Pumpkin Mug Cake
Recipe for a quick and tasty pumpkin mug cake! Perfect for when you want that taste and aroma of pumpkin!
Servings: 1
Calories: 337kcal
Equipment
- 1 large mug microwave-safe
Ingredients
- ¼ cup flour
- ¼ cup sugar
- 1 tablespoon canned canned pumpkin puree
- 1 teaspoon vegetable oil
- 1 teaspoon butter
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 2 tablespoons milk
- whipped cream
- pinch of cinnamon for topping
Instructions
- Coat mug with a smidge of butter
- Mix all other ingredients except topping together in mug.
- Cook mug cake batter in the microwave 2 minutes on high.
- Check with a toothpick to ensure it comes out clean
- Depending on you microwave, you may want to add 10 - 15 seconds
- Let cool about 30 seconds
- Place on a plate or leave in mug.
- Add whipped cream and top with cinnamon
Nutrition
Calories: 337kcal | Carbohydrates: 78g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 19mg | Potassium: 126mg | Fiber: 2g | Sugar: 52g | Vitamin A: 2395IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg