Microwaved Pumpkin Mug Cake

Fall season is upon us.  What better way to celebrate this very colorful time of the year than with a pumpkin dessert which is in a portion control mug size.  This recipe utilizes the Homemade Cake Mix I used in preparing the Microwaved Double Chocolate Mug Cake featured in this blog.  This was adapted from the wonderful Chocolate Covered Katie's blog and do check her site for other healthy single serving desserts.

 

Microwaved Pumpkin Mug Cake

(Adapted from Chocolate Covered Katie's blog)

• 4 tbsp Homemade Cake Mix (see recipe in the Microwaved Double Chocolate Mug Cake in this blog or you can use store bought yellow cake mix)
• 1/2 tsp cinnamon
• 1 tbsp milk or water (I used 2% milk)
• 1 tbsp oil (or you can substitute more milk instead)
• 1/4 tsp vanilla
• 4 tbsps canned pumpkin puree (not pumpkin pie filling) (or you can use instead 1/3 cup mashed steamed carrots)

Mix the cake mix and cinnamon with a fork in a cereal bowl.  Make a well in the middle of dry ingredients and pour the oil (if using), milk and vanilla in the well and mix the wet ingredients while in the well with a fork and then mix the wet ingredients with the dry ingredients.  Add the pumpkin puree to the whole mixture and mix thoroughly with a fork. 

Pour into a greased mug or ramekin.  Microwave for 60 seconds or more at full power in 600- 700 watt microwave ( This is the wattage of most dorm microwaves.  I have an 1100 watt microwave and it took 60 seconds at only 70 % power setting).

You can eat the cake from the mug or you can cool it and transfer into a plate and frost it with Cool Whip or any cream cheese frosting.

This can be a 2 serving recipe.  It is very rich, moist and delicious and eating half of it might be enough to satisfy your craving for something sweet.  Share with a friend and save calories.