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.
Pumpkin 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).There 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.I 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).
Pumpkin Spice Mug Cake
- 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
- In a small bowl, whisk together egg replacer mixture and pumpkin puree. Stir in the milk, vanilla and sugar.
- Add the flour, salt and spices. Mix until smooth. Fold in the chopped nuts.
- Pour the batter into a mug and microwave for 11/2~21/2 minutes or until the cake is risen and firm.
- Top with some whipped cream, caramel sauce and more chopped nuts. Serve immediately!!