cooking · Dessert

Pumpkin Mug Cake

I am on the fence over this recipe. Not quite sure if it was a pass or fail – I think it would come down to how bad I craved sweets late at night and wanted a quick snack. The taste is right on but the texture is heavy. I thought after making it that it would have microwaved better in a small glass mixing bowl – it might have been less dense.

I found the recipe through Pinterest, but I don’t remember what blog it was on (ack!). They had called for a standard coffee mug, I used one of my favorite Starbucks mugs, and it is at least 16 ounces in size. I feel that if you were using a standard 8 ounce mug you need to split the batter into two mugs….but that is my feelings. I might play with the recipe more though!

Pumpkin Mug Cake


  • ¼ cup pumpkin purée
  • ¼ cup liquid Egg Beaters© or 1 egg
  • ¼ cup brown sugar, packed
  • 2 Tbsp low-fat milk
  • ¼ tsp pure vanilla extract
  • ¼ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp kosher salt
  • 7 Tbsp all-purpose flour


Whisk everything through the salt in a small mixing bowl, add the flour and whisk till smooth.

Carefully scrape into a large microwave safe mug. Cook on high for 3 minutes, serve right away.

Note – the cake will rise quite high as it cooks!

Serves 2.


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