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Home » Dessert » Easy Pumpkin Mug Cake Recipe

Easy Pumpkin Mug Cake Recipe

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This Pumpkin Mug Cake recipe is dangerously easy to make. You are only 60 seconds away from warm, delicious cake!

60 Second Pumpkin Cake

I attended my first Tupperware party before I was even married. One of the women I worked with had a party and invited everyone from work. I was quite impressed with all of the products, but the thing I remember most from the party was the host telling us how we could use a soup mug to make a cupcake for one in the microwave.

Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.

I bought one of the microwave soup mugs, but didn’t have the recipe written down (this was way back before the internet if you can imagine such a thing) and ended up using my mug for soup. About 10 years later, I was reintroduced to the idea of cake in a mug using cake mix and water. The second time around I was sure to write the recipe down.

Mug cakes have become my go-to treat when I am craving sweets and need something with my coffee in the evening. I use two tablespoons of sugar-free chocolate cake mix and one tablespoon of water.

Mix it together in a greased cup or small ramekin and microwave for one minute. Since it is autumn, I decided to try making a 60-second microwave pumpkin mug cake version with only 4 ingredients and I had to share it with you!

How To Make A Pumpkin Mug Cake

Mug Cake Ingredients

Step One: Ingredients

Put 3 tablespoons of cake mix (regular or sugar-free), 1 tablespoon pumpkin puree, 1/2 tsp pumpkin pie spice and 1 tablespoon water into a small greased, microwave-safe ramekin or mug.

Pumpkin Cake Batter

Step Two: Batter

Mix with a fork until mostly smooth.

Pumpkin Cake In A Mug

Step Three: Cook

Microwave on high for 60 seconds. And viola just like that you’ve got cake and you can eat it too!

Pumpkin Mug Cake with whipped cream

Step Four: Toppings

Top it with some whipped cream and a sprinkle of pumpkin pie spice. Or top with vanilla ice cream, caramel sauce, and toasted pecans.

Microwave Pumpkin Mug Cake Bite

The awesome thing is that it really does turn out like cake, as you can see in this picture. It isn’t some gooey version being called cake.

I store the rest of the package of cake mix in my pantry so that it is ready the next time I want cake. The pumpkin puree will be harder to store, but I am going to try to freeze some in ice cube trays. I can quickly thaw one pumpkin cube whenever I need it.

Pumpkin Mug Cake Recipe FAQs

1. Can I make this with other kinds of cake mix?

Yes, try using butter pecan, carrot, spice, or even chocolate cake mix.

2. Why didn’t my pumpkin mug cake turn out like yours? Every microwave cooks so differently and the type of bowl or cup (glass/ceramic/etc) and the shape of the bowl or cup (wide mouth/tall sides/narrow/etc) will affect the outcome. I would suggest that you experiment with the recipe and cook times since you already have the box of cake mix and the can of pumpkin. Try cooking it for 15 seconds longer, check it and cook it for another 15 seconds. Try using a different bowl, mug or cup. Try using less liquid (water and/or pumpkin).

3. How can I make a mug cake in my toaster oven? Prepare it the same way you would if you were making in the microwave and then bake it at 350°F for 15-20 minutes.

4. Do you have a gluten-free pumpkin mug cake recipe? To make this recipe gluten-free, use a gluten-free cake mix and follow the rest of the recipe as written.

Want More Quick Dessert Ideas? Try These Next

This 60 Second Brownie is the fastest way to get a warm, delicious brownie for dessert or an afternoon pick-me-up. It only requires a few ingredients!

Sit back and enjoy a taste of fall with this Microwave Apple Crisp for one! This easy recipe cooks in only 2 1/2 minutes.

Candy Bar Pretzel Bites are easy to make with mini candy bars sandwiched between pretzels. They’re perfect for cookie exchanges or in a mason jar as a gift!

 

Continue to Content
Microwave Pumpkin Cake with whipped cream on top

Pumpkin Mug Cake Recipe

Yield: 1 mug cake
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes

Ingredients

  • 3 tablespoons white cake mix, regular or sugar free
  • 1 tablespoon pumpkin puree
  • 1 tablespoon water
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. Put white cake mix, pumpkin puree, pumpkin pie spice and water into a small greased, microwave-safe mug or ramekin.
  2. Mix with a fork until mostly smooth.
  3. Microwave on high for 60 seconds.
  4. Optional: Top with whipped cream and pumpkin pie spice.
Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Category: Dessert
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Comments

  1. Mayda Cox says

    October 16, 2016 at 9:02 am

    Hi!!
    This sounds amazing!! Thank you for sharing!!
    I would prefer to bake it in my toaster oven. Any idea of how long & at what temp?
    Thank you!!

