Ingredients
Crafting this delightful single-serving dessert requires a few pantry staples and, of course, the star of the show: pumpkin! Each ingredient plays a crucial role in achieving that perfect balance of flavor, moisture, and texture.
- All-Purpose Flour (4 tablespoons): This is the structural backbone of our mug cake. It provides the body and texture, transforming our wet ingredients into a recognizable cake. We use all-purpose for its versatility and consistent results.
- Granulated Sugar (2 tablespoons): For sweetness, of course! Granulated sugar dissolves well and contributes to a tender crumb. You can slightly adjust this based on your preference, but 2 tablespoons offer a pleasant, balanced sweetness.
- Brown Sugar (1 tablespoon, packed): Brown sugar adds a deeper, molasses-like flavor note that complements the pumpkin and spices beautifully. The “packed” instruction ensures you’re getting the right amount for that rich taste and extra moisture.
- Pumpkin Pie Spice (1/2 teaspoon): This is the heart of our “pumpkin spice” flavor. A good blend typically includes cinnamon, nutmeg, ginger, allspice, and cloves. If you don’t have a pre-made blend, you can create your own (see FAQ).
- Baking Powder (1/4 teaspoon): Our leavening agent! This is what gives the mug cake its lift and fluffy texture, preventing it from being dense. Make sure your baking powder is fresh for the best rise.
- Salt (A tiny pinch, about 1/8 teaspoon): Salt is a flavor enhancer. It doesn’t make the cake salty but rather balances the sweetness and brings out the other flavors, making them more vibrant.
- Pumpkin Purée (2 tablespoons): Use 100% pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling comes pre-spiced and sweetened, which would throw off our recipe. The purée adds incredible moisture, classic pumpkin flavor, and that lovely autumnal color.
- Milk (2 tablespoons): Any milk will do – dairy (whole, 2%, skim) or non-dairy (almond, soy, oat). This adds necessary liquid to hydrate the flour and create the batter.
- Vegetable Oil (1 tablespoon): Oil contributes to a moist and tender cake. A neutral-flavored oil like canola, sunflower, or light olive oil works best. You could also use melted butter for a richer flavor, but oil tends to keep microwave cakes moister.
- Vanilla Extract (1/4 teaspoon): Vanilla enhances all the other flavors in the cake, adding a subtle warmth and aromatic complexity.
Instructions
Creating this pumpkin spice mug cake is incredibly straightforward. The key is to combine your ingredients properly and avoid overmixing. Follow these simple steps for a perfect mug cake every time:
- Choose Your Mug: Select a standard-sized microwave-safe mug (at least 10-12 ounces capacity). A larger mug is better than a smaller one to prevent any batter from overflowing during cooking. Ensure it’s clean and dry.
- Combine Dry Ingredients: In your chosen mug, add the all-purpose flour, granulated sugar, packed brown sugar, pumpkin pie spice, baking powder, and salt. Use a fork or a small whisk to thoroughly combine these dry ingredients. Make sure there are no lumps, especially of brown sugar or baking powder. This step is crucial for an evenly flavored and well-risen cake.
- Add Wet Ingredients: To the dry ingredients in the mug, add the pumpkin purée, milk, vegetable oil, and vanilla extract.
- Mix Gently: Using the same fork or small whisk, gently stir the wet and dry ingredients together until just combined. Be careful not to overmix. A few small lumps are perfectly fine. Overmixing can develop the gluten in the flour too much, resulting in a tough or rubbery cake. Scrape the sides and bottom of the mug to ensure all ingredients are incorporated.
- Clean the Rim (Optional but Recommended): If any batter has splashed onto the rim of the mug, wipe it clean with a paper towel. This prevents it from burning and makes for a neater presentation.
- Microwave: Place the mug in the center of your microwave. Cook on HIGH power for 70 to 90 seconds. Microwave times can vary significantly depending on the wattage of your microwave.
- For a 1000-1200W microwave, start checking around 70 seconds.
- For a 700-900W microwave, it might take closer to 90 seconds or even a bit more.
- Check for Doneness: The cake is done when the top looks set and springs back lightly when touched. A toothpick inserted into the center should come out mostly clean, perhaps with a few moist crumbs attached, but no wet batter. If it’s still very wet in the center, microwave in 10-second intervals, checking after each, until cooked through. Be cautious not to overcook, as this will lead to a dry and tough cake.
- Rest and Cool: Carefully remove the mug from the microwave – it will be hot! Let the cake rest in the mug for 1-2 minutes. This allows the cooking process to complete and the cake to cool slightly, making it safer and more enjoyable to eat.
- Serve and Enjoy: Enjoy your pumpkin spice mug cake straight from the mug! You can top it with whipped cream, a sprinkle of cinnamon, a drizzle of caramel, or a small scoop of vanilla ice cream if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 15g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g