2-Minute Pumpkin Spice Mug Cake: Amazing Comfort
Enjoy a warm, quick, single-serving Pumpkin Spice Mug Cake. This recipe, brought to you by Anya, is perfect when you crave that cozy fall flavor fast.
- Prep Time: 3 minutes
- Cook Time: 1.5 minutes
- Total Time: 4.5 minutes
- Yield: 1 serving
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 large Egg
- 3 Tablespoons Milk (any kind)
- 1 Tablespoon Oil (or melted butter)
- 1/4 cup All-Purpose Flour
- 2 Tablespoons Brown Sugar, packed
- 1/2 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Baking Powder
- 1 Tablespoon Pumpkin Puree (not pie filling)
- Pinch of Salt
Instructions
- Lightly grease a microwave-safe mug (about 10-12 oz size).
- In the mug, whisk the egg, milk, and oil together until smooth.
- Add the flour, brown sugar, pumpkin pie spice, baking powder, and salt to the wet ingredients in the mug.
- Mix everything well with a fork until just combined. Do not overmix.
- Stir in the pumpkin puree until the batter is uniform in color.
- Microwave on high for 60 to 90 seconds. Cooking time varies by microwave wattage. Start checking at 60 seconds. The cake is done when it looks set on top and springs back slightly when touched.
- Let it cool for a minute before enjoying right from the mug.
Notes
- If you do not have pumpkin pie spice, mix 1/4 tsp cinnamon, a pinch of ginger, and a tiny pinch of cloves and nutmeg.
- For an extra treat, stir in a few chocolate chips before microwaving.
- If the cake seems too dry after cooking, add a very small splash of milk over the top.
Nutrition
- Serving Size: 1 mug cake
- Calories: Estimate 250-300
- Sugar: Estimate 15g
- Sodium: Estimate 150mg
- Fat: Estimate 12g
- Saturated Fat: Estimate 3g
- Unsaturated Fat: Estimate 9g
- Trans Fat: 0g
- Carbohydrates: Estimate 35g
- Fiber: Estimate 1g
- Protein: Estimate 6g
- Cholesterol: Estimate 70mg
