Pumpkin Mug Cake
If you love mug cakes, don't let this fall pass without making a Pumpkin Mug Cake in microwave! This recipe makes a soft fluffy and super moist cake that is ready in under 3 minutes.
Servings: 1 Person
Calories: 252kcal
Equipment
- 1 Microwave safe mug (12 oz)
Ingredients
- 4 Tablespoons All purpose flour
- 1 teaspoon Baking Powder
- ¾ teaspoon Pumpkin pie spice
- ¼ teaspoon Ground cinnamon
- a pinch Salt
- ½ Tablespoon Oil
- 2 Tablespoons Pumpkin puree
- 2 Tablespoons Granulated sugar
- ½ teaspoon Pure vanilla extract
- 2 and ½ Tablespoons Milk
Instructions
- Add oil, pumpkin puree, vanilla, milk and sugar in a microwave safe mug and mix them well using a fork/spoon.
- Now add and fold flour, pinch of salt, baking powder, pumpkin spice and cinnamon to form a lump free cake batter.
- Make sure to get to the bottom of your mug while folding to create an evenly mixed batter. Sides on the bottom of the mug are easy to skip.
- Place the mug in microwave. Cook on high power for 2 minutes. The cake will rise tall, but will settle in the mug once cooked.
- Make use of mittens while taking the mug out of microwave as it will be vary hot. Allow the cake to cool down and settle for 4-5 minutes before frosting and devouring.
Notes
For how long to cook this cake?
Microwaves can be slightly different, but all mug cakes in the microwave cook from the edges first and then towards the center. So if you notice the center of cake has settled mostly the cake is done.
Don't be tempted to over cook this cake as it will continue to firm up. Overcooked cake can get a gummy or rubbery texture as it cools down.
Nutrition
Serving: 1g | Calories: 252kcal | Carbohydrates: 51g | Protein: 5g | Fat: 7g | Sodium: 21mg | Sugar: 22g