Save to Pinterest Creamy Pumpkin Muffin Mug Cake is the answer for anyone craving a warm, pumpkin-spiced treat without the wait or a sink full of dishes. Moist and spiced just right, this quick single-serve dessert comes together in only seven minutes and brings the coziest autumn flavors straight to your mug. It is one of those comforting indulgences I reach for when I want something homemade in a hurry, whether it is a late-night snack or a sweet moment between busy afternoons.
The mug cake is so simple that after my first try on a rainy October day it quickly became part of my chilly weather traditions I love how it fills the kitchen with sweet spices and always feels like a small act of self-care
Ingredients
- All-purpose flour: helps the muffin hold its fluffy structure and creates that classic tender crumb Choose a trusted brand for consistent results
- Light brown sugar: deepens the sweetness and gives a warm caramel flavor Make sure it is fresh and slightly moist for best blending
- Baking powder: makes the muffin rise so check yours is active for an airy texture
- Ground cinnamon: brings that iconic pumpkin spice aroma and flavor Use a fresh jar for maximum punch
- Ground nutmeg: adds warmth and depth enhancing the autumn profile Look for whole nutmeg and grate right before use if you want a stronger taste
- Salt: brings out all the other flavors just a pinch does the job
- Pumpkin purée: gives the muffin its moisture and signature taste Choose a pure unsweetened canned pumpkin not pumpkin pie mix
- Milk: helps blend everything together and makes the muffin creamy Go with your favorite dairy or non-dairy option
- Vegetable oil: ensures the crumb stays moist and soft You can use melted butter for a richer flavor if preferred
- Vanilla extract: pulls together all the sweet notes Use real vanilla for the best aroma
- Cream cheese: for the topping provides luscious tang and extra indulgence Pick it up at room temperature so it mixes smoothly
- Powdered sugar: sweetens the topping without making it gritty Sift it if yours is clumpy
- Cinnamon in the topping: completes the flavor with a little spiciness
Instructions
- Prep the Mug:
- Start with a large microwave-safe mug about twelve to fourteen ounces in size Clean and dry thoroughly so nothing sticks later
- Mix the Dry Ingredients:
- Spoon flour brown sugar baking powder cinnamon nutmeg and salt into the mug Whisk them together using a small whisk or fork until fully blended and no lumps remain This ensures the spices distribute evenly
- Add the Wet Ingredients:
- Add pumpkin purée milk vegetable oil and vanilla extract to the mug Mix until a thick smooth batter forms Scrape down the sides well The batter should look creamy and uniform with no dry patches
- Microwave the Batter:
- Place the mug in the microwave Cook on high power for between one minute thirty seconds and two minutes Watch closely after a minute The muffin should puff up and look dry on top Test by gently pressing the center It should feel set but soft
- Make the Creamy Topping:
- While the cake cools for a moment in a small bowl blend together softened cream cheese powdered sugar and cinnamon until silky smooth Use a fork to break up any lumps
- Finish and Enjoy:
- Dollop the cream cheese topping onto the warm pumpkin muffin right in the mug If you like you can swirl it in a little with a knife for a marbled effect Enjoy straight from the mug while it is still warm
Save to Pinterest One of my favorite parts is the cream cheese topping that melts into the hot muffin It reminds me of classic pumpkin bread with a creamy twist and always makes an ordinary evening feel a little more special Sharing this with my sister over coffee is one of those small moments I cherish
Storage Tips
This mug cake is best eaten fresh but if you have leftovers cover and refrigerate for up to twenty four hours Warm in the microwave for about fifteen seconds before eating If you plan to substitute the cream cheese topping with whipped cream add it just before serving for the best texture
Ingredient Substitutions
Swap half the flour with whole wheat for a heartier bite For dairy-free use any nut milk or oat milk and skip the cream cheese topping or use a non-dairy alternative Try coconut oil instead of vegetable oil for a subtle tropical flavor
Serving Suggestions
Add a swirl of maple syrup or honey just before eating for a little extra sweetness Scatter chocolate chips or chopped toasted pecans into the batter for added texture Pair with black coffee or chai for the ultimate fall coffee shop moment at home
Save to Pinterest Enjoy every warm bite of this easy pumpkin mug cake and make it your new autumn favorite at home.
Common Recipe Questions
- → Can I use canned pumpkin instead of fresh?
Yes, canned unsweetened pumpkin purée works perfectly and adds creamy texture and rich flavor.
- → What mug size is best?
A 12–14 oz microwave-safe mug ensures proper muffin rise and prevents overflow during cooking.
- → How do I know it’s cooked through?
The muffin should be set and slightly springy in the center; if needed, microwave an extra 10–15 seconds.
- → Can I make it dairy-free?
Use non-dairy milk and omit or substitute the cream cheese topping with whipped coconut cream.
- → What mix-ins work well?
Try chocolate chips, chopped pecans, or walnuts for added richness, texture, and flavor variety.