Frugal Foodie Mama: Pumpkin Spice Mug Cake {A Recipe Makeover}

Monday, September 30, 2013

Pumpkin Spice Mug Cake {A Recipe Makeover}

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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

by Frugal Foodie Mama
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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