Whole Wheat Pumpkin Spice Mug Cake
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 1 mug cake
Ingredients
  • 1/2 Tbsp ground flax seed
  • 1 Tbsp water
  • 2 Tbsp canned pumpkin puree
  • 2 Tbsp maple syrup
  • 1 Tbsp plain unsweetened almond milk (or your milk of choice)
  • 1/4 tsp vanilla extract
  • 1/4 cup whole wheat flour
  • 1/4 tsp baking powder
  • pinch of kosher salt
  • 1 tsp espresso powder (optional but recommended for flavor)
  • 1/4 tsp pumpkin pie spice (or 1/4 tsp cinnamon + pinch of nutmeg + pinch of ground ginger)
  • 1 Tbsp mini chocolate chips (use dairy-free chips for vegan)
Instructions
  1. In a mug, stir together ground flax and water. Let sit 2 minutes.
  2. Add pumpkin, maple syrup, milk, and vanilla and stir to combine. Mix in flour, baking powder, salt, espresso powder, and pumpkin pie spice. Finally, stir in chocolate chips.
  3. Microwave on high for 90 seconds. Center of cake should spring back when pressed down. If it's not quite there yet, microwave in 15-second increments until springy.
  4. Devour!
Notes
This recipe can easily be scaled up to make multiple mug cakes. Either mix each cake individually in its own mug (they will look a bit messier this way but still taste delicious), or mix a double or triple batch in a bowl and spoon into individual mugs. Microwave separately.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/09/whole-wheat-pumpkin-spice-mug-cake/