Pumpkin Mug Cake with Cinnamon and Whipped Cream Recipe

One of my absolute favorite quick treats is this Pumpkin Mug Cake with Cinnamon and Whipped Cream Recipe. It’s pure cozy comfort in a cup and perfect for when you’re craving something sweet but don’t want to pull out a bunch of bowls or bake a whole cake. The combination of pumpkin and warming spices like cinnamon instantly brings fall vibes, even if the weather isn’t quite there yet.

What I love most about this recipe is how incredibly simple and forgiving it is. You can whip it up in under 10 minutes, right in your favorite mug—no special tools needed! And if you’re like me, you’ll appreciate that it’s a lighter dessert that still feels indulgent with that fluffy whipped cream on top. Whether it’s a solo snack or a last-minute dessert surprise, you’ll find this Pumpkin Mug Cake with Cinnamon and Whipped Cream Recipe quickly becomes your go-to.

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Ingredients You’ll Need

Each ingredient plays a role in creating that perfect pumpkin mug cake texture and flavor. I always recommend using fresh pumpkin puree and good-quality spices because they make a noticeable difference in taste.

• Ground Flax Seeds: Acts as the egg replacer and adds a subtle nuttiness plus extra fiber.
• Dairy-Free Milk (or Skim Milk): Keeps the cake moist without making it heavy.
• All-Purpose Flour: The base that gives structure; I’ve also experimented with gluten-free flours for tweaks.
• Baking Powder: Helps the cake puff up nicely in the microwave.
• Pumpkin Pie Spice: The secret to warming, spicy-sweet notes reminiscent of pumpkin pie.
• Cinnamon: Adds extra depth and complements the pumpkin perfectly.
• Pinch of Salt: Balances the sweetness.
• Canned Pumpkin Puree: Choose 100% pure pumpkin, not pie filling, for best results.
• Vanilla Extract: Lifts the flavor with a lovely aromatic touch.
• Brown Monk Fruit Sweetener (or Brown Sugar): Provides just the right amount of sweetness without overpowering the spices.
• Whipped Cream (Optional): The indulgent topping that makes every bite special.

Variations

I love playing around with flavors and textures, so I encourage you to make this Pumpkin Mug Cake with Cinnamon and Whipped Cream Recipe your own. Whether you want it dairy-free, gluten-free, or even a little more decadent, these variations will help you get there.

• Gluten-Free Version: Swap all-purpose flour for a combination of almond flour and gluten-free oat flour—I’ve tried this and it works beautifully, giving a slightly nuttier flavor and tender crumb.
• Extra Spice Kick: Add a pinch of nutmeg or ground cloves to elevate the pumpkin pie spices; my family loves the warmer, spicier notes.
• Chocolate Twist: Mix in a small handful of mini chocolate chips or swirl in some cocoa powder for a mocha pumpkin mug cake—delicious and indulgent.
• Maple Sweetener Alternative: Use pure maple syrup instead of monk fruit or sugar for a natural, richer sweetness that pairs perfectly with pumpkin.

How to Make Pumpkin Mug Cake with Cinnamon and Whipped Cream Recipe

Step 1: Prep the Flax Egg

Start by mixing your ground flax seeds with the dairy-free milk and set it aside for about five minutes. This little step is key because it helps thicken the mix and mimics the binding properties of an egg. I discovered this trick when I adapted the recipe for an egg-free diet, and it works wonders keeping the cake moist and tender.

Step 2: Mix the Dry Ingredients

Grab a large microwave-safe mug and whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, and salt. Make sure everything is evenly distributed—this step really ensures every bite has those perfect pockets of flavor.

Step 3: Combine Wet Ingredients and Stir

Add in the pumpkin puree, vanilla extract, your prepared flax seed mixture, and sweetener of choice. Mix until smooth. The batter will be a bit thick but pourable—that’s exactly right. I usually give it a quick taste here to check sweetness, adjusting if needed before cooking.

Step 4: Microwave to Perfection

Microwave your batter for about 1 minute 30 seconds. Now, microwaves can vary a lot, so keep an eye on it the first time you try this recipe. You want the cake to be firm to the touch, not liquid in the middle. Mine is a 1200-watt microwave, so if yours is less powerful, try adding 10-15 second bursts until done.

Step 5: Let It Cool and Add Toppings

Give your mug cake a minute or two to cool; it’s easier to eat and the flavors get to settle. Top with whipped cream and sprinkle a little cinnamon or extra pumpkin pie spice on top. Trust me—this final flourish makes it irresistible.

How to Serve Pumpkin Mug Cake with Cinnamon and Whipped Cream Recipe

Garnishes

I always finish my pumpkin mug cake with a generous swirl of whipped cream, sprinkled with extra cinnamon or a dash of pumpkin pie spice. Sometimes, I like to add a few crushed pecans or a drizzle of maple syrup for an extra touch of crunch and sweetness that feels like a little celebration in every bite.

Side Dishes

This mug cake stands beautifully on its own, but if you want to make it a more complete snack or dessert, pair it with a cup of hot chai tea or a creamy latte. A small fruit salad or freshly sliced apples also complement the warm pumpkin flavors wonderfully.

Creative Ways to Present

For a festive touch, I’ve served this pumpkin mug cake in a clear glass mug so the layers show, topped with whipped cream and a cinnamon stick for stirring. It’s super charming for a cozy brunch or intimate gathering. You could even dust with edible gold dust or add candied ginger for a party-ready presentation.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers—which, oddly enough, is rare in my house—cover your mug with plastic wrap and store it in the fridge for up to 2 days. The texture changes slightly but reheating gently helps revive it.

Freezing

I don’t usually freeze this mug cake because it’s so quick to make fresh, but if you want to, remove it from the mug and wrap tightly in plastic wrap and foil. Freeze for up to a month. Thaw overnight in the fridge.

Reheating

Reheat in the microwave for 20-30 seconds, checking so you don’t overcook. Adding a little extra whipped cream after warming makes it feel fresh again.

FAQs

Final Thoughts

Honestly, this Pumpkin Mug Cake with Cinnamon and Whipped Cream Recipe has become one of my favorite little indulgences that feels like a warm hug on chilly days. It’s so simple, you’ll enjoy mixing it up in your favorite mug and watching it transform into a soft, spiced cupcake right before your eyes. I hope you try it and love it as much as my family and I do—it’s the perfect size for one, easy enough for a weekday treat, but special enough to make your day just a little sweeter.

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