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A little love note to pumpkin season, Pumpkin Mug Cakes are a quick, decadent little treat that you’ll find yourself circling back to more often than you restart Gilmore Girls in the Fall.
The PERFECT Pumpkin Mug Cake
I cannot quit eating this Pumpkin Mug Cake. I’m obsessed, quite literally. It is perfection to me! This mug cake is moist, with the perfect amount of pumpkin/cinnamon/brown sugar flavoring and is laced with melty chocolate chips. It tastes like fall in a cup and is so irresistible. Add in the fact that it only takes 1 minute to bake? I die. I will be eating this nightly (and sometimes mid-daily) until further notice.
Ingredients for Pumpkin Mug Cake
- Salted butter, melted – I use salted butter in all of my recipes. Unsalted butter will also work, you will just want to add a bit more salt to the batter (an additional tiny pinch).
- Brown sugar, packed
- Pumpkin puree (not pie filling)
- Milk
- Vanilla extract
- All-purpose flour
- Corn starch
- Cinnamon – You can increase this by a ½ tsp to amp up the ‘spice’ flavor.
- Baking soda – Although we just use a tiny pinch of this, it is what helps the microwave mug cake rise quickly and fluffily.
- Salt
- Mini semi-sweet chocolate chips – If using regular sized chocolate chips, I recommend chopping before mixing in! The small size disperses the chocolate more evenly so you get some in every bite.
How to Make Microwave Pumpkin Cake
- In a microwave safe bowl or mug, melt the butter completely.
- Whisk in the brown sugar, pumpkin puree, milk and vanilla.
- Stir in the flour, corn starch, cinnamon, baking soda and salt until a batter comes together.
- Fold in the chocolate chips.
- Microwave on high for 60-75 seconds. Start with 60 seconds and if the center still looks underdone, cook for an additional 15 seconds. All microwaves are different.
- Top with extra mini chocolate chips, and return to the microwave and allow it to sit for an additional minute. (Do not cook for an additional minute, it just needs to cool down while in the enclosed microwave)
- Enjoy!
Bulk Prep
I will not disclose how many times I have eaten this, but it is a multiple times a week thing. In fact, I have been making these so often I decided to bulk prep all of the dry ingredients! In case you also want to make these pumpkin mug cakes often and quickly, I thought I’d share the process with you!
I also think this would be the *perfect* little gift, so I made some coordinating gift tags and labels for you. Just add the bulk mug cake mix to a mason jar and top with the instruction label and the cutie tag + a ribbon and share the love.
Bulk Prep Ingredients:
- 2 cups All-purpose flour
- 1 ¼ tsp cornstarch
- 2 ½ tsp ground cinnamon
- 1/2 tsp baking soda
- ¼ tsp salt
- 1 ¼ cups mini chocolate chips
- Whisk all of the ingredients together and then store in a large air tight jar or container. Can store like this for up to 2 months.
- Add a tag or write on the jar the instructions for each mug cake.
Bulk Prep Instructions:
- In a mug, melt 1 Tbsp butter.
- Using a fork, mix in 2 Tbsp brown sugar, 1 Tbsp pumpkin puree and 1 Tbsp milk.
- Then add 3 Tbsp of the jarred mix. Stir to combine.
- Cook in the microwave on high for 60 seconds. Allow to cool in the microwave for an additional 1 minute.
- Enjoy!
Pumpkin to Try Next
Pumpkin Chocolate Chip Mug Cake
Ingredients
- 1 tbsp salted butter, melted
- 2 tbsp packed brown sugar
- 1 tbsp pumpkin puree, not pie filling
- 1 tbsp milk
- 1/8 tsp vanilla extract, a few drops
- 3 tbsp all-purpose flour
- 1/8 tsp cornstarch
- 1/4 tsp cinnamon, can bump to 1/2 tsp for extra spice
- 1/16 tsp baking soda, a pinch
- tiny pinch salt
- 2 tbsp mini semi-sweet chocolate chips
Instructions
- In a microwave safe bowl or mug, melt the butter completely.1 tbsp salted butter
- Whisk in the brown sugar, pumpkin puree, milk and vanilla.2 tbsp packed brown sugar, 1 tbsp pumpkin puree, 1 tbsp milk, 1/8 tsp vanilla extract
- Stir in the flour, corn starch, cinnamon, baking soda and salt until a batter comes together.3 tbsp all-purpose flour, 1/8 tsp cornstarch, 1/4 tsp cinnamon, 1/16 tsp baking soda, tiny pinch salt
- Fold in the chocolate chips.2 tbsp mini semi-sweet chocolate chips
- Microwave on high for 60-75 seconds. Start with 60 seconds and if the center still looks underdone, cook for an additional 15 seconds. All microwaves are different.
- Top with extra mini chocolate chips, and return to the microwave and allow it to sit for an additional minute. (Do not cook for an additional minute, it just needs to cool down while in the enclosed microwave)
- Enjoy!
Yum! I am going to add a bit of nutmeg and pinch of ground cloves for that perfect “pumpkin spice trifecta!”
By far the best mug cake recipe we’ve had!!
Thank you so much!
I found you on Utube by accident. Wow.. cookies.
I’m asking for the cookie book for Christmas
I’m 76 and have been a cookie maker for five decades. When younger, I would make as many as 1000 cookies and give them away in baskets. Everybody loves cookies . Anxious to see if you have any old recipes -1930’s-1950s.
Very glad to see young people into cookies.. Thx you again for being on YouTube
I just made the bulk prep mix x 2. When I looked back at the instructions for 1-mug, I noticed that the recipe called for brown sugar. There is NO brown sugar listed in the “bulk prep” ingredients! That’s just great 🤦🏾♀️! Just great 🙄😮💨!
Hi! We don’t include the brown sugar in the bulk prep. But it is noted to add it when you mix up the cake mix! Hope that helps.