Pumpkin Spice Latte Mug Cake

This mug cake has all the flavors of a pumpkin spice latte. In just a few minutes you can have a mini pumpkin spice cake flavored with espresso and topped with whipped cream just like your favorite coffee house drink, but as a single-serving cake!photo of a Pumpkin Spice Latte Mug Cake with a whipped cream topping

I’m excited that Starbucks decided to release their pumpkin spice latte early this year. Though since it’s been so warm here, I’ve only been drinking the Frappuccino version. This pumpkin mug cake does a great job in capturing the pumpkin spice latte flavors and also has real pumpkin in it as well, giving the cake a tawny color that makes it look even more like the coffee beverage.

photo of the mug cake without the topping

How to Make a Pumpkin Spice Latte Mug Cake

How to Choose a Mug

  • Like most of my mug cake recipes, you mix all of the ingredients together for this pumpkin cake in a microwave-safe mug. If you are making this cake for the first time, I recommend starting with an oversized mug to ensure the cake has enough room to rise while it cooks.
  • The common coffee mug works best. Mugs that are unusually shaped (i.e., square base, tall and narrow) make it difficult for the cake to cook properly.
  • You can then replate the cake in a smaller mug for presentation. I usually would replate this cake in an 8 oz mug, though for these particular photos, I actually doubled the recipe because I wanted to use my new oversized mug.
  • Once you get an idea of how much the cake rises during cooking, you can adjust to a smaller mug next time.

Cooking Steps

  • Whisk the flour, baking powder, sugar, fat-free milk, oil, pumpkin spice, espresso powder, and pumpkin puree together using a small whisk. Make sure to whisk until batter is completely smooth.
  • Cook the mug cake in the microwave for about one minute and thirty seconds at full power.
  • It’s better to let the cake cool for a few minutes and enjoy it while it’s still warm. I like mine topped with whipped cream which adds an extra lightness to the cake.

close-up photo of a spoonful of cake

This Pumpkin Spice Latte Mug Cake recipe, and many other coffee and tea flavored recipes are in my new 5-Minute Mug Cakes book, featuring nearly 100 recipes! (Please note, this is an affiliate link. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).)

Pumpkin Spice Latte Mug Cake

Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Course: Dessert
Cuisine: American
Servings: 1
This easy mug cake has all the flavors of a pumpkin spice latte.

Ingredients:

  • 4 tbsp (30g) all-purpose flour
  • 1/4 tsp baking powder
  • 2 tbsp (25g) granulated sugar
  • 2 tbsp (30ml) fat-free milk
  • 1/2 tbsp (7.5ml) vegetable oil
  • 1/2 tsp pumpkin spice
  • 1/4 tsp espresso powder
  • 2 tbsp (30g) canned pumpkin puree

Directions:

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

  2. Cook in the microwave for approximately 1 minute 30 seconds. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.

Notes:

This single serving cake will be about the size of a cupcake. For the photos, I doubled the recipe to use my new Fall oversized mug.

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.

 

15 comments on “Pumpkin Spice Latte Mug Cake”

  1. This is TOO cute! I’ll definitely be making this when I want a single serving cake 😛 I just might need to get an orange mug too 🙂

  2. I just made this tonight, subbing whole wheat flour for the AP and applesauce for the oil (because I was all out). I also had no espresso powder, so I used some Starbucks VIA iced coffee mix instead. It was DELICIOUS, especially with the whipped cream on top. I can only imagine how awesome it would taste with some vanilla ice cream(!).

    Thanks so much for this recipe, I will definitely be making it again! 🙂

  3. What power does your microwave use, how many Watts?

  4. This looks extremely delicious, i’m a total pumpkin spice latte addict! (and gingerbread latte as well, yum) But as I live in Holland we don’t have canned pumpkin puree 🙁 Can I use fresh pureed pumpkin instead?
    And what if I don’t want to use the microwave…How long will it have to be in the oven for? Like 12 minutes on 175 degrees?

    • Hi, I’m sorry I’ve never tried it with fresh pumpkin puree, nor do I know how long it would take in the oven as I’ve only made this in the microwave. I know some people have successfully made my mug cakes baking at 350F, but not sure how long, maybe 15-20 minutes?

  5. I know this question is going to sound silly, but here goes: I have literally never in my life ever needed to buy espresso powder so would I find that in the coffee aisle or in the baking items aisle?

    • totally not a silly question. It can actually be a little difficult to find espresso powder at your regular grocery store, but it’s sold at almost all baking supply stores or specialty stores like William Sonoma, Sur La table, etc. And it would be found in the baking section. You might also be able to find it on Amazon.

    • I found espresso powder in the grocery store in the coffee isle. Its in a small jar.

  6. King Arthur Flour also carries a very good espresso powder.

  7. What would happen if you used 2% milk? That’s the only kind my husband likes.

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