BM# 70: Week 3/ Day 3
Theme: Cooking for One
Dish: Pumpkin Spice Mug Cake

I was wondering what to make for the last day of ‘Cooking for One‘ and dessert was not on my mind at all. Then my sister gifted me a cookbook called ‘Mug Cakes‘ by Leslie Bilderback. So I made this Pumpkin spice Mug cake from the book.
Microwave Pumpkin Mug CakePumpkin season is in full swing and I have quite a few pumpkin recipes coming up on the blog. I had some pumpkin puree leftover from another recipe, so this mug cake was just perfect to use up that little bit left. It takes about 10~15 minutes from start to finish (which many or may not include actual eating it too).Microwave Pumpkin Mug CakeThere is no added fat in this recipe which I thought was interesting. But the cake turned out soft and fluffy. It is best to eat this pumpkin spice mug cake warm from the oven because it gets a little rubbery as it cools down.Microwave Pumpkin Mug CakeI loved this week’s theme a lot, it gave me a chance to try some recipes that I would like to eat when I cook for myself (check out the recipes for Thai Quinoa salad and Pasta salad with goat cheese that I posted earlier this week).Microwave Pumpkin Mug Cake

bm-logoLets check out what my fellow marathoners have cooked today for BM# 70.

Print Recipe
Pumpkin Spice Mug Cake Yum
Quick and easy to make Pumpkin Spice Mug cake. It takes about 15 minutes start to finish to make and enjoy this microwave Pumpkin Cake.
Pumpkin Spice Mug Cake
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 2 minutes
Servings
Serving
Ingredients
  • 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1/4 tsp Pumpkin Spice
  • 1 tbsp Pecans or walnuts, lightly toasted and chopped
  • 11/2 tsp Egg replacer (whisked in 11/2tbsp water)
  • 2 tbsp Pumpkin puree
  • 1 tbsp milk
  • Splash of vanilla extract
  • 2 tbsp Light brown sugar, packed
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 2 minutes
Servings
Serving
Ingredients
  • 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1/4 tsp Pumpkin Spice
  • 1 tbsp Pecans or walnuts, lightly toasted and chopped
  • 11/2 tsp Egg replacer (whisked in 11/2tbsp water)
  • 2 tbsp Pumpkin puree
  • 1 tbsp milk
  • Splash of vanilla extract
  • 2 tbsp Light brown sugar, packed
Pumpkin Spice Mug Cake
Instructions
  1. In a small bowl, whisk together egg replacer mixture and pumpkin puree. Stir in the milk, vanilla and sugar.
  2. Add the flour, salt and spices. Mix until smooth. Fold in the chopped nuts.
  3. Pour the batter into a mug and microwave for 11/2~21/2 minutes or until the cake is risen and firm.
  4. Top with some whipped cream, caramel sauce and more chopped nuts. Serve immediately!!
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