Pumpkin Mug Cake

Pumpkin Mug Cake

A pleasurable little pumpkin mug cake that’s ready in just a few minutes. Very nice as an autumn breakfast with a big mug of steaming coffee.

Pumpkin Mug Cake
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Dessert
Yield: 1 individual cake
Ingredients
  • 1 teaspoon light olive oil for mug
  • 2 tablespoons white whole-wheat flour
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 2 tablespoons pure pumpkin puree
  • 1 tablespoon reduced-fat milk
  • ½ tablespoon light olive oil (not extra-virgin)
  • ⅛ teaspoon vanilla extract
Topping:
  • ½ teaspoon sugar
  • Dash cinnamon
Instructions
  1. Brush a 6 oz (not bigger, not smaller) mug, bowl or ramekin with 1 teaspoon light olive oil.
  2. In a small bowl, mix together all the ingredients except the topping, until smooth. Pour into the prepared ramekin.
  3. Microwave 40 seconds on high. Cake should appear set and as you know, microwave ovens greatly vary so you'll have to experiment a bit to find the perfect timing for your oven.
  4. Mix the topping ingredients. Allow the cake to cool a couple of minutes, then sprinkle the cinnamon sugar on top before digging in.
Nutrition Per Serving
Serving size: 1 cake; Calories: 199; Fat: 7g; Carbohydrates: 30g; Sugar: 16g; Sodium: 68mg; Fiber: 3g; Protein: 3g

 
Pumpkin Mug Cake

More Healthy Recipes:

Share: Pin on PinterestShare on YummlyShare on FacebookTweet about this on TwitterShare on Reddit