Pumpkin Mug Cake
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When the craving for something sweet and seasonal hits, you don’t need to pull out every mixing bowl in the kitchen. This single-serve pumpkin mug cake whips up in minutes, fills the house with that cozy autumn aroma, and tastes just like fall in a cup. Perfect for treating yourself—or making a batch to share.
Ingredients:
Instructions:
This recipe was sourced from Skinny Taste. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Skinny Taste
Ingredients:
- ¾ tablespoon ground flax seeds
- 1 ½ tablespoons dairy-free milk (or skim milk)
- 3 tablespoons all-purpose flour
- ¼ + ⅛ teaspoon baking powder
- ¼ + ⅛ teaspoon pumpkin pie spice
- ⅛ teaspoon cinnamon
- Pinch of salt
- 2 tablespoons canned pumpkin puree
- ¼ teaspoon vanilla extract
- 1 ½ tablespoons brown monk fruit sweetener (or brown sugar, or your favorite sweetener)
- Whipped cream, optional
Instructions:
- In a small bowl, stir together flax seed and milk. Let it sit for 5 minutes—this takes the place of an egg.
- In a large, microwave-safe mug, whisk flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- Add pumpkin puree, vanilla, the flax mixture, and sweetener. Stir until smooth.
- Microwave for about 1 minute 30 seconds (timing may vary by microwave wattage). The cake should be firm to the touch.
- Let cool 1–2 minutes. Top with whipped cream and a sprinkle of spice, if you like. Serve warm and enjoy!
This recipe was sourced from Skinny Taste. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
