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Pumpkin Cake in a Mug

Hey friend!

 I definitely want to do a few "fall" desserts and foods before the season has already come and gone. I actually saw the recipe for this Pumpkin Cake in a Mug this morning and figured that I would give it a try this afternoon since I've been craving some type of pumpkin dessert.

I recommend making this in a regular size mug, no need for an over-sized one. It did not even come close to spilling over the top. It's convenient to do these mug recipes when you don't want an entire cake and just want one or two servings. I ended up making two of these because, SURPRISE, the husband actually liked it! I liked it as well. Even though the cake is not super sweet, after adding the powdered sugar to the top, it gave it just the right amount of sweetness! This is definitely an easy recipe to give you that pumpkin taste and help get you through until that Thanksgiving pumpkin pie 😉


(Scroll to bottom to see recipe without pictures.)

Pumpkin Cake in a Mug

Recipe from: Imperial Sugar

 Servings: 1
Prep Time: 5 minutes
Cook Time: 1 - 1 1/2 minutes

 Ingredients:
2 tablespoons of water
1 tablespoon of vegetable oil (I substituted with coconut oil)
1 tablespoon of 100% pure pumpkin, canned
2 tablespoons of Imperial® extra fine granulated sugar (or any other sugar you have on hand)
1/2 teaspoon of vanilla
1/2 teaspoon of baking powder
1/2 teaspoon of pumpkin pie spice
1/8 teaspoon of kosher salt
1/4 cup of all purpose flour (loosely measured, not packed)


Directions:
1.) Coat a mug with non-stick cooking spray (I actually forgot this step, but my cake did not stick to the mug.)
2.) In a small bowl, whisk together all ingredients until smooth and combined.


3.) Pour cake into mug.
4.) Microwave for 60-90 seconds.
5.) Dust with powdered sugar or serve with vanilla ice cream on top.



Enjoy!

*********************



Pumpkin Cake in a Mug

Ingredients:

 2 tablespoons of water
1 tablespoon of vegetable oil (I substituted with coconut oil)
1 tablespoon of 100% pure pumpkin, canned
2 tablespoons of Imperial extra fine granulated sugar (or any other sugar you have on hand)
1/2 teaspoon of vanilla
1/2 teaspoon of baking powder
1/2 teaspoon of pumpkin pie spice
1/8 teaspoon of kosher salt
1/4 cup of all purpose flour (loosely measured, not packed)

 Directions:

 1.) Coat a mug with non-stick cooking spray (I actually forgot this step, but my cake did not stick to the mug.)
2.) In a small bowl, whisk together all ingredients until smooth and combined.
3.) Pour cake into mug.
4.) Microwave for 60-90 seconds.
5.) Dust with powdered sugar or serve with vanilla ice cream on top.

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