You’ll love this pumpkin spice mug cake recipe! Transform a few ingredients into a tasty treat that can be baked right in your microwave in a minute.
I’m SO excited about this pumpkin mug cake! It’s something that I’ve been wanting to share for a long time. Because I LOVE pumpkin . . . I love fall spices . . . and I absolutely LOVE making a “onesie” cake for myself.
The honest truth is that I just can’t control myself when it comes to pumpkin desserts. If I bake pumpkin bread, I will eat the entire loaf.
If I make a pumpkin cake – consider it gone.
This mug cake helps prevent something from happening that probably shouldn’t happen.
I mean I want it to but . . . well, you know. If you’re like me, make this pumpkin mug cake just for yourself. Or maybe you and one other person. Learn how below.
Pumpkin Mug Cake Recipe for Two
- ½ cup spice cake mix
- ¼ cup pumpkin
- 1 tablespoon milk
Frosting:
- 3 ounces room temperature cream cheese
- ¼ cup powdered sugar
- ½ teaspoon vanilla
- 1 tablespoon milk
1. In a small bowl, mix all ingredients until well blended. Pour into a mug or ramekin.
2. Microwave for 70 seconds on high.
3. For the frosting, whisk all ingredients in a small bowl until smooth. If you want to drizzle frosting, add more milk. If you want it thick and spreadable, reduce the amount of milk.
You could make your pumpkin mug cake without the frosting, but I don’t recommend it. The frosting just “adds something.”
Pumpkin Spice Mug Cake Recipe
You'll love this pumpkin spice mug cake recipe! Transform a few ingredients into a tasty treat that can be baked right in your microwave in a minute.
Ingredients
Pumpkin Spice Mug Cake
- ½ cup spice cake mix
- ¼ cup pumpkin
- 1 T milk
Frosting
- 3 oz cream cheese, (room temperature)
- ¼ cup confectioners sugar
- ½ teaspoon vanilla extract
- 1 T milk
Instructions
- In a small bowl, mix all ingredients until well blended.
- Pour into two separate mugs or ramekins.
- Microwave for 70 seconds on high.
- For the frosting, whisk all ingredients in a small bowl until smooth. If you want to drizzle frosting, add more milk. If you want it thick and spreadable, reduce the amount of milk.
Nutrition Information:
Yield:
2Serving Size:
mugAmount Per Serving: Calories: 668 Saturated Fat: 12g Cholesterol: 48mg Sodium: 818mg Carbohydrates: 95g Fiber: 1g Sugar: 65g Protein: 7g
What is your favorite fall mug cake recipe? Let me know in the comments!
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Collette Jones says
Looks delicious! I tried making some of these pumpkin spiced cakes this weekend:
http://experthometips.com/2016/10/18/how-to-make-pumpkin-spiced-cupcakes-perfect-for-halloween/
Safe to say it didn’t quite go to plan but I’ll definitely be trying your recipe 🙂
Thanks for sharing x
Anita says
This recipe looks so delicious! Can’t wait to try it. Thanks for sharing.