- 4 tbsp all purpose flour
- 1/2 tsp baking powder
- 1 1/2 tbsp granulated white sugar
- 2 tbsp fat free or low fat milk avoid using whole milk
- 1/2 tbsp vegetable oil
- 2 tbsp pumpkin puree
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 1/2 tbsp brown sugar
- 1/8 tsp cinnamon
- 1/2 tbsp butter
Frosting (makes enough for 2)
- 1/2 tbsp butter room temperature
- 1 tbsp cream cheese
- 2 - 2 1/2 tbsp powdered sugar
- 1/8 tsp pumpkin pie spice
Combine all the cake ingredients into a microwave-safe mug. This is a smaller cake, so using an 8 oz mug should be fine, although please see the notes section for notes about using a differently sized mug. Whisk with a small whisk until batter is smooth and very few lumps remain (a few tiny ones from the puree is okay). Scoop out about half of the batter and set aside.
In a separate small bowl, combine cinnamon swirl ingredients. Microwave briefly, about 20-30 seconds, or until butter melts. (I recommend covering top with paper towel before microwaving.) Stir and mix until uniform. Pour into a small container that has a narrow pouring spout (such as one used for pour coffee creamer, syrup, etc).
Working quickly (you don't want the butter to cool as your swirl will become hard to pour), pour a swirl into the remaining batter in the mug, starting from the middle and working to the edge (check out my original cinnamon roll mug cake post for photo references). Pour the rest of the batter back in, making sure to cover the cinnamon swirl completely and level the surface of the batter. If your cinnamon sugar mixture has cooled, microwave briefly for about 5-10 seconds and stir. Pour another cinnamon swirl on top. It's okay if you still have a little leftover of the cinnamon sugar mix.
Cook cake in microwave for about 1 minute 30 seconds until cake parts are completely cooked. The butter from the cinnamon swirl will still be wet from the butter, but it'll solidify and sink in as the cake cools.
While the cake is cooking, make the icing. In a medium bowl, add ingredients. Warm in microwave slightly, about 10-15 seconds. Make sure to cover the bowl with a paper towel before heating. Using a really good whisk, whisk until uniform and the frosting thickens. Scoop frosting into a piping bag and pipe icing swirl onto the cake. You should have enough to frost two cakes. You can save the remaining for another time.
- You can make this cake two ways:
- The recipe above makes one single-serving cake that will fit perfectly in an 8-oz mug.
- I also like to make a wider one by doing 1 1/2 times the recipe and cooking it in a really wide mug that holds at least 12 oz and then scooping it out after it is cooked. It then ends up looking like a real cinnamon roll, like the roll on the plate in the post above.