Description
This quick and easy Pumpkin Mug Cake is a perfect single-serving dessert that combines warm spices with the comforting flavor of pumpkin. Ready in just minutes and cooked in the microwave, it uses simple pantry ingredients and is perfect for a cozy treat without the fuss of baking a whole cake.
Ingredients
Scale
Flax Egg Mixture
- 3/4 tablespoon ground flax seeds
- 1 1/2 tablespoon dairy-free milk (or skim milk)
Dry Ingredients
- 3 tablespoons all-purpose flour
- 1/4 plus 1/8 teaspoon baking powder
- 1/4 plus 1/8 teaspoon pumpkin pie spice
- 1/8 teaspoon cinnamon
- pinch salt
Wet Ingredients
- 2 tablespoons canned pumpkin puree
- 1/4 teaspoon vanilla extract
- 1 1/2 tablespoons brown monk fruit sweetener (or brown sugar, or sweetener of your choice)
Optional Topping
- whipped cream
Instructions
- Prepare Flax Egg: Combine the ground flax seeds and dairy-free (or skim) milk in a small bowl or directly in the mug. Let the mixture sit for 5 minutes to thicken and mimic the binding properties of an egg.
- Mix Dry Ingredients: In a large microwave-safe mug, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, and a pinch of salt ensuring even distribution of spices and rising agents.
- Add Wet Ingredients: Add the canned pumpkin puree, vanilla extract, the thickened flax seed mixture, and the preferred sweetener to the dry ingredients in the mug. Stir until the batter is smooth and well combined without lumps.
- Microwave the Cake: Microwave the mixture on high for about 1 minute 30 seconds. Cooking time may vary depending on the microwave wattage (this timing is based on 1200 Watts). The cake should be firm to the touch when done.
- Cool and Serve: Allow the mug cake to cool for 1 to 2 minutes before serving. Optionally, top with whipped cream and a sprinkle of pumpkin spice or cinnamon for extra flavor and presentation.
Notes
- For a gluten-free version, substitute the all-purpose flour with a mix of almond flour and gluten-free oat flour.
- Microwave cooking times vary, so start with 1 minute 30 seconds and adjust as needed to avoid overcooking or undercooking.
- The flax seed and milk mixture replaces an egg, making this recipe suitable for those avoiding eggs.
- Use brown monk fruit sweetener or similar alternatives for a lower sugar option.
- Adding whipped cream is optional and increases the calorie count.
Nutrition
- Serving Size: 1 mug cake
- Calories: 190
- Sugar: 6g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
