- 4 tbsp (30g) all-purpose flour
- 1/4 tsp baking powder
- 2 tbsp (25g) granulated sugar
- 2 tbsp (30ml) fat-free milk
- 1/2 tbsp (7.5ml) vegetable oil
- 1/2 tsp pumpkin spice
- 1/4 tsp espresso powder
- 2 tbsp (30g) canned pumpkin puree
Combine all ingredients in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth.
Cook in the microwave for approximately 1 minute 30 seconds. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.
This single serving cake will be about the size of a cupcake. For the photos, I doubled the recipe to use my new Fall oversized mug.
Excerpted from 5- Minute Mug Cakes by Jennifer Lee. Copyright © 2014 by Jennifer Lee. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.