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Pumpkin Coffee Cake in a Mug

Pumpkin Coffee Cake is deliciously moist and piled high with a simple crumb topping. This perfect Fall treat is made in a mug and will be ready in 3 minutes or less!
Prep Time1 min
Cook Time1 min
Course: Dessert
Cuisine: American
Keyword: 30 minutes or less, cake, vegetables
Servings: 1 mug
Calories: 460kcal


  • 1 Tbsp butter
  • 2 tbsp sugar
  • 2 tbsp pumpkin puree
  • vanilla extract just a few drops
  • 1/4 C All Purpose flour
  • 1/8 tsp baking powder
  • pinch of salt
  • pinch of ground cloves
  • For the Streusel Topping:
  • 1 tbsp butter
  • 2 tbsp flour
  • 1 tbsp brown sugar
  • 1/4 tsp cinnamon


  • 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, flour, baking powder, and a 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.
  • In a separate, small bowl, combine 1 tbsp of butter, 2 tbsp of flour, 1 tbsp of brown sugar, and 1/4 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 the 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 lose some of it’s magic!


Serving: 1mug | Calories: 460kcal