This Pumpkin Mug Cake recipe is dangerously easy to make. You are only 60 seconds away from warm, delicious 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.
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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
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.
Step Two: Batter
Mix with a fork until mostly smooth.
Step Three: Cook
Microwave on high for 60 seconds. And viola just like that you’ve got cake and you can eat it too!
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.
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!
- 3 tablespoons white cake mix regular or sugar free
- 1 tablespoon pumpkin puree
- 1 tablespoon water
- 1/2 teaspoon pumpkin pie spice
- Put white cake mix, pumpkin puree, pumpkin pie spice and water into a small greased, microwave-safe mug or ramekin.
- Mix with a fork until mostly smooth.
- Microwave on high for 60 seconds.
- Optional: Top with whipped cream and pumpkin pie spice.
Mayda Cox says
October 16, 2016 at 9:02 amHi!!
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!!
Tonia says
October 17, 2016 at 10:24 amHi 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
Sue Hampshire says
October 15, 2016 at 11:00 pmCould not print recipe. I put it on Safari but when I pressed Print, the page showed dark blank. How can I print this recipe?
Tonia says
October 17, 2016 at 10:18 amHi 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
Robin says
September 25, 2016 at 5:14 pmHow would you double the recipe for a large mug? I don’t have many dishes, most of them are just big, lol.
Tonia says
September 26, 2016 at 9:21 amI would double the ingredients and start by microwaving for 60 seconds and see if it looks done. Keep cooking for 15 second intervals.
Kay Hart says
October 15, 2016 at 11:56 pmCan’t get the recipe to open??
Tonia says
October 17, 2016 at 10:17 amHi 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
Michele says
January 27, 2016 at 6:35 pmI 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!
Tonia says
January 28, 2016 at 8:16 amSounds great, Michele! Thanks for the suggestion!
Maggie says
October 24, 2015 at 6:56 pmI 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.
Tonia says
October 25, 2015 at 9:18 pmAwesome! Don’t you just love easy desserts? Thanks Maggie! ~Tonia
Kathi P says
October 17, 2015 at 4:33 pmCan this be made ahead and put in frig? Thanks Sounds like a winner
Tonia says
October 18, 2015 at 1:08 amI’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
Jean says
March 29, 2015 at 2:13 pmSuper 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!
Jacki says
January 20, 2015 at 6:39 pmI 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?
Tonia says
January 20, 2015 at 10:53 pmI’ve never tried that but I would give it try and see what happens!
Susan Millet says
October 17, 2016 at 8:27 amHow many calories in a pumpkin mug cake ?
Thank you
Susan M.
Christina says
November 27, 2014 at 3:18 pmI also just tried it and same experience as cheryl… It was super gooey 🙁 Any idea what could go wrong? recipe seems foolproof 🙁
Tonia says
November 28, 2014 at 9:32 amHi 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
cheryl says
October 22, 2014 at 8:44 amhi, 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
KJL says
October 15, 2014 at 5:09 pmHow would you recommend thawing the pumpkin puree ice cubes? Is there any particular “best” way to thaw them? New to cooking/baking 🙂
Tonia says
October 15, 2014 at 8:49 pmI think I would put an ice cube in a bowl and microwave it for a few seconds. Best of luck! ~Tonia
Karen says
October 10, 2014 at 8:31 pmI 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.
Trish - Mom On Timeout says
October 3, 2014 at 10:34 amThis looks so good Tonia – LOVE mug cakes! Pinned and shared on FB!
Tonia says
October 4, 2014 at 9:56 amThanks Trish!
LayNa says
October 3, 2014 at 6:37 amCan’t wait to try this but does anyone suggest a particular brand or type of cake mix?
Tonia says
October 3, 2014 at 9:14 amHi 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
Nancy says
October 16, 2016 at 5:16 pmI’d like to try this but the Face Book post didn’t give measurement for cake mix & water. Will you help?
Tonia says
October 17, 2016 at 10:03 amHi 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
Beth @ The First Year says
October 2, 2014 at 1:44 pmThis recipe is going to be waaay dangerous 🙂
Laura @PetiteAllergyTreats says
October 2, 2014 at 10:02 amSuch a great idea!! Can’t wait to try this soon! Pinned
Jocelyn (Grandbaby cakes) says
October 2, 2014 at 9:11 amThis is absolute perfection!
Jessica @ A Kitchen Addiction says
October 2, 2014 at 8:27 amThis recipe could be dangerous for me! This mug cake looks so good!
Christie - Food Done Light says
October 2, 2014 at 8:10 amOh this is so dangerous. Easy, low calorie and fat and delicious. I could eat one every night.
Tonia says
October 2, 2014 at 8:13 amYes! It is dangerous to have something so good that is so easy to make. Thanks Christie!
A Young Wife says
October 1, 2014 at 6:53 pmI love mug desserts! I have never even thought of using pumpkin. YUM!
Tonia says
October 2, 2014 at 12:03 amI totally agree! Thanks!
Dorothy @ Crazy for Crust says
October 1, 2014 at 6:22 pmWhat a great recipe!! LOVE it. Mug cakes are the best.
Tonia says
October 2, 2014 at 12:02 amThey can be a little dangerous since they are so easy to make! Thanks Dorothy!