🎃 5-Minute Pumpkin Spice Mug Cake
Ingredients
The Dry Mix:
4 tbsp All-purpose flour
2 tbsp Brown sugar (packed)
1/4 tsp Baking powder
1/2 tsp Pumpkin pie spice (or a pinch each of cinnamon, nutmeg, and ginger)
1 pinch Salt
The Wet Mix:
3 tbsp Pumpkin purée (not pumpkin pie filling)
1 tbsp Melted butter or vegetable oil
1 tbsp Milk (any kind)
1/4 tsp Vanilla extract
Instructions
Mix the Base: In a standard microwave-safe mug (12 oz or larger), whisk together the flour, brown sugar, baking powder, spices, and salt until no large clumps remain.
Add Wet Ingredients: Stir in the pumpkin purée, melted butter, milk, and vanilla. Mix until the batter is smooth and well-combined.
Clean the Edges: For that clean “rise” seen in your photo, use a paper towel to wipe any stray batter off the inside walls of the mug above the batter line.
Microwave: Cook on high for 1 minute and 30 seconds.
Note: Microwave strengths vary. If the top still looks “wet” or shiny, add 15-second intervals until the top is firm to the touch.
Rest: Let the cake sit for at least 2 minutes before eating. This allows the steam to finish setting the crumb so it isn’t gummy.
Pro-Tips for the Best Texture
Don’t Overmix: Once you add the liquid, stir just until the flour disappears. Over-mixing can make a mug cake rubbery.
Add “Glaze”: If you want to level it up, mix a spoonful of powdered sugar with a tiny drop of milk and drizzle it over the top while it’s still warm.