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- 4 tablespoons all-purpose flour - 2 tablespoons granulated sugar - 1/8 teaspoon baking powder - 1/8 teaspoon baking soda - 1/4 teaspoon pumpkin pie spice - 1/4 cup canned pumpkin puree These ingredients form the base of your mug cake. I love using all-purpose flour for its light texture. Granulated sugar adds just the right sweetness. Baking powder and baking soda help the cake rise. Pumpkin pie spice gives that warm flavor we all enjoy. The canned pumpkin puree makes the cake moist and adds a nice color. - 2 tablespoons milk (or a dairy-free alternative) - 1 tablespoon vegetable oil - 1/4 teaspoon vanilla extract Milk helps create the right consistency for the batter. If you prefer dairy-free, any nut milk works great! The vegetable oil adds moisture and keeps it soft. Vanilla extract enhances the overall flavor, making each bite delightful. - Whipped cream - A sprinkle of cinnamon for garnish Adding whipped cream on top makes this treat feel special. A sprinkle of cinnamon not only looks nice but brings out the pumpkin spice flavor. You can also experiment with other toppings like chocolate chips for a fun twist! Start with a microwave-safe mug. In this mug, combine: - 4 tablespoons all-purpose flour - 2 tablespoons granulated sugar - 1/8 teaspoon baking powder - 1/8 teaspoon baking soda - 1/4 teaspoon pumpkin pie spice Whisk these dry ingredients well. Make sure there are no lumps. This mix will be the base of your cake. Now, it's time to add the wet ingredients. Into the same mug, add: - 1/4 cup canned pumpkin puree - 2 tablespoons milk (or a dairy-free alternative) - 1 tablespoon vegetable oil - 1/4 teaspoon vanilla extract Mix everything together until the batter is smooth. It should not have any lumps. This step is key for a fluffy mug cake. Place the mug in the microwave. Cook it on high for about 1 minute and 30 seconds. Cooking times may vary. Check if the cake has risen and is set in the middle. If it looks wet, heat it in 10-15 second intervals. Be careful not to overcook. Once it's done, carefully take the mug out. It will be hot! Let it cool for a minute or two. If you like, top the cake with whipped cream and a sprinkle of cinnamon. Enjoy your easy and tasty pumpkin spice latte mug cake! To make the best mug cake, start with the right mixing technique. Mix the dry ingredients well. This helps the baking powder and baking soda spread evenly. After adding the wet ingredients, mix until smooth. Avoid lumps for a fluffy texture. Microwave on high for about 1 minute and 30 seconds. Cooking times can vary by microwave, so watch closely. If the cake rises and is set in the middle, it’s done. If your mug cake is too wet, it may need more cooking time. Heat in 10-15 second bursts until it firms up. If it’s too dry, you might have cooked it too long. To fix this in the future, check doneness early. You want a moist center without any raw batter. Adjusting cooking times can help you get it just right. Want to spice things up? Add more pumpkin pie spice or try a dash of nutmeg. You can also mix in chocolate chips for a sweet surprise. For a twist, consider adding a splash of espresso or strong coffee. This will deepen the flavor and enhance that pumpkin spice latte vibe. Enjoy experimenting to find your perfect blend! {{image_2}} You can easily make this mug cake dairy-free or vegan. For milk, use almond milk, soy milk, or oat milk. Each option works well and keeps the cake moist. Instead of vegetable oil, choose coconut oil or applesauce. Both will add flavor and moisture without dairy. Want to switch it up? Try adding chocolate or caramel. You can mix in chocolate chips before microwaving. The chocolate melts and blends with the pumpkin spice. For caramel, drizzle some on top after cooking. It adds a sweet touch and makes the cake even more decadent. This mug cake pairs well with coffee. The warm flavors of pumpkin spice match a hot cup of coffee perfectly. You can also serve it with tea or hot chocolate. These drinks complement the cake’s sweetness and make a cozy treat. Enjoy it on a chilly day for the best experience. To store leftover mug cake, let it cool down first. Once cooled, cover the mug with plastic wrap. You can also transfer the cake to an airtight container. This keeps it fresh and moist. To safely reheat the mug cake, place it in the microwave. Heat it for about 15 to 20 seconds. Check if it’s warm enough. If not, heat for another 10 seconds. Be careful, as the mug will be hot. The mug cake stays fresh for about 2 days at room temperature. If you store it in the fridge, it can last up to 5 days. Just make sure it is covered well to keep moisture in. Yes, you can make this mug cake without eggs. To replace the egg, use 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Both options work well to bind the ingredients together. This keeps your cake moist and fluffy without using eggs. To make more servings, simply multiply the ingredients by the number of servings you want. For example, if you want to serve four people, use: - 16 tablespoons all-purpose flour - 8 tablespoons granulated sugar - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1 cup canned pumpkin puree - 8 tablespoons milk - 4 tablespoons vegetable oil - 1 teaspoon vanilla extract Mix each mug cake in a separate mug and microwave one at a time. This keeps them from cooking unevenly. Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it in half, remove the seeds, and roast until soft. After it cools, scoop out the flesh and puree it. Use the same amount of fresh puree as you would canned. Fresh pumpkin may have a different flavor, but it adds a nice touch to your cake! This blog post guided you through creating a delicious mug cake. We covered the main ingredients, liquid ingredients, and optional toppings. I shared step-by-step instructions to mix and cook your cake perfectly. Plus, I offered tips to avoid problems and ways to switch up flavors. In short, making a mug cake is easy and fun! Enjoy your tasty treat and feel free to experiment with new flavors. Your mug cake adventure starts now.

Pumpkin Spice Latte Mug Cake

Indulge in the ultimate fall treat with this Pumpkin Spice Latte Mug Cake! It's quick and easy to make in just five minutes, perfect for satisfying that pumpkin craving. Grab your microwave and a few simple ingredients like flour, sugar, and pumpkin puree to whip up this deliciously fluffy dessert. Don’t miss out on this cozy recipe that blends the flavors of pumpkin spice in a mug. Click through to discover the full recipe and enjoy a warm slice of autumn bliss!
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Ingredients
  

4 tablespoons all-purpose flour

2 tablespoons granulated sugar

1/8 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon pumpkin pie spice

1/4 cup canned pumpkin puree

2 tablespoons milk (or a dairy-free alternative)

1 tablespoon vegetable oil

1/4 teaspoon vanilla extract

Optional: whipped cream for topping

Optional: a sprinkle of cinnamon for garnish

Instructions
 

In a microwave-safe mug, combine the flour, granulated sugar, baking powder, baking soda, and pumpkin pie spice. Whisk together until well blended.

    Add the pumpkin puree, milk, vegetable oil, and vanilla extract to the dry ingredients in the mug. Mix thoroughly until a smooth batter forms without any lumps.

      Microwave the mug on high for about 1 minute and 30 seconds. Cooking times may vary depending on the microwave, so check that the cake has risen and is set in the middle. If it's still wet, heat in 10-15 second intervals until done.

        Once cooked, carefully remove the mug from the microwave (it will be hot!). Let it cool for a minute or two.

          Top with whipped cream and a sprinkle of cinnamon if desired.

            Prep Time: 5 minutes | Total Time: 5 minutes | Servings: 1