Pumpkin Mug Cake
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!
Foto: Skinnytaste
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)
Steps
-
Combine the flax seed and milk and let it sit 5 minutes, this will replace using and egg.
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In a large microwavable mug whisk together the flour, pumpkin spice, cinnamon, baking powder and pinch of salt.
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Add in the pumpkin puree, vanilla, flax seed mixture and sweetener of your choice and mix until smooth.
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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).
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Let it cool 1 to 2 minutes. Serve warm with whipped cream, pumpkin spice and cinnamon, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| ground flax seeds | 0.75 tablespoon | - | - |
| dairy-free milk | 0.5 tablespoon | Rp 5.000/100ml | Rp 375 |
| all-purpose flour | 3 tablespoons | - | - |
| plus 1/8th teaspoon baking powder | 0.25 | Rp 8.000/100g | Rp 2.000 |
| plus 1/8th teaspoon pumpkin pie spice | 0.25 | - | - |
| cinnamon | 0.125 teaspoon | - | - |
| pinch salt | - | - | - |
| canned pumpkin puree | 2 tablespoons | - | - |
| vanilla extract | 0.25 teaspoon | - | - |
| brown monk fruit sweetener | 0.5 tablespoons | - | - |
| whipped cream | - | - | - |
*Estimated market prices, may vary by region
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