Description
A delightful single-serving dessert that brings the warmth of autumn to your table in mere minutes. This moist, spice-forward cake is created using simple pantry staples and pure pumpkin puree, offering the perfect portion-controlled treat for busy evenings. Designed for efficiency and ease, it provides a consistent, artisanal finish without the need for an oven. It is an ideal conclusion to a family meal or a quiet, comforting reward after a long day.
Ingredients
3 tablespoons all-purpose flour
3 tablespoons light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice
1 tablespoon unsalted butter, melted
1 large egg, lightly beaten
1 tablespoon heavy cream
1/4 cup pure pumpkin puree
1/4 teaspoon vanilla extract
Instructions
Whisk the flour, sugar, baking powder, salt, and pumpkin pie spice together in a 10-ounce microwave-safe mug.
Stir in the melted butter, heavy cream, pumpkin puree, egg, and vanilla extract until the batter is smooth and uniform.
Microwave the mug on high for 3 minutes total.
Check the cake at the 90-second mark to ensure it is not overflowing.
Test the center with a toothpick; it should come out clean when the cake is fully set.
Allow the mug to sit undisturbed for 2 minutes before consuming to stabilize the structure.
Notes
Substitute oat flour for gluten-free needs. Use coconut sugar for a refined sugar-free alternative. Coconut oil can replace the butter. Milk can be used instead of heavy cream for a lower-fat version. Always use pure pumpkin puree, not pre-mixed pumpkin pie filling.
- Prep Time: 5
- Cook Time: 3
- Category: Baking
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 285
- Sugar: 22g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg