Pumpkin Cinnamon Mug Cake
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I’m always trying to improve upon old recipes. Recently, I tackled my old pumpkin mug cake recipe.
I love how easy this is. I’m pretty much craving pumpkin the entire months of October and November so this allows me indulge whenever I want.
This recipe is healthier and more pumpkiny than my original one, which is just the way I wanted it. I love how orange the batter is too.
You can view my original pumpkin mug cake here. I’ve also done a pumpkin quick bread mug cake and a pumpkin spice latte mug cake.
Pumpkin Mug Cake
During the fall I love pumpkin desserts and this pumpkin mug cake is a quick and easy way to get a pumpkin fix!
Ingredients
- 4 tbsp all purpose flour
- 1/4 tsp baking powder
- 1 1/2 tbsp sugar
- 2 tbsp pumpkin puree
- 2 tbsp milk
- 1 tbsp vegetable oil
- 1/8 tsp ground cinnamon
Instructions
- Put all ingredients into a large mug and mix with a small whisk until batter is smooth.
- Microwave for about 1 minute. Top of cake should be dry to the touch and inside should also be cooked. Let cake cool for a few minutes before eating.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
Will pumpkin pie spice be an adequate substitute for pumpkin puree?Â
no! pumpkin spice is just a spice powder, whereas pumpkin puree is actual pumpkin and the recipe is accounting for the moisture of that pumpkin.
Love, love, love this recipe! Â I add a pinch of nutmeg and a few chocolate chips. Delicious!
so glad you like it!
Wow! I literally just made this and let me tell you, while waiting for the cake to cool, the struggle was real! I couldn’t keep my fingers off it!
It’s got the perfect texture and doesn’t feel under-cooked or fudgy. Light airy cake and a perfect way to slowly go through the 2 cups or so of my pumpkin puree that I have left. Thank-you! ^_^
Oh that is so great to hear!
This is fantastic. I also add a couple chocolate chips and it is phenomenal.
Yay! So glad you like it
Could the sugar be substituted for Dark Brown Sugar and would it taste as good?
I think that should work.
I love your recipes and have used many of them. I also love all things pumpkin..but I’m so lazy that this is too many ingredients for me! If I were to go to the trouble of getting all that stuff in there, I think I’d rather just mix up a whole cake (and try not to eat it all!). But sure looks/sounds good! Thanks!
Most of these ingredients are ones I have in the house in the Fall. So it’s just a matter of using a little of each for something super quick.
I love that color as well! I love cinnamon & spice – I might even add some more spices when whipping this up, delicious!!!
I’m sure it will taste great with more spices too