Pumpkin Mug Cake
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 1
Ingredients:
¼ cup all-purpose flour
3 Tablespoons granulated sugar
1/8 teaspoon ground cinnamon
¼ teaspoon pumpkin pie spice
¼ teaspoon baking powder
pinch salt
2 Tablespoons milk
1 Tablespoon canned pumpkin
1 Tablespoon melted butter
dash vanilla extract
1 Tablespoon chocolate chips, if desired, or serve with a dollop of whipped cream
Directions:
Mix flour, sugar, cinnamon, pumpkin pie spice, baking powder, and salt in a mug. Stir in milk, pumpkin, melted butter, and vanilla extract until smooth, being sure to scrape the bottom of the mug. Stir in chocolate chips, if desired.
Microwave for 70-90 seconds* (until cake is just set, but still barely shiny on top). Allow to rest in the microwave for a few minutes before eating.
Notes:
*Because all microwaves are different, it’s difficult to give a precise cook time. Start with 70 seconds, wait 1 minute while it cools, then look to see if it is set. Add 15-25 seconds if needed. The trick with mug cakes is to stop cooking the cake earlier than you think, because you want it to be soft on the inside, and the cake will also continue to cook as it cools.
Nutritonal Facts:
Calories: 454kcal | Carbohydrates: 73g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 209mg | Potassium: 161mg | Fiber: 1g | Sugar: 47g | Vitamin A: 2736IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg
Recipe courtesy of Tastes Better From Scratch.com