I know that the holiday season is over, and everyone is probably sick of pumpkin, right? Well, not me! I just love it too much. However, I am a little sick of baking so mug cakes work out well.
This pumpkin mug cake is kind of somewhere between pumpkin pie and pumpkin bread. It is not as smooth and creamy as pumpkin pie, but it is a little heavier than pumpkin bread or cupcakes. It is, however, delicious and satisfies any lingering pumpkin withdrawal you may be experiencing. :P
I topped mine with whipped cream and a little bit of cinnamon. Another difference between this mug cake and pumpkin pie is that I just ate mine warm, so the whipped cream started melting pretty quickly. You could wait for it to cool if you have more patience than me, or serve it a la mode.
Recipe adapted from Frugal Food Mama’s Pumpkin Spice Mug Cake
Pumpkin Mug Cake
- 2 tablespoons flour
- 1 tablespoon sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking powder
- 1 tablespoon canola oil
- 1 tablespoon milk
- 2 tablespoons solid pack pumpkin
|1.||In a small mug, mix all dry ingredients well, then add wet ingredients and mix until just wet.|
|2.||Microwave for 50-70 seconds.|