Mama Loves Food! Flourless Pumpkin Spice Mug Cake and Setting Up a
Instructions. In a mug, add in the oil, milk, sugar and pumpkin puree. Whisk together for about 15 seconds. Add in the flour, baking powder, pumpkin spice, sea salt and optional vanilla extract. Stir to combine for about 30 more seconds to ensure it's all incorporated, ensuring you get the bottoms too.
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Make a well in the center of the dry ingredients then add the wet ingredients. Whisk everything together until combined and no lumps remain. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
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Freshness Timeline:While mug cakes are best enjoyed shortly after being made, a refrigerated Pumpkin Spice Mug Cake can remain enjoyable for up to 1-2 days after preparation. Beyond that, the texture may start to change, and the flavors could become less vibrant.
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Filling: Whisk the pumpkin, cream, sugar, spices, and egg in a bowl. Pour the mixture into the mug on top of the crust. For a softer cake: Cover the mug with a paper towel (to prevent splattering) and cook the mug cake for 1 minute at 70% power. At this point, it will be cooked about halfway. Cook it for another minute.
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Instructions. In a large mug or a small bowl whisk together coconut flour, baking soda, and pumpkin pie spice. Add egg, pumpkin puree, coconut oil, maple syrup, and vanilla and mix thoroughly to combine. If you used a bowl to mix, fill the batter into a large mug. Microwave for about 1 ½ - 2 ½ minutes.
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Instructions. In a small bowl, mix all cake ingredients until well blended. Pour into two separate mugs or ramekins. Microwave each for 70 seconds on high. For the frosting, whisk all ingredients in a small bowl until smooth. Spread over both mug cakes and serve.
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If the cake is still uncooked, microwave in 10-second increments. Allow the cake to cool before adding a dusting of powdered sugar and serving. Other topping ideas include whipped cream and maple syrup. Hint: It takes several minutes for a pumpkin mug cake to cool down.
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The recipe is made in 4 simple steps: In a large mug, whisk together 1 ½ tablespoons oil, 2 tablespoons light brown sugar, 2 tablespoons pumpkin puree and ¼ teaspoon vanilla extract. Then whisk in the dry ingredients: 4 tablespoons all-purpose flour, ¼ teaspoon baking powder and ½ teaspoon pumpkin pie spice. Then whisk in 1 tablespoon of milk.
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Mama Loves Food! Flourless Pumpkin Spice Mug Cake and Setting Up a
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Instructions. In a large microwave-safe mug, add all ingredients. Stir vigorously with a small whisk until batter is smooth. Cook in microwave for about 1 minute 50 seconds. Cake will initially rise a lot while cooking so make sure your mug is not too small.
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Stir together the melted butter, pumpkin puree, and sugar until smooth in your mug or ramekin. Add flour, baking powder, and milk and mix together. Microwave on high for one minute and test if it's fully. cooked. If it needs more time, add 15 second increments until done.
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Instructions. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, and espresso. In a separate large bowl, mix together pumpkin puree and ¼ cup sugar until smooth. Mix in vanilla. Gently mix half of the dry ingredient mixture and half of the milk into pumpkin until just combined.
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Instructions. Mix all dry ingredients in a microwavable medium sized mug with a fork. Add pumpkin, oil and milk and mix till well combined. Drop a tablespoon of Biscoff spread right in the middle. Microwave on high for 70 seconds. Top with a dollop of whipped cream.
