Pumpkin spice mug cake
A soft, warmly spiced pumpkin cake made with canned pumpkin puree and cooked in a mug in the microwave. Top with whipped cream and a pinch of spice.
- Prep
- 3 min
- Cook
- 3 min
- Serves
- 1
- Per serve
- 420 kcal
Ingredients
Method
In a large microwave-safe mug (at least 12 ounces), stir together the flour, brown sugar, baking powder, pumpkin pie spice and salt with a fork.
Add the pumpkin, milk, oil and vanilla and mix until smooth with no dry pockets, scraping the bottom and sides of the mug.
Microwave on high until risen and just set on top, about 70 to 90 seconds. Start checking at 70 seconds; a toothpick should come out with moist crumbs, not wet batter.
Let it stand for 1 minute, as the mug and cake are very hot, then top with whipped cream and a pinch of pumpkin pie spice.
Tips
- Microwaves vary a lot. Overcooked mug cake turns rubbery, so err on the shorter side and add 10-second bursts if needed.
- Use the rest of the can within 5 days: stir it into oatmeal or yogurt, or make another mug cake.
- No pumpkin pie spice? Use ½ tsp cinnamon plus a pinch each of ground ginger and nutmeg.
