• Spiced Pumpkin Mug Cake

    1 vote


    This pumpkin mug cake is absolutely perfect for the times when cravings hit but you don’t want to commit to baking a giant cake! I took a day off work today to hang out with my girl for the last day of a half-term break. Did you know that British kids have breaks from school every 6 weeks? Bliss for happy kidlets, nightmare for working parents. Anyway, I was hoping to spend some quality time with her but ended up doing a whole bunch of work from home. Sigh. One of those days I will master that work-life balance but right now I am leaning heavily on the work side of things. Help!! Any great tips you would like to share? Anyway, my only claim to fame is I made her this Spiced Pumpkin Molten Mug Cake. I wanted to spoil her a bit and had intentions to bake these Pumpkin Spice Latte Cupcakes or these Toffee Honeycomb Pumpkin Muffins. I was realistic enough about not having enough time to bake this Spiced Pumpkin and Chocolate Cake with Maple Cinnamon Mascarpone Cream. I might be too late to the mug cake party but they are new to me, so I thought why not try and share with you, friends. Why mug cakes are great I had leftover canned pumpkin in the fridge that needed to be used pronto. The beauty of a mug cake is in its streamlined, uncomplicated process . You could be stuffing your face with cake 3 minutes after you thought you wanted one. It is however not that bad for you because this pumpkin mug cake comes with a built-in portion control! The pumpkin mug cake takes 2 minutes to mix and 1 minute to cook in a microwave. And that is why even being short on time I could still test the recipe a few times to perfect it. The one you see is version 3. There is one more after that but it was definitely a step backwards although Mitchell didn’t know it and happily gobbled it up when he got home from school. How do you make a mug cake that tastes like cake? There are two types of mug cakes out there. The ones with an egg and the ones without. I tried both and I can vouch for the recipe without an egg. Adding an egg makes the cake tastes like pumpkin pie flavoured, stodgy cooked eggs. Not at all what I was looking for. So no egg. What you should include however, is a spoonful of Biscoff spread. If you are not too familiar with it, imagine delicious biscuits pulverized and blended with caramel. Yup, that’s Biscoff spread. If you are not a fan, feel free to swap it out for Nutella or even Peanut Butter. What you will end up with is a sweet and spiced pumpkin cake with a gooey middle. I also topped mine with a Bourbon spiked whipped cream. How do I whip a small amount of cream without a mixer? To whip a tiny amount of cream to top your mug cake pour 1/2 cup of double/whipping cream with 1 tsp of icing sugar and any flavouring of your choice in a jam jar, pop a lid on a shake for a minute. Done! I am not sure if I am delighted or disturbed that I discovered this shortcut to happiness. Mug cake path is a dangerous one! Only indulge in case of emergency!! 5 from 2 votes Print Spiced Pumpkin Molten Mug Cake Prep Time 2 mins Cook Time 1 min Total Time 3 mins   Course: Dessert Cuisine: American Keyword: pumpkin mug cake Servings: 1 Calories: 416 kcal Author: Julia Frey of Vikalinka Ingredients 4 tbsp flour 1 1/2 tbsp sugar 1/3 tsp baking powder 1/2 tsp mixed spice or pumpkin spice 1/4 tsp cinnamon 1/2 tbsp oil 2 tbsp canned pumpkin/cooked pureed pumpkin 2 tbsp milk 1 tbsp Biscoff spread whipping cream or cool whip optional 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. Nutrition Facts Spiced Pumpkin Molten Mug Cake Amount Per Serving Calories 416 Calories from Fat 171 % Daily Value* Total Fat 19g 29% Saturated Fat 6g 30% Cholesterol 23mg 8% Sodium 22mg 1% Potassium 269mg 8% Total Carbohydrates 55g 18% Dietary Fiber 2g 8% Sugars 25g Protein 5g 10% Vitamin A 97.8% Vitamin C 1.5% Calcium 10.6% Iron 11.2% * Percent Daily Values are based on a 2000 calorie diet.  

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