It’s been a while since I made a mug cake recipe. Don’t worry, I haven’t abandoned my mug cake series. I already previously made a pumpkin mug cake. A visit to Starbucks inspired this pumpkin spice latte mug cake.
This doesn’t taste exactly like the drink, but the cake has hints of coffee, pumpkin spice and pumpkin. I topped it with some whipped cream frosting and cinnamon but next time I might top it with some pumpkin latte spice frosting to really enhance the pumpkin spice latte flavor.
For the cake:
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 cinnamon
1/4 tsp pumpkin spice
1/8 teaspoon salt
For the frosting:
1 cup of heavy cream
3 tablespoons sugar
1 1/2 tablespoons brewed pumpkin spice coffee
1. Place all ingredients into an oversized mug. Mix together with a small whisk or fork. If you don't have a huge oversized mug, split the batter into two cups and cook them separately.
2. Microwave on high for 1 minute for small mug and 1 minute 30 second for large. Check doneness. Microwave for 30 second intervals until done. I made mine one giant serving and it was done at 2 minutes.
3. While cake is cooling make frosting. Beat heavy cream, coffee and sugar on high speed until peeks form. Top on cake when cooled. You can also add a little bit more cinnamon over frosting.
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