Pumpkin Coffee Cake in a Cup

Just like the original (coffee cake in a cup), this Pumpkin Coffee Cake in a cup is the perfect remedy for your sugar craving! If you’ve tried other coffee mug cakes and weren’t sold, you have to try this pumpkin version! It takes about a minute to bake in the microwave and about that much time to mix it together. It’s fluffy, light, and has an irresistible streusel topping!

Well, howdy! I don't know about you but I've been in a turkey/roll/butter/pie-for-breakfast coma for the past 2 days. I figured it was about time to check-in and make sure that you had a great Thanksgiving. And, what a better way to check in than to share with you a recipe for cake in a cup a day after you've likely vowed to watch what you eat from now until Christmas. You're welcome.

My concern for your well-being just exudes from me, doesn't it?  I love you, really I do.

See that streusel? It's calling for you.

Sharing streusel this good and easy only occurs when you really love someone.

My original coffee cake in a cup is one of the most viewed recipes on HLF. For this pumpkin version of a coffee mug cake, all you'll do is swap the applesauce for some pumpkin puree, throw in a pinch of ground cloves, and voila! You've got yourself a warm, autumn-spiced coffee cake in a cup for one that is ready to eat in just a few minutes. If you're more in the mood for something chocolately, check out this hot fudge cake in a cup recipe. 

Dangerous? Yes. Totally worth it? Absolutely. Get those coffee mugs ready!

{2 minute} Pumpkin Coffee Cake in a Cup

Just like my regular coffee cake in a mug, this pumpkin version is unlike anything you've ever made in the microwave before!

By Heather Cheney

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 1 minute

Total Time: 6 minutes

Servings: 1 serving

Ingredients

• ▢ 1 Tbsp butter
• ▢ 2 tbsp sugar
• ▢ 2 tbsp pumpkin puree
• ▢ vanilla extract few drops
• ▢ ¼ C All Purpose flour
• ▢ ⅛ tsp baking powder
• ▢ pinch of salt
• ▢ pinch of ground cloves
• ▢ 1 tbsp butter
• ▢ 2 tbsp flour
• ▢ 1 tbsp brown sugar
• ▢ ¼ tsp cinnamon

Instructions

• In a mug soften 1 tbsp of butter in microwave, about 5 seconds. You don’t want it melted, just soft. Stir in 2 tbsp of sugar and mix until well incorporated. Stir in pumpkin, vanilla (just a tiny bit, we’re talking drops), flour, baking powder, and pinch of salt and cloves; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.
• Want struesel? Of course you do! In a separate, small bowl, combine 1 tbsp of butter, 2 tbsp of flour, 1 tbsp of brown sugar, and ¼ tsp cinnamon. Use your fingers to to pinch the butter and mix it in with the other ingredients. When it starts to look like lumpy sand (appetizing, eh?) and all ingredients are combined, pour on top of cake batter in mug.
• Cook in the microwave for 50-80 seconds depending on your microwave. At 1 minute, my microwave cooks it perfectly. It will look just barely set on top. You don’t want to overcook it and things tend to get ugly fast in the microwave. I suggest cooking it 50 seconds, and then in 10 second intervals checking after each interval until done. Eat white it’s still warm. Once it cools off, it tends to loose some of it’s magic!

Nutrition Facts

Serving: 1 serving | Calories: 520 kcal | Carbohydrates: 74 g | Protein: 5 g | Fat: 23 g | Saturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 60 mg | Sodium: 206 mg | Potassium: 187 mg | Fiber: 2 g | Sugar: 37 g | Vitamin A: 5370 IU | Vitamin C: 1 mg | Calcium: 58 mg | Iron: 3 mg

Nutrition and Food Safety Disclosure

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