Pumpkin Mug Cake
When you have a taste for <g class="gr_ gr_126 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="126" data-gr-id="126">cake</g> but don't want to make a whole once, make this Pumpkin Mug Cake in minutes!
- 1 egg yolk
- 4 1/2 TBS brown sugar
- 1/4 cup canned pumpkin
- 1/2 tsp vanilla
- 1/2 TBS melted butter
- 1/2 tsp cinnamon
- Dash or two of nutmeg
- Pinch of salt
- 1/3 cup flour
- 1/8 tsp baking soda
- 1/8 tsp baking powder
In a small bowl, combine egg yolk and brown sugar and mix until blended. Add in pumpkin, vanilla, melted butter, spices <g class="gr_ gr_146 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="146" data-gr-id="146">and</g> salt, and mix until combined. Add in flour baking soda and powder and mix until fully blended.
Spray a mug with cooking spray (or grease with a little butter. Spoon batter into <g class="gr_ gr_145 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="145" data-gr-id="145">mug</g> (see notes about mug sizes). Place mug in the center of your microwave and set cook time for 1 minute and 30 seconds at full power. if using an 8oz mug, stop cook time once cake pops over the rin. Wait 5 seconds and restart, once it puffs back up, stop, wait 5 seconds and restart until done cooking. Test for doneness.
Top with Cinnamon Whipped Cream, Cinnamon Buttercream or Ice cream and enjoy!
I like this in a smaller mug. I use an 8oz mug when making it. To ensure it doesn't "spill over" when cooking I stop it twice during the cooking process, just for a few seconds...Just as it puffs up. That way it cooks perfectly without spillage. This works for me since I just put a small dollop of icing atop the mug cake.
If you plan on enjoying this Pumpkin Mug Cake with whipped cream or ice cream, cook it in a larger mug, like a 12 oz mug. That way you have room for your topping and run no risk of the cake spilling over while cooking.