It’s hard to explain the love I have for this pumpkin mug cake. Here’s the thing – I’ve been making a version of this for the last 7 years. It was the first vegan mug cake that I made and I was shocked at how delicious and easy it was. Fast forward to now, and I’ve recreated that recipe to be easier, with more accessible ingredients and even tastier with way more pumpkin spice flavour. I can’t wait for you to try this recipe!
What is a mug cake?
In case you don’t know, a mug cake is exactly what it sounds like. A quick single-serving cake that’s usually whipped up in your mug and cooked quickly in it too. It usually takes about a minute to two minutes to make, and the result is a fully cooked, delicious and moist mini cake. My favourite part about this pumpkin mug cake is that it’s moist yet fluffy, filled with flavour and spice, and has such a delicious pumpkin hit! Needless to say – mug cakes are incredibly convenient and so tasty! You usually only want a single serving anyway, and the overall time is always less than 5 minutes to make!
If you’re new to the mug cake game, you may have a couple questions as to how to make it the best mug cake. Or, maybe you’ve made some in the past and it just didn’t quite turn out and you need extra guidance. Or maybe you’re a mug cake pro and you want a reminder. Here are my TOP mug cake tips!
Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking. Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything. Sometimes I scoop from the bottom up a few times to ensure this. With a dish so small, all the ingredients can either make or break it. Ensure you’re using a smooth pumpkin puree or else the texture may get thrown off. I use canned pumpkin puree since that’s the smoothest kind. Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s mostly cooked…BUT: BUT, don’t overcook. This will make your mug cake gummy and rubbery and dry. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it. Let it cool for like 3 to 5 minutes before digging in. It really does make a difference, like how you’d let a cake or brownies cool first! I’ve included instructions for baking this in your oven too!
That’s it friends! Whip this up and enjoy so much!!
Related Recipes
Here are my other mug cake recipes, which all have dozens of 5-star recipes so be sure to check them out (and make them!)
Banana Bread Mug Cake Vegan Chocolate Brownie Mug Cake Chocolate Chip Tahini Mug Cake Pumpkin Butter Mug Cake Chocolate Mug Cake
Enjoy friends! If you make this Pumpkin Mug Cake, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
