My goal in this blog was to post 3 sweet recipes and one savory one. That was going to be the order of things.
But somehow I felt it becoming more and more ridiculous to be making pumpkin recipes at this time of year. Especially since even the signs of Christmas is starting to disappear.
But FYI, mug cakes never go out of fashion. A tried and true test in my kitchen lab. Sample size: 1 very willing participant (me). Result: 100% success rate in every season. Let me elaborate:
Spring: It is so gorgeous out, you don’t want to spend time in the kitchen. So make a mug cake!
Summer: You are all about the no-bake treats that won’t make your place so hot it’s unbearable to be wearing a strand of clothing. Making a mug cake will keep your kitchen at a reasonable temperature!
Fall: You are all crazed by the back to school madness joy, what with making all the lunches, all the weekday dinners, you can’t find the time to make some treats. But you can make a mug cake!
Winter: You are all about the comfort food. Make a mug cake!
So I wanting a lot of cake. To be fair, this could have been a recipe for two mug cakes. You can split this into 2 mugs so that you can share it with a friend/partner/loved one/random stranger.
But if you want an overflowing selfish rewarding mug cake, put it all in the one mug. You deserve it.
But do you want to know what else you deserve? The frosting as well!
Okay, granted it is my go-to carrot cake frosting, but it goes really well with pumpkin too! You will see. Give it a try. Whatever season you are currently in.
Pumpkin Mug Cake made in the microwave. Super quick and easy to make, this makes the perfect last minute dessert recipe.
- 2 Tbsp salted butter, melted
- 1 Tbsp pumpkin puree
- 1 large egg
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1 oz cream cheese, softened
- 1 oz salted butter, softened
- 3/4 cup powdered sugar
- 1/2 Tbsp milk
- 1/4 tbsp vanilla
In a small bowl, mix together the butter, pumpkin and egg until fully combined. Add in the sugar, flour, baking soda and pumpkin pie spice until fully incorporated.
Pour the batter into one (or two) microwave-safe mugs, and microwave for 2 minutes. Let stand for a minute before serving.
Top with frosting or whipping cream if you desire.