I know I previously wrote that I was done making pumpkin recipes until next Fall season. But pumpkin is so yummy. And I keep coming across more recipes I want to try. And I have a few more cans of pumpkin lying around.

So this weekend, I set about making a microwave pumpkin mug cake. My first few attempts weren’t very good. One bubbled over like a volcano. Another tasted like cooked sweet eggs. After a few failed attempts I decided to give it up and check out if there were any recipes out there. Sure enough, I found a few pumpkin mug cake recipes.

I randomly chose one, and success! Out came a nice mug cake.

The texture is a tiny bit on the chewy/rubbery side which sometimes happens with microwave mug cakes, but it was still good. The light cinnamon was addicting. Perhaps I’ll fiddle with this recipe before to see if I can improve on the texture.

It’s not my favorite mug cake recipe, but it was still enjoyable and I had no problem finishing mine.

Here are the other mug cakes I’ve made:

• Nutella brownie mug cake
• Brownie mug cake
• Blueberry mug cake
• Nutella Chocolate Mug Cake
• Chocolate mug cake
• Chocolate caramel mug cake
• Peanut butter chocolate mug cake

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Pumpkin Mug Cake

Yield: 1

Prep Time: 5 mins

Cook Time: 2 mins

Total Time: 7 mins

Ingredients:

1 egg
2 tablespoons skim milk
1/4 cup pumpkin puree
7 tablespoons all purpose flour
1/4 tsp baking powder
1/4 cup white sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Directions:

1. Place all ingredients into an oversized mug. Mix together with a small whisk or fork.

2. Microwave on high for 1 minute 30 seconds. If there is any spillage at this point, wipe off side of mug. Check doneness. Microwave for 30 second intervals until done. Mine was complete at 2 minutes. Careful not to overcook cake or it will be rubbery.

Slightly adapted from Babble