Ridiculously good Saucy Gooey Pumpkin Mug Cake! Soft fluffy pumpkin sponge and a magic thick caramel sauce that forms in the bottom and up the sides of the mug as it cooks. You've never had a mug cake like this one before!
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"This is ridiculously good! We have made it multiple times this week. Definitely recommend!" - Autumn ⭐️⭐️⭐️⭐️⭐️ More reviews →
Imagine the most delicious, fluffy pumpkin mug cake but with a pool of thick, rich, buttery caramel sauce that bubbles and oozes temptingly up the sides. Now imagine topping it with a melty dollop of vanilla ice cream and yep, your fall mug cake dreams are coming true!
This is a microwave dessert recipe that really means business and it's perfect for using up a small amount of pumpkin puree.
It's quick, low maintenance, high enjoyment, warming, and cozy, and like my Lemon Self-Saucing Puddings, it magically creates its own sauce while cooking. That combo of fluffy soft sponge soaked with saucy caramel is so unbelievably good!
Feel like making a larger pumpkin dessert? Give my Vegan Pumpkin Cake with Brown Sugar Frosting a try!
Mel x
Ingredients
Here is what you need to make this amazing vegan pumpkin mug cake along with a few ingredient notes:
- Flour - Use all-purpose flour or plain flour if you are in the UK.
- Pumpkin puree - From a can or homemade puree.
- Pumpkin spice - This is the best option but it's not always easy to find if you aren't in North America. In that case, use the same amount of cinnamon instead.
- Sugar - Dark brown sugar or coconut sugar is necessary in this recipe. It's important for flavor, especially in the caramel sauce.
- Milk - Any dairy-free milk such as cashew milk, soy milk, oat milk, or almond milk will work in this recipe.
- Oil - Just a touch. Any liquid oil such as vegetable, canola, olive oil, or sunflower oil will do. Some fat is essential to make the sponge really soft and fluffy.
- Dairy-free butter - The tiniest bit of butter that helps make the caramel sauce rich and delicious.
Let's Make The Best Mug Cake Of Your Life!
Can't wait to make it? Here's a quick visual walkthrough (see the recipe card and recipe video for the full and detailed version):
1 - Mix up the simple sauce and microwave for 10 to 15 seconds to melt the butter.
2 - Mix the easy pumpkin mug cake batter in a mug and pour over the sauce. It will look wrong at this point but don't worry!
4 - Microwave for 1 minute 20 seconds until puffy, bubbly, and caramel-y. The top of the sponge will still look a little damp even when it's done because it was covered in liquid for much of the cooking time. It will be cooked inside though. Let it rest for a couple of minutes before eating (recommended because the caramel will be very hot) and the top will dry off.
Recipe FAQs
I've tested it in an air fryer. It doesn't turn out quite as well (not so saucy) as in the microwave but it's still yummy! Split the mixture between 2 ramekins and cook at 350°F for roughly 10 to 11 minutes. All air fryers are slightly different though so keep an eye on it towards the end. You can check if by inserting a toothpick, sharp knife, or skewer into the center. You might see some caramel on it but you shouldn't see any raw cake batter.
The mug should hold at least 12oz (355ml). The caramel will overflow if it is any smaller.
I recommend cooking this mug cake immediately after prepping for the best results. It also does not reheat well so should be enjoyed very soon after cooking.
Recipe
Saucy Gooey Pumpkin Mug Cake
Author:WATCH HOW TO MAKE IT
Ingredients
For the sauce
- 3 tablespoons water
- 2 tablespoons brown sugar
- 1 teaspoon dairy-free butter , optional but makes it richer, thicker & more like caramel
- 1 small pinch salt
For the cake
- 2 teaspoons oil , or melted butter
- 2 tablespoons brown sugar
- 2 tablespoons milk of choice
- 2 tablespoons pumpkin puree
- ½ teaspoon pumpkin spice , or ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- heaping ⅛ teaspoon salt
- 4 tablespoons all-purpose flour , (plain flour in the UK) Or GF 1 to 1 baking flour containing xanthan gum
- ½ teaspoon baking powder
INSTRUCTIONS
- Make the sauce. In a small bowl (like a ramekin size) add the water, brown sugar, dairy-free butter, and pinch of salt. Microwave for 10 to 15 seconds until the butter is melted then give it a quick stir to combine. Set aside.
- Make the cake. Take a microwave-safe mug that holds at least 12oz/355ml (it will overflow if smaller) and add the oil, brown sugar, milk, pumpkin, pumpkin spice, vanilla, and salt. Stir well. Add the flour and baking powder and mix to combine everything. Smooth the top a bit and scrape down any batter from the sides to tidy it up a bit.
- Take the sauce and pour it gently over the top of the batter in the mug. It will look wrong but trust me!
- Sit the mug on a small plate in the microwave just in case you get any overflow, and cook on full power for 1 minute 20 seconds (all microwaves vary though so you might need to give it a few seconds longer).
- When done it should look puffy with bubbly sauce around the edges. It is normal for it to look a little wet on top because it's cooked while submerged in liquid. If you insert a skewer, small sharp knife, or toothpick into the center it should emerge clean with no wet cake batter and if you break the center open a little it should look fluffy. Bear in mind that if you accidentally overcook this mug cake the caramel will dry up. If that happens reduce the cooking time a little next time.
- Let it rest for 2 minutes (the caramel will be very hot) then enjoy. A dollop of vanilla ice cream makes it extra special!
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Autumn Ganes says
This is ridiculously good! We have made it multiple times this week. Definitely recommend! Please make a chocolate version.
Melanie McDonald says
I'm so pleased you enjoyed it, Autumn! I do have a fudgy chocolate version on my list to try so watch this space!