5-Minute No-Egg Pumpkin Mug Cake: The Ultimate Microwave Dessert Hack
A warm, spicy pumpkin mug cake that's ready in minutes. Perfect for single servings and completely egg-free!
Equipment
- Microwave-safe mug (12-16 oz)
- Measuring spoons
- Small whisk or fork
- Paper towels
Ingredients
- 4 tablespoons pure pumpkin puree
- 4 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon baking powder
- 3 tablespoons milk of choice
- 1 tablespoon oil or melted butter
- ½ teaspoon vanilla extract
- Pinch of salt
Optional Toppings:
- Whipped cream
- Maple syrup
- Chopped pecans
- Caramel sauce
- Vanilla ice cream
Instructions
- In your mug, combine flour, sugar, spices, baking powder, and salt
- Add pumpkin puree, milk, oil, and vanilla
- Mix thoroughly until no dry spots remain
- Wipe any spills from mug rim
- Microwave for 1-1.5 minutes (timing varies by microwave)
- Let stand 1 minute before adding toppings
Notes
- Use canned pumpkin puree for convenience
- For fresh pumpkin, ensure it's well-drained
- Mug should be only half full before cooking
- Watch closely first time to determine ideal cooking time
- Cake is done when top looks set but still slightly moist