Pumpkin Spice Mug Cake
Now that Halloween is over and Thanksgiving is around the corner, I can totally relish the fact that fall is in full bloom. Here in San Diego, it doesn’t cool off and feel like autumn until November. We still haven’t given up our flip flops, but we just wear them AND our sweaters!
This is also the time of the year where I make homemade pumpkin purée. I always have a stash of pumpkin goodness in the freezer. I like to sneak pumpkin into everything I make: soups, chili, and even pancakes!
My pumpkin spice mug cake only needs 2 tablespoons of pumpkin purée. A mug cake is a super easy and quick way to enjoy a warm and fluffy cake in minutes. The baking time is 90-seconds in the microwave. Awesome!
This recipe is basically fall in a mug: pumpkin, cinnamon, nutmeg, and cloves are wrapped up in a light pumpkin cake served in a mug. This cake is mildly sweet, just the way I like it. The drizzle of icing is optional. A little topping of chopped pecans and walnuts finishes it off nicely.
For this mug cake you need a rather large mug, about 20 ounces. The key to picking the right mug in mug cake baking is to make sure not to fill it more than half full. This is the golden rule of mug cake baking. If you stick to this rule, you will avoid overflow.
Mug cakes are very kid-friendly, too. And when kids are baking, you know they are licking the batter. My kids know that when they use Davidson’s Safest Choice® pasteurized eggs, they can lick the mixing spoon and I don’t have to worry about Salmonella. Okay, okay, I lick the spoon, too.
Enjoy the rest of fall and happy Thanksgiving!