Nothing like some warm and fluffy Pumpkin Spice Mug Cake topped with icing and pecans to get you in the mood for fall and all it’s color and flavors. Find more olive oil cake recipes here.
Most pumpkin recipes you find online are configured with using a can or two of pumpkin puree, with nothing leftover. But when you make homemade pumpkin puree, you find that you have plenty of pumpkin lovin’ in the freezer.
And you find yourself with an odd amount leftover, too! Don’t let those few tablespoons of pumpkin go to waste. Make a Pumpkin Spice Mug Cake – and enjoy it in a few short minutes!
I introduced mug cakes to my kids this summer. BIG mistake. We are hooked. They are super easy to make and only takes 90-seconds in the microwave to bake.
A nice warm delicious cake ready from start to finish in 5-minutes? Yeah, we’re in trouble.
This version is basically fall in a mug: pumpkin, cinnamon, nutmeg and cloves are wrapped up in a fluffy, warm cake served up in a mug. This cake is mildly sweet, just the way I like it.
The drizzle of icing is optional. You could mix in walnuts or pecans, as well, but I decided to top my cake with pecans. I like my nuts nice and crunchy.
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This recipe is for a rather large mug, 20-ouncer. It will overflow in smaller cups. Do not fill any mug more than half full. This is the golden rule of mug cake baking. If you stick to that, you will avoid overflow.
As Thanksgiving looms ahead, maybe you are stressing out over the house cleaning, the shopping and the meal prep. Well, take a break and unwind a bit.
Grab a mug of coffee or a hot glass of tea. Whip up a Pumpkin Spice Mug Cake, curl up on the couch with a blanket and all is well. It’s all going to be alright!
Mug cakes are very kid-friendly, too. No drippy messes because they don’t know how to use the electric mixer. No burning their fingers while putting pans in a hot oven. No pile of dirty dishes to wash after the cake is baked.
Pumpkin Spice Mug Cake
Ingredients
- 3 tablespoon all purpose flour
- 2 tablespoon granulated sugar
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 tablespoon extra virgin olive oil
- 2 tablespoon pumpkin purée
- 1 large egg
- 1 teaspoon chopped pecans
Instructions
- In a 20-ounce microwave safe mug add flour, sugar, baking powder, salt and spices. Stir to combine with a fork.
- Stir in olive oil, pumpkin purée and egg.
- Use damp paper towel to wipe excess off sides of mug.
- Microwave for 90 seconds, then let cake stand for 1 ½-2 minutes before eating.
- Top with chopped pecans.
- Serve alone or with icing, whipped cream, or vanilla ice cream.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Really beautiful Laura!
Thank you, Christina!
Hey Laura,
I’m not quite sure how I found your website, but I just realized that you’re Reza’s wife (my son Jonathan was in Troop 648 before he quit 🙁 )! Anyway, the recipe doesn’t seem to be here and I’m really interested in checking it out!
Hi Julie!
What a small world! LOL! Great connecting with you online. I forgot to include the code for the recipe to show up. DUH. It’s up now. The full recipe is up on the Safest Choice Eggs website: http://www.safeeggs.com/recipes/pumpkin-spice-mug-cake-recipe. Let me know how you like it!
Laura