Creamy Pumpkin Muffin Mug Cake (Print View)
Moist pumpkin muffin cooked in minutes for an autumn treat, featuring a soft texture and creamy optional topping.
# Components:
→ Dry Ingredients
01 - 4 tablespoons all-purpose flour
02 - 2 tablespoons light brown sugar
03 - 1/4 teaspoon baking powder
04 - 1/4 teaspoon ground cinnamon
05 - 1/8 teaspoon ground nutmeg
06 - Pinch of salt
→ Wet Ingredients
07 - 3 tablespoons unsweetened pumpkin purée
08 - 2 tablespoons milk, dairy or non-dairy
09 - 1 tablespoon vegetable oil or melted butter
10 - 1/2 teaspoon vanilla extract
→ Creamy Topping (optional)
11 - 1 tablespoon softened cream cheese
12 - 1/2 teaspoon powdered sugar
13 - Pinch of ground cinnamon
# Directions:
01 - Whisk together all-purpose flour, light brown sugar, baking powder, ground cinnamon, ground nutmeg, and salt in a 12–14 ounce microwave-safe mug until evenly distributed.
02 - Add pumpkin purée, milk, vegetable oil or melted butter, and vanilla extract to the mug. Mix with a fork or small whisk until the batter is smooth and fully combined.
03 - Microwave on high power for 1 minute 30 seconds to 2 minutes, until the batter rises and is set in the center. Avoid overcooking to maintain moistness.
04 - In a small bowl, blend softened cream cheese, powdered sugar, and pinch of cinnamon until smooth. Spoon the mixture onto the warm muffin, if desired.
05 - Enjoy immediately, warm, directly from the mug.
# Expert Advice:
01 -
- Ready in under 10 minutes
- Delicious autumn flavor with real pumpkin
02 -
- For dairy-free, use non-dairy milk and skip or replace cream cheese topping.
- This recipe contains wheat and milk as written.
03 -
- Add chopped nuts or chocolate chips for extra texture and flavor.
- Substitute half the flour with whole wheat flour if you like nuttier flavor.