    Reply
    • Tonia says

      October 17, 2016 at 10:24 am

      Hi Mayda! Can you believe I don’t even have a toaster oven?!! I found a recipe for a mug cake by my friend Michelle over at Smart Savy Living. She baked her cake at 350° for 15-25 minutes in a toaster oven. You can check it out here: http://www.smartsavvyliving.com/chocolate-mug-cake/
      Happy baking!
      ~Tonia

      Reply
  2. Sue Hampshire says

    October 15, 2016 at 11:00 pm

    Could not print recipe. I put it on Safari but when I pressed Print, the page showed dark blank. How can I print this recipe?

    Reply
    • Tonia says

      October 17, 2016 at 10:18 am

      Hi Sue!
      Here is the link to the printable recipe: https://www.thegunnysack.com/easyrecipe-print/8556-0/
      I can also email it to you if you can’t get it to print.
      Warmly,
      Tonia

      Reply
  3. Robin says

    September 25, 2016 at 5:14 pm

    How would you double the recipe for a large mug? I don’t have many dishes, most of them are just big, lol.

    Reply
    • Tonia says

      September 26, 2016 at 9:21 am

      I would double the ingredients and start by microwaving for 60 seconds and see if it looks done. Keep cooking for 15 second intervals.

      Reply
      • Kay Hart says

        October 15, 2016 at 11:56 pm

        Can’t get the recipe to open??

        Reply
        • Tonia says

          October 17, 2016 at 10:17 am

          Hi Kay!

          Sorry for the inconvenience! What device are you using to try to access the recipe?

          Here is the link to the printable recipe: https://www.thegunnysack.com/easyrecipe-print/8556-0/

          Enjoy!
          ~Tonia

          Reply
  4. Michele says

    January 27, 2016 at 6:35 pm

    I love this recipe but because I’m trying to cut back on carbs used 2 T of angel food cake mix with 2 T of pumpkin plus water and spice. It’s a bit more dense but still tastes really good!

    Reply
    • Tonia says

      January 28, 2016 at 8:16 am

      Sounds great, Michele! Thanks for the suggestion!

      Reply
  5. Maggie says

    October 24, 2015 at 6:56 pm

    I made this with Betty Crocker Super Moist yellow cake mix.
    Then added the other ingredients. In my microwave it took 1 minuet to cook.
    It was delicious. It was a moist cake. I topped it with wihipped cream.
    Then I made one for my husband and he loved it too.
    I will be enjoying these this Fall.
    Thank you.

    Reply
    • Tonia says

      October 25, 2015 at 9:18 pm

      Awesome! Don’t you just love easy desserts? Thanks Maggie! ~Tonia

      Reply
  6. Kathi P says

    October 17, 2015 at 4:33 pm

    Can this be made ahead and put in frig? Thanks Sounds like a winner

    Reply
    • Tonia says

      October 18, 2015 at 1:08 am

      I’ve never tried making it ahead of time since it only takes 60 seconds in the microwave and I like it warm. But like other cake, you should be able to make it ahead of time! Happy Baking! ~Tonia

      Reply
  7. Jean says

    March 29, 2015 at 2:13 pm

    Super yummy! I used a carrot cake mix I bought at health food store. Taste like a spice cake. So good. I have made many mug cakes in my day. This one is right up there on top as far as taste and easiness goes!

    Reply
  8. Jacki says

    January 20, 2015 at 6:39 pm

    I make the 3-2-1 mug cake (a package of Angeles Food & a package regular cake mix) since I have this mixture with white cake in the cupboard I’m wondering if this will work with this recipe?

    Reply
    • Tonia says

      January 20, 2015 at 10:53 pm

      I’ve never tried that but I would give it try and see what happens!

      Reply
      • Susan Millet says

        October 17, 2016 at 8:27 am

        How many calories in a pumpkin mug cake ?
        Thank you
        Susan M.

