One Minute Pumpkin Spice Mug Cake

You guys know that I’m kinda little bit obsessed with microwave cakes (or mug cakes as some folks call them). I think they are a great way to have a sweet treat. You get all the sweetness and treatness of a baked good in an adorable portion.

Last week, Tori chimed in on Facebook asking if I had the hookup for a good pumpkin microwave cake recipe. I hadn’t seen a recipe anywhere, but I knew right then it was definitely time for me to get back to slaving over a hot microwave.

After just a few tweaks to my classic peanut butter cake recipe, I had a perfectly Fall and pumpkin-y treat. This one was so super good. One of the issues with microwave cakes is that you have to watch so carefully to make sure they don’t dry out, but the pumpkin puree in this cake keeps it moist, gooey and totally delicious.

The perfect Fall evening? Curled up under a cozy throw on the couch with a mug of coffee, a good book and this cake. Happy Autumn, friends!

One Minute Pumpkin Spice Cake

One Minute Pumpkin Spice Cake

Yield: 1 serving
Prep Time: 2 minutes
Cook Time: 50 seconds
Total Time: 2 minutes 50 seconds

One of the issues with microwave cakes is that you have to watch so carefully to make sure they don't dry out, but the pumpkin puree in this cake keeps it moist, gooey and totally delicious.


  • Cooking spray
  • 1 egg, beaten
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon baking powder
  • 1 heaping tablespoon flour
  • 2 tablespoons pumpkin puree
  • 1/2 teaspoon vanilla extra
  • 1/4 teaspoon pumpkin pie spice (or 1/8 teaspoon cinnamon plus a pinch of nutmeg and ground cloves)
  • Maple syrup for drizzling, optional


  1. Spray a ramekin, mug or microwave-safe bowl with cooking spray. Set aside.
  2. In a small bowl, whisk together egg, sugar, baking powder, flour, pumpkin, vanilla and spices.
  3. Pour batter into prepared ramekin. Microwave at 70% power for 50 seconds or until cake is cooked through. Drizzle with maple syrup.
Nutrition Information:
Yield: 1 Serving Size: 1 serving
Amount Per Serving: Calories: 216Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 323mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 7g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Want to check out my other microwave cakes?


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  1. This looks delicious especially since it’s October and pumpkin is on my mind in the kitchen. Unfortunately due to counter space issues, I don’t have a microwave – I know, I know. Do you have an adaptation that will work in a conventional oven? I’d love to give this a try, as well as some of your other mini cakes. thanks!

    1. Hmm, I’ve never tried it in a conventional oven, but I don’t see why it wouldn’t bake up just fine at 350°. Just keep at eye on it for time. Maybe 5-7 minutes?

  2. I have been making this almost every night for the past couple of weeks. I absolutely love it! Thanks for the great recipe 🙂

  3. It’s treats like this that allllmost makes me regret getting rid of my microwave. So pretty! (Still, not quite pretty enough for me to devote 75% of my available counterspace to a microwave, though!)

    1. And then this MORNING I thought I’d have this for breakfast, so I mixed it up with cake flour and looked at the batter and thought : PANCAKES! So I made three nice little pancakes, tossed some Jimmy Dean Turkey sausage links into the microwave, and poured me a big ol’ glass of almond milk.

      I topped the pancakes with some maple syrup, whipped cream and a sprinkle of nutmeg. What a great breakfast for a fall day!

  4. I picked up some pumpkin puree this weekend so I can make some pumpkin muffins. And I think I will have just enough left to enjoy one or two of these this weekend.

    I think I might try a bit of warm caramel drizzled on top.

  5. I have been too chicken to try these individual cakes. I tried a recipe that made 4 cookies and blegh, gross. I will have to give this a try though!

    Otherwise I normally will make a batch of cookie dough and only cook a few and freeze the rest of the dough in a log. Then when I want more I just cut of some of the end and bake!

  6. Yay!! You are my hero, Cassie! 😀 Thanks so much for experimenting for me, and I will be SURE to make these ASAP! Yummy.


  7. I’m totally on a pumpkin kick lately. Thankfully the tinned pumpkin is available around here year round. I recently went gluten free so I’m going to give this a try with some alternate flour. It’d be so great if it turns out! Thanks for sharing. 🙂