Indulge in the warm, comforting flavors of fall with my delightful pumpkin mug cake. With just a few simple ingredients, you can enjoy a moist, fluffy treat bursting with the delicious taste of pumpkin spice.
ingredient
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
- ½ cup whole milk
- ⅓ cup vegetable oil
- ¼ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Directions
- Mix the Dry Ingredients – In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
- Whisk in the Wet Ingredients – Add milk, vegetable oil, pumpkin puree, egg, and vanilla. Whisk until smooth and just combined.
- Pour into the Mugs – Evenly divide the batter into 14-ounce microwave-safe mugs. Add about 1 cup per mug. Adjust so it’s no more than halfway filled.
- Microwave the Cakes – Cook one mug at a time on high power for 75 seconds. The top will look moist but dry to the touch. It should bounce back when lightly pressed.
- If needed, microwave in 15-second intervals until cooked through. I usually don't cook longer than 2 minutes in total. The internal temperature should reach between 200 to 210ºF (93 to 99ºC).
- Serve – Rest for 5 minutes, then serve. If desired, top with whipped cream and pumpkin pie spice.
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