        Reply
  9. Christina says

    November 27, 2014 at 3:18 pm

    I also just tried it and same experience as cheryl… It was super gooey 🙁 Any idea what could go wrong? recipe seems foolproof 🙁

    Reply
    • Tonia says

      November 28, 2014 at 9:32 am

      Hi Christina,
      Every microwave cooks so differently and the type of bowl or cup (glass/cermamic/etc) and the shape of the bowl or cup (wide mouth/tall sides/narrow/etc) will affect the outcome. I would suggest that you experiment with the recipe and cook times, since you already have the box of cake mix and the can of pumpkin. Try cooking it for 15 seconds longer, check it and cook it for another 15 seconds. Try using a different bowl, mug or cup. Try using less liquid (water and/or pumpkin). Happy Baking!
      ~Tonia

      Reply
  10. cheryl says

    October 22, 2014 at 8:44 am

    hi, this looked so good i tried it. i think i did somehting wrong. it was flat and doughey…help yours looks yummy.
    i used king arthurs yellow cake mix. any ideas people what i did wrong

    Reply
  11. KJL says

    October 15, 2014 at 5:09 pm

    How would you recommend thawing the pumpkin puree ice cubes? Is there any particular “best” way to thaw them? New to cooking/baking 🙂

    Reply
    • Tonia says

      October 15, 2014 at 8:49 pm

      I think I would put an ice cube in a bowl and microwave it for a few seconds. Best of luck! ~Tonia

      Reply
  12. Karen says

    October 10, 2014 at 8:31 pm

    I tried this tonight with a spice cake mix and it was awesome! I only had one ramekin, so cooked the first one, and since I wanted to make 2, took it out, but it flattened somewhat. I left the second one in to cool and gave that to my husband since it only flattened a little. Will definitely be making these again.

    Reply
  13. Trish - Mom On Timeout says

    October 3, 2014 at 10:34 am

    This looks so good Tonia – LOVE mug cakes! Pinned and shared on FB!

    Reply
    • Tonia says

      October 4, 2014 at 9:56 am

      Thanks Trish!

      Reply
  14. LayNa says

    October 3, 2014 at 6:37 am

    Can’t wait to try this but does anyone suggest a particular brand or type of cake mix?

    Reply
    • Tonia says

      October 3, 2014 at 9:14 am

      Hi LayNa! I used Pillsbury’s White cake mix. I know that Betty Crocker makes a spice cake mix that would be delicious for this mug cake too! Happy Baking! ~Tonia

      Reply
      • Nancy says

        October 16, 2016 at 5:16 pm

        I’d like to try this but the Face Book post didn’t give measurement for cake mix & water. Will you help?

        Reply
        • Tonia says

          October 17, 2016 at 10:03 am

          Hi Nancy,
          Thanks for stopping by! Here are the ingredients:
          3 tablespoons white cake mix (regular or sugar free)
          1 tablespoon pumpkin puree
          1 tablespoon water
          ½ teaspoon pumpkin pie spice
          Enjoy!
          ~Tonia

          Reply
  15. Beth @ The First Year says

    October 2, 2014 at 1:44 pm

    This recipe is going to be waaay dangerous 🙂

    Reply
  16. Laura @PetiteAllergyTreats says

    October 2, 2014 at 10:02 am

    Such a great idea!! Can’t wait to try this soon! Pinned

    Reply
  17. Jocelyn (Grandbaby cakes) says

    October 2, 2014 at 9:11 am

    This is absolute perfection!

    Reply
  18. Jessica @ A Kitchen Addiction says

    October 2, 2014 at 8:27 am

    This recipe could be dangerous for me! This mug cake looks so good!

    Reply
  19. Christie - Food Done Light says

    October 2, 2014 at 8:10 am

    Oh this is so dangerous. Easy, low calorie and fat and delicious. I could eat one every night.

    Reply
    • Tonia says

      October 2, 2014 at 8:13 am

      Yes! It is dangerous to have something so good that is so easy to make. Thanks Christie!

      Reply
  20. A Young Wife says

    October 1, 2014 at 6:53 pm

    I love mug desserts! I have never even thought of using pumpkin. YUM!

    Reply
    • Tonia says

      October 2, 2014 at 12:03 am

      I totally agree! Thanks!

      Reply
  21. Dorothy @ Crazy for Crust says

    October 1, 2014 at 6:22 pm

    What a great recipe!! LOVE it. Mug cakes are the best.

    Reply
    • Tonia says

      October 2, 2014 at 12:02 am

      They can be a little dangerous since they are so easy to make! Thanks Dorothy!

      Reply

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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