Three Fall-Inspired Mug Recipes

Yellow Cake with a Pumpkin Twist

The original recipe for this mug cake comes from SparkPeople and is an average yellow cake recipe. However, we are revamping it for the fall, and It’s Not Fall Without… pumpkin, of course.

Photos by Kaylee Adams.

The ingredients you will need are:

  • 2 tablespoons of flour
  • 1 ½ tablespoons of sugar
  • ¼ teaspoon of baking powder
  • ⅛ teaspoon of salt
  • 2 tablespoons of milk
  • ¾ tablespoon of vegetable oil
  • ¼ teaspoon of vanilla extract
  • Cooking spray
  • 1 tablespoon of pumpkin puree
  • A dash of pumpkin-pie spice (optional)
  • Cream-cheese frosting or other choice of topping (optional)


Cover the inside of your mug with cooking spray. I personally like to use

an oversized mug or a smaller soup bowl with a handle.

Mix dry ingredients (flour, sugar, baking powder and salt) together.


Photos by Kaylee Adams.

Now, add the milk, oil and vanilla extract and mix well.


Photos by Kaylee Adams.


Once you’re finished, begin mixing in your pumpkin puree and pumpkin-pie spice (if you chose to include it). The pumpkin taste in this recipe is more subtle, so even those who are not huge fans of pumpkin may enjoy it. I didn’t originally include the pumpkin-pie spice. However, I would recommend it if you’re a fan of pumpkin cake.


Photos by Kaylee Adams.

After everything is mixed, pop it in the microwave for one minute, and continue to microwave in 15-second increments until cooked. Mine took about one minute 30 seconds.



Photos by Kaylee Adams.


Feel free to top your mug cake with any topping you’d like. I used cream-cheese frosting and added some sprinkles and pumpkin-pie spice for garnish.

Photos by Kaylee Adams.


Pumpkin-Chip Cookie

This original chocolate-chip cookie recipe comes from Pure Wow. Here, we are adding pumpkin-pie spice and pumpkin-spice chips to give them that fall taste.



Photos by Kaylee Adams.

The ingredients you will need are:


  • 2 tablespoons of butter
  • 2 tablespoons of sugar
  • 1 tablespoon of light-brown sugar
  • 1 egg
  • ¼ teaspoon of pure vanilla extract
  • ⅓ cup of all-purpose flour
  • ¼ teaspoon of baking powder
  • Pinch of salt
  • Chocolate chips
  • Pumpkin-spice chips
  • A dash of pumpkin-pie spice


Photos by Kaylee Adams.

First, add your butter to a large mug and melt it in the microwave for about 15 seconds. If your butter doesn’t appear to be melted, add up to another 15 seconds.



Photos by Kaylee Adams.


Add the sugar and brown sugar and stir well.


Photos by Kaylee Adams.


Add the egg and vanilla extract and whisk it. Whisk it real good!


Photos by Kaylee Adams.


Add the flour, baking powder and salt to the mug and stir. Then, add the chocolate chips, pumpkin-spice chips and the dash of pumpkin-pie spice. Mix it all together (and you know that it’s the best of both worlds).


Photos by Kaylee Adams.


Microwave for one minute and check to see if it’s cooked by inserting a toothpick into the middle. If it comes out clean, it’s ready to eat. If it needs to be cooked longer, microwave in 15-second increments and repeat the toothpick check. Continue this process until it is fully cooked. Be careful — it’s very easy to overcook!


Pumpkin-Pie Mug Cake

This recipe comes from All Recipes. While it claims to be a cake, the end result seems a bit too dense to be considered a cake. There are no changes to the recipe, other than the use of pumpkin-pie spice instead of the individual spices, because it already has the pumpkin flavor.


Photos by Kaylee Adams.

The ingredients you will need are:


  • 1 egg
  • ¼ cup of dark-brown sugar
  • ⅓ cup of all-purpose flour
  • ¼ cup of pumpkin puree
  • 1 tablespoon of white sugar
  • ½ teaspoon of vanilla extract
  • ½ teaspoon of pumpkin-pie spice
  • ¼ teaspoon of salt
  • Whipped cream or other desired topping (optional)



Photos by Kaylee Adams.

Crack the egg into the mug and whisk in the brown sugar. Add the flour, pumpkin puree, white sugar, vanilla extract and pumpkin-pie spice. Whisk it all together.



Photos by Kaylee Adams.


Microwave for 1 minute and 15 seconds or until the cake is puffed and golden.


Photos by Kaylee Adams.


Add your desired topping! I used some whipped cream and sprinkles.


My favorite recipe was the yellow cake with pumpkin. I really enjoyed the lighter pumpkin taste compared to the pumpkin chips in the cookie and the pumpkin-pie cake. My second choice would be the pumpkin-chip cookie. The pumpkin-pie cake tasted good; however, it was a bit too dense for my liking.

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