Description
This Pumpkin Mug Cake is a quick, single-serving dessert perfect for satisfying your pumpkin spice craving in just minutes. Made with wholesome ingredients including pumpkin puree, flaxseed, and warm spices, this dairy-free and can be made gluten-free treat is easily prepared in the microwave, offering a moist and flavorful cake ready to enjoy with an optional dollop of whipped cream.
Ingredients
Scale
Main 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 1/8 teaspoon baking powder
- 1/4 plus 1/8 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
- Prepare Flaxseed Egg Substitute: Combine the ground flax seeds and dairy-free milk in a small bowl or directly in the mug and let the mixture sit for 5 minutes. This will thicken to create an egg replacement that binds the ingredients.
- Mix Dry Ingredients: In a large microwavable mug, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and a pinch of salt until well combined to ensure even distribution of leavening and spices.
- Add Wet Ingredients: Stir in the canned pumpkin puree, vanilla extract, thickened flaxseed mixture, and your preferred sweetener. Mix until the batter is smooth with no lumps.
- Microwave the Cake: Microwave the mug on high for approximately 1 minute and 30 seconds, or until the cake is firm to the touch. Cooking times may vary depending on microwave wattage; adjust accordingly.
- Cool and Serve: Allow the mug cake to cool for 1 to 2 minutes before eating. Serve warm with optional whipped cream, and a sprinkle of pumpkin spice and cinnamon for extra flavor.
Notes
- For a gluten-free version, substitute all-purpose flour with a mix of almond flour and gluten-free oat flour.
- Microwave times may vary; check doneness by testing if the cake is firm to the touch.
- Sweeteners can be substituted according to dietary preferences (e.g., brown sugar, monk fruit sweetener, or any other preferred sweetener).
- Optional toppings such as whipped cream and extra pumpkin pie spice can enhance flavor and presentation.
Nutrition
- Serving Size: 1 cake
- Calories: 134 kcal
- Sugar: 1.5 g
- Sodium: 21.5 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 41.5 g
- Fiber: 3.5 g
- Protein: 4 g
- Cholesterol: 0 mg
