Not to jump on the pumpkin spice bandwagon, but I was in the mood for a little taste of fall today; so I found a recipe for a pumpkin spice mug cake. During my boys’ naps, I whipped it up and enjoyed it with my coffee while I continued with the planning/prepping stage of my family’s impending move.
The cake burst with flavor thanks to the spices. It didn’t rise much, resulting in a dense, albeit moist, cake. I liked that the cake wasn’t overly sweet. I topped it with icing today, since we had an open can in the fridge, but in the future I think powdered sugar would work great. I definitely will make this again. The major drawback is that it only requires one tablespoon of pumpkin. I’ll use the rest of my can of pumpkin in soup and pumpkin snickerdoodles, but it could be wasteful if you’re not going to be making other pumpkin recipes in the near future.
Here’s my recipe below:
¼ cup whole wheat flour
½ tsp. baking powder
¼ tsp. cinnamon
⅛ tsp. pumpkin pie spice
⅛ tsp. nutmeg
1 Tbsp. brown sugar
2 Tbsp. pumpkin puree
2 Tbsp. milk
1½ tsp. unsweetened apple sauce with cinnamon
¼ tsp. vanilla extract
Powdered sugar for dusting
Mix dry ingredients together in your mug.
In a small bowl, stir together the wet ingredients. Pour the dry ingredients into the wet. Stir until smooth.
Spray the inside of your mug with cooking spray.
Scoop the batter into your mug. Cook on high for approximately one minute. Because microwave wattage vary, so do their cook times. After the first minute, check your cake every 10 seconds or so until it’s as done as you like it.
Allow to cool for a minute or two, then dust with powdered sugar before enjoying.