My Pumpkin Spice Mug Cake is perfect for a fall evening (or afternoon... or morning ;) ) when you are craving a delicious, moist, perfectly spiced slice of pumpkin cake or bread, but don't have the time or motivation to bake a whole loaf or cake. You can whip this up in literally less than 4 minutes, folks. And it is a perfectly portioned taste of fall for one. (Also good for those of us trying to not to overdo it on the fall baked sweets! Built-in portion control, my friends.)
I originally shared my recipe for Pumpkin Spice Mug Cake in October of last year. And because this is another Frugal Foodie Mama Recipe Makeover, here is a one of the photos I used in the original post...
I knew I had to remake this recipe because that photo was not doing this delicious and quick recipe proper justice.
I did tweak a few things in the recipe itself. Swapped out the white sugar for brown, but nothing too major...
Pumpkin Spice Mug Cake
Prep Time: 3 minutes
Cook Time: 1 minute
Ingredients (1 mug cake)
- 2 tbsp of flour
- 3 tsp brown sugar
- 2-3 dashes of nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- 1 tbsp of canola oil
- 1 tbsp of milk
- 1 1/2 tbsp canned pumpkin
- 1-2 drops of vanilla extract
- a few white chocolate chips (optional)
In a mug, mix together the flour through the baking powder. Add the oil, milk, pumpkin, and vanilla and mix well.
Drop in a few white chocolate chips, if you feel so inclined. You could also pop a handful of pecans or walnuts in there.
Mix to cover the chips or nuts. Microwave for 1 minute.
Top with whipped topping, if desired.
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This pumpkin mug cake is seriously the best thing ever to happen to my microwave in the fall. ;)
Which fall dessert would you like to turn into a less than 5 minutes, single serving wonder of microwave baking?
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