Wine and Pumpkin Mug Cake with Wine Whipped Cream

Pumpkin Mug Cake is quick to make, fluffy, and moist

Wine and Pumpkin Mug Cake topped with Wine Infused Whipped Cream

Fall is here and I find myself craving a good book, a blankie, a glass of wine and a sweet treat to pair with it all.  Enter in this Wine and Pumpkin Mug Cake with Wine Whipped Cream recipe.  You can make a single  (or double) serving of this feathery-light, moist, fall-inspired cake lickity split, plus have plenty of wine left for your wine glass.

I really liked the using our Sweet River White wine in this recipe, but you can use Whittenburg too.  I experimented with Huzzah Valley, our rose, but wasn’t quite as pleased with the end result, so stick with a white wine in this recipe.

Pumpkin Mug Cake can be made in a sturdy wine glass

A couple goals when I create any recipe is to make the dish as easy and quick to make as possible. This Wine and Pumpkin Mug Cake certainly fits both bills. I made this in a little under 5 minutes with basic pantry staples.  It might even take you less time since I took a little longer wanting the picture to look pretty!

I ended up mixing a double recipe in a bowl, then carefully spooned the batter into the wine glasses.  You could instead just mix everything together in the glass (or a mug) itself to save some time. I cooked each glass separately, and they stay hot for quite a while after removing from the microwave, so be careful handling!

The pumpkin puree pictured in the background of the photo above was a homemade batch, but you can definitely use canned pumpkin puree instead.  To save the unused puree, spoon the leftover into an ice cube tray to freeze small portions of the puree for future mug cakes.

Pumpkin Mug Cake is quick to make, fluffy, and moist

Oh – and let’s talk about this whipped cream.  This was my first time infusing wine into whipped cream, and it was a delicious success if I do say so myself.  In fact, I liked it so much that I think all my whipped cream should be boozy from now on!

I made the whipped cream from scratch by adding the cream, sugar and wine in a small mason jar, putting the lid on tightly and then shaking it vigorously for about 3 minutes.  Not too difficult, but feel free to use your hand mixer or whisk instead of this method (or just use ready whip). Although, I do feel like I worked off a few calories ahead of time by this shaking method. 🙂

The mug cake was inspired by this recipe, and you’ll find my adaptation of it below.  If you make this, I’d love to hear what you think of it in the comments (and what you were reading while you ate it).  Cheers!

Wine and Pumpkin Mug Cake with White Wine Whipped Cream
Prep time
Cook time
Total time
A moist and easy pumpkin mug cake that comes together in about 5 minutes, and makes a delicious single-serve fall treat.
Peaceful Bend Vineyard:
Recipe type: Dessert
Cuisine: American
Serves: 1 serving
  • For the cake:
  • 2 Tablespoons Sweet River White wine or Whittenburg wine
  • 4 Tablespoons Flour
  • ¼ teaspoon baking soda
  • 2 Tablespoons sugar
  • 2 Tablespoons pumpkin puree
  • ½ Tablespoon vegetable oil
  • ⅛ teaspoon ground cinnamon, plus a dash for garnish (optional)
  • ⅛ teaspoon ground nutmeg
  • dash of ground ginger
  • dash of ground cloves
  • For the wine infused whipped cream:
  • 1 Tablespoon Sweet River White wine or Whittenburg wine
  • ½ cup heavy whipping cream
  • 1 Tablespoon sugar
  1. Add all ingredients for the cake in a bowl, or directly into a mug, and stir together just until everything becomes smooth. If using a separate bowl, spoon cake mixture into wine glass.
  2. Microwave on high for 1 minute 15 seconds. Remove from microwave carefully - it's hot!
  3. Make the whipped cream while cake cooks by placing all the whipped cream ingredients in a small mason or jelly jar. Seal tightly and shake vigorously for approximately 3 minutes. Check consistency after about 2.5 minutes. Shaking for too long will turn the whipped cream into butter, so check often as you shake and stop once you get to the hard peak stage. You may need to shake longer than 3 minutes, or it might be a little less.
  4. Dollop whipped cream on top of the cake. Top with a dash of ground cinnamon and serve.
This cake is best served shortly after making it. If you store it before serving, don't add the whipped cream until just before serving.


Citrus Sangria

Citrus Sangria-4
Hi again everyone!  Have I mentioned lately that I miss you?  Here it is summer, and there you are, not lingering here.  *insert mournful sigh*  I can’t wait till we’re back in business again and I can share a glass or two with you on the porch.

In the meantime however, a few kind folks (thanks Roger, Diane, Robin, and Jill) have dropped off bottles of Yadkin Creek wine from their personal stashes, and I thought I’d use them to share a recipe with you all today.  I know it’s a tease, but don’t worry, I have a few suggestions for alternative wines down below and Clyde is hard at work making a batch of Yadkin that we hope to release in a month (or two??). It’s been so hot lately; a chilled glass of summer-y Citrus Sangria is calling our names, don’t you think?

