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Pumpkin Spice Mug Cake Recipe

This pumpkin spice mug cake is mildly sweet and perfect for enjoying a taste of fall. Recipe courtesy Laura Basher of Family Spice.

Servings: 1

Active time: 5 minutes

Total time:


  • 3 Tbsp all-purpose flour
  • 2 Tbsp granulated sugar
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp pumpkin purée
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 1 tsp pecans, chopped


  1. Add all-purpose flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and cloves in a 20 ounce mug. Stir with a fork.
  2. Stir in extra virgin olive oil, pumpkin purée, and egg.
  3. Use damp paper towel to wipe excess off sides of mug.
  4. Microwave for 90 seconds, then let cake stand for 1 1/2-2 minutes before eating.
  5. Top with chopped pecans and serve alone or with icing, whipped cream, or vanilla ice cream.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.