcal, Carbohydrates: 49g, Protein: 5g, Fat: 21g, Saturated Fat: 6g, Sodium: 21mg, Fiber: 5g, Sugar: 30g, NET CARBS: 44

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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