Pumpkin Mug Cake
User Reviews
4.6
57 reviews
Excellent
Pumpkin Mug Cake
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This quick and easy microwave Pumpkin Mug Cake is the perfect fall dessert for one, or multiply the recipe and make it in ramekins to feed a crowd!
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Ingredients
- 3/4 tablespoon ground flax seeds
- 1 1/2 tablespoon dairy-free milk (or skim milk)
- 3 tablespoons all-purpose flour (*)
- 1/4 plus 1/8th teaspoon baking powder
- 1/4 plus 1/8th teaspoon pumpkin pie spice
- 1/8 teaspoon cinnamon
- pinch salt
- 2 tablespoons canned pumpkin puree
- 1/4 teaspoon vanilla extract
- 1 1/2 tablespoons brown monk fruit sweetener (or brown sugar, or sweetener of your choice)
- Whipped Cream (optional)
Instructions
- Combine the flax seed and milk and let it sit 5 minutes, this will replace using and egg.
- In a large microwavable mug whisk together the flour, pumpkin spice, cinnamon, baking powder and pinch of salt.
- Add in the pumpkin puree, vanilla, flax seed mixture and sweetener of your choice and mix until smooth.
- Microwave for roughly 1 minute 30 seconds, or until firm to the touch (timing is based on my microwave which is 1200 Watts so your timing may vary).
- Let it cool 1 to 2 minutes. Serve warm with whipped cream, pumpkin spice and cinnamon, if desired.
Equipments used:
Notes
- * See gluten-free version using almond flour and gluten-free oat flour in box above.
Nutrition Information
Show Details
Serving
1cake
Calories
134kcal
(7%)
Carbohydrates
41.5g
(14%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Sodium
21.5mg
(1%)
Fiber
3.5g
(14%)
Sugar
1.5g
(3%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 134kcal | 7% |
| Carbohydrates | 41.5g | 14% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 21.5mg | 1% |
| Fiber | 3.5g | 14% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
57 reviews
Excellent
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