Description
A fluffy, spiced pumpkin cake cooked right in a mug, topped with melty cinnamon cream cheese frosting. This quick dessert captures all the cozy flavors of pumpkin pie in individual portions perfect for satisfying autumn cravings.
Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons pumpkin puree
- 2 tablespoons brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch of salt
- 2 tablespoons milk
- 1 tablespoon vegetable oil
- 1/4 teaspoon vanilla extract
Instructions
- In a 12-oz microwave-safe mug, whisk flour, sugar, pumpkin pie spice, baking powder, and salt.
- Add pumpkin puree, milk, and oil. Mix until smooth.
- Microwave on high for 1 minute 10 seconds (adjust time based on microwave wattage).
- While warm, mix cream cheese, powdered sugar, and cinnamon. Dollop on cake.
- Let sit 1 minute before eating (it’s lava-hot!).
Notes
- For gluten-free: Use 1:1 GF flour blend
- Vegan option: Substitute almond milk and vegan cream cheese
- Add-ins: Chocolate chips, nuts, or raisins
- No pumpkin spice? Use 1/4 tsp cinnamon + pinch each nutmeg and ginger
- Prep Time: 3 mins
- Cook Time: 1 min
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg