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
Pumpkin Mug Cake
- 1 egg
- 2 tbsp skim milk
- 1/4 cup pumpkin puree
- 7 tbsp all purpose flour
- 1/4 tsp baking powder
- 1/4 cup white sugar
- 1/4 tps ground cinnamon
- 1/4 tsp salt
- Place all ingredients into an oversized mug. Mix together with a small whisk or fork.
- 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.
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.