I’m always trying to improve upon old recipes. Recently, I tackled my old pumpkin mug cake recipe.
I love how easy this is. I’m pretty much craving pumpkin the entire months of October and November so this allows me indulge whenever I want.
This recipe is healthier and more pumpkiny than my original one, which is just the way I wanted it. I love how orange the batter is too.
Pumpkin Mug Cake
- 4 tbsp all purpose flour
- 1/4 tsp baking powder
- 1 1/2 tbsp sugar
- 2 tbsp pumpkin puree
- 2 tbsp milk
- 1 tbsp vegetable oil
- 1/8 tsp ground cinnamon
- Put all ingredients into a large mug and mix with a small whisk until batter is smooth.
- Microwave for about 1 minute. Top of cake should be dry to the touch and inside should also be cooked. Let cake cool for a few minutes before eating.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.