Air Fryer Pumpkin Mug Cake
Description
A warm, spiced pumpkin mug cake made in the air fryer in about 12 minutes. No eggs, no mixer, no oven — just one mug and pantry staples for the perfect single-serving fall dessert.
Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 3 tablespoons pumpkin purée, not pumpkin pie filling
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Lightly grease the inside of a 10 to 12 ounce oven-safe mug or ramekin with cooking spray.
- Add the all-purpose flour, sugar, baking powder, ground nutmeg, ground cinnamon, and pumpkin pie spice to the mug. Stir to combine and break up any lumps.
- Add the pumpkin purée, milk, and vanilla extract.
- Mix well, scraping the bottom and sides of the mug to make sure no dry flour remains.
- Place the mug in the air fryer basket. Cook at 330°F (165°C) on the air fry setting for 5 to 7 minutes, until the top springs back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake rest for 2 minutes. Top with whipped cream and a dusting of pumpkin spice or cinnamon, and serve warm.
Equipment
- Oven Safe Mug or Ramekin
- Cooking Spray
Notes
- Cook time varies by air fryer. Basket-style models are usually done at 5 minutes; oven-style models often need the full 7.
- Use 100% pure pumpkin purée, not pumpkin pie filling.
- For a milder cake, cut the nutmeg and cinnamon in half.
- Make it dairy-free by using any plant-based milk.
Nutrition
Serving: 1ServingCalories: 280kcalCarbohydrates: 58gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 5mgSodium: 446mgPotassium: 228mgFiber: 4gSugar: 29gVitamin A: 7089IUVitamin C: 3mgCalcium: 345mgIron: 3mg