Pumpkin Mug Cake
Indulge in the delightful simplicity of this speedy Pumpkin Mug Cake, a wonderful solo treat that captures the essence of autumn. If you're feeling generous, you can easily scale up the ingredients and bake this cozy dessert in ramekins to share with friends and family!
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Ingredients
- 3/4 tablespoon ground flax seeds
- 1/4 plus 1/8th teaspoon pumpkin pie spice
- 1/8 teaspoon cinnamon
- pinch salt
- 2 tablespoons canned pumpkin puree
- 1/4 teaspoon vanilla extract
- 1 1/2 tablespoons brown monk fruit sweetener
- whipped cream
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoon dairy-free milk
- 1/4 plus 1/8th teaspoon baking powder
Equipment Needed
- microwave safe pumpkin mug or ramekin
Instructions
- 1
In a small bowl, mix the flaxseed with the milk and allow it to rest for 5 minutes; this mixture will serve as a substitute for an egg.
- 2
In a sizable microwave-safe mug, combine the flour, pumpkin spice, cinnamon, baking powder, and a small pinch of salt, whisking them together thoroughly.
- 3
Incorporate the pumpkin puree, vanilla extract, the prepared flaxseed mixture, and your preferred sweetener; stir until the batter is smooth and well-blended.
- 4
Place the mug in the microwave and cook for approximately 1 minute and 30 seconds, or until the cake feels set to the touch (note that cooking times may differ depending on your microwave's wattage; the time given is for a 1200 Watt microwave).
- 5
Allow the cake to cool for 1 to 2 minutes before enjoying it warm, optionally topped with whipped cream, pumpkin spice, and a sprinkle of cinnamon.
Nutrition Information
Notes & Tips
- * See gluten-free version using almond flour and gluten-free oat flour in box above.