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Pumpkin mug cake

Course Dessert
Cuisine American
Keyword egg free mug cake, microwave pumpkin cake, pumpkin spice dessert, single serving dessert
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1 serving
A single-serving pumpkin spice cake made in a mug and cooked in the microwave in about a minute. Egg-free, and good with a scoop of vanilla ice cream.

Ingredients

  • 4 tablespoons all-purpose flour
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon baking powder
  • pinch salt
  • 2 tablespoons maple syrup
  • 2 tablespoons milk (or dairy free milk)
  • 1 1/2 tablespoons canned pumpkin puree
  • 1 tablespoons flavorless oil (canola, sunflower, coconut)

Directions

  • In a microwavable mug, stir together the flour, pumpkin pie spice, baking powder, and salt.
  • Add the maple syrup, milk, pumpkin puree, and oil and stir just until combined.
  • Microwave for roughly 60 seconds, until the top feels firm (this is for a 1200 Watt microwave).
  • Serve with a scoop of vanilla ice cream.

Notes

Egg-free. Mug mix dry part: flour, pumpkin pie spice, baking powder, salt. Safety: raw flour; cook until firm.

Nutrition

Serving: 132g | Calories: 272kcal | Carbohydrates: 57g | Protein: 4.7g | Fat: 3.1g | Saturated Fat: 2.2g | Trans Fat: 0g | Cholesterol: 3mg | Sodium: 214mg | Potassium: 231mg | Fiber: 2.2g | Sugar: 28g | Vitamin A: 3626IU | Vitamin C: 1.2mg | Calcium: 126mg | Iron: 2.1mg

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); milk (the first choice counted), flavorless oil (canola counted as sweetened flaked coconut. Brands and portions vary, so use it only as an approximation.