Kirbie's Cravings

Pumpkin Cinnamon Mug Cake

close-up photo of a spoonful of Pumpkin Cinnamon Mug Cake

I’m always trying to improve upon old recipes. Recently, I tackled my old pumpkin mug cake recipe.

photo of a Pumpkin Cinnamon Mug Cake

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.

photo of a spoonful of Pumpkin Cinnamon Mug Cake

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

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
During the fall I love pumpkin desserts and this pumpkin mug cake is a quick and easy way to get a pumpkin fix!


  • 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


  • 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. 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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14 comments on “Pumpkin Cinnamon Mug Cake”

  1. Will pumpkin pie spice be an adequate substitute for pumpkin puree? 

    • 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.

  2. Love, love, love this recipe!  I add a pinch of nutmeg and a few chocolate chips. Delicious!

  3. 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! ^_^

  4. This is fantastic. I also add a couple chocolate chips and it is phenomenal.

  5. Could the sugar be substituted for Dark Brown Sugar and would it taste as good?

  6. 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.

  7. I love that color as well! I love cinnamon & spice – I might even add some more spices when whipping this up, delicious!!!

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