Citrus Sangria-1

I tried to keep relatively close to a traditional Spanish-style sangria by using mostly citrus fruits, but I left out lime since it gave the sangria a bitter flavor.  Instead of the traditional brandy, I used spiced rum (Kraken is hands-down the best) for an extra layer of flavor without needing too add in a bunch of spices or flavorings.

The nice thing about sangria is that it is incredibly versatile, so add in whatever fruit your heart desires. Plus, it’s very easy to make – just be sure to plan ahead so you have plenty of time for the sangria to chill before serving.

Citrus Sangria-2
Since we don’t have Yadkin Creek available right now, if you are searching for an alternative wine, try Red Moose Vineyard’s 38th Parallel, or Shawnee Bluff Winery’s Double Bluff, or Ste. Genevieve Winery’s Concord.

I had one extra reason to make this recipe for you all:  I’ve been itching to try my hand at making a short recipe video!  Here it is…..

What did you think of my first-ever recipe video?  I definitely have a ways to go to get this medium down, so let me know if I should keep practicing, or just let it go at this one. 😀

And now I’m off to sip a glass of sangria with Clyde.  Scroll down for the recipe, and if you make this I’d love to know what you thought of it in the comment section below.  Cheers!

Citrus Sangria-3


  • 1 bottle Yadkin Creek (while we are still rebuilding, try one of the alternatives suggested above)
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1/2 cup spiced rum
  • 1/3 cup raw sugar
  • 1 cup orange juice
  • 1 apple
  • 1 bottle seltzer water, chilled


  1. Place Yadkin Creek, orange, lemon, raw sugar, rum, and orange juice in a large pitcher.  Stir until sugar dissolves.  Chill 2-4 hours.
  2. Core and chop apple.  Place a few pieces of apple in a glass.  Fill the glass half-way with chilled Sangria.  Top with seltzer water.  Optional: garnish with a half-slice of orange. Serve immediately.


  • Makes 12-14 servings.
  • Feel free to substitute the apple for your favorite fruit.

Pumpkin and Wine Dip

Pumpkin and Wine dip recipe

Pumpkin and Wine Dip
One highlight to our autumn this year was a group of volunteer gourd and pumpkin plants that showed up in the compost pile.  Clyde enjoyed heading out to the ‘back forty’ to check on their progress – he also enjoyed that lack of effort that was needed to grow these! One of the most interesting varieties turned out to be porcelain doll pumpkins, which were touted to be delicious for pie making and bread baking.

I choose one of the smaller pumpkins and made my own puree to use, intending to make a quick bread.  But then I veered off-course and created a pumpkin dip that was not only tasty, but savory.

Pumpkin and Wine Dip
I think I hit the nail on the head with this recipe too.  It’s flavorful, light, and definitely something different from the normal array of pumpkin goodies you see at this time of year.  I found it best to serve on a cracker that doesn’t have much flavor on it’s own such as these water crackers pictured.  You could also serve it on pita chips or toasted slices of baguette bread.

While my friend Diane was over we also discovered this is delicious as a veggies dip, especially when red or yellow bell peppers are dipped in.  YUM!

Pumpkin and Wine Dip
As far as ingredients goes, I think a canned puree would work really well for this recipe too.  Clyde thought the pumpkin I used was almost too sweet for his taste, though those of us with a sweet tooth didn’t seem to mind it!  I think the canned puree isn’t quite as sweet, so that might make this even better for those of you who don’t like much sweetness.

The cayenne pepper in the recipe helped cut the sweetness down, but if you don’t like a little heat, you may want to add less cayenne (or try a different ground pepper).  The lemon juice is essential as it really gave the dip a brighter flavor and lightened up the smoky flavor of the smoked salmon.

Pumpkin and Wine Dip
The basil was an afterthought, and I thought it would only be a pretty garnish on the side of the bowl.  BUT, it actually made the whole dip come together with layers of flavor that just wouldn’t let go of my taste buds.  So don’t do what I pictured here and just put two fat leaves on the side of the bowl.  Tear up a leaf or two and sprinkle the pieces over the dip, more like what I did with the crackers on the side.

Pumpkin and Wine Dip
If you’re looking for a little something unusual this season, give this dip a try. It’s definitely an easy one to put together (especially if you’re using canned pumpkin) and is pretty darn healthy to boot. Cheers!

Pumpkin and Wine Dip
This healthy, savory dip can be made from canned or homemade pumpkin puree.
Peaceful Bend Vineyard:
Recipe type: appetizer
Cuisine: American
Serves: 1 cup
  • 1½ Tablespoons Harvest Mist
  • 1 Cup pumpkin puree
  • ½ teaspoon ground cayenne pepper
  • 2 Tablespoons smoked salmon
  • ¼ teaspoon apple cider vinegar
  • ½ teaspoon lemon juice
  • 1-2 fresh basil leaves
  1. Add all ingredients except the basil in a blender.
  2. Blend until smooth and the salmon has been incorporated fully into the dip. Transfer to a bowl.
  3. Tear basil leaves into small pieces and sprinkle over the top of the dip.
  4. Serve with crackers, fresh vegetables, or toasted slices of baguette bread.
This dip can be made ahead of time and stored in a sealed container in the refrigerator for up to a week.