I am on the fence over this recipe. Not quite sure if it was a pass or fail – I think it would come down to how bad I craved sweets late at night and wanted a quick snack. The taste is right on but the texture is heavy. I thought after making it that it would have microwaved better in a small glass mixing bowl – it might have been less dense.
I found the recipe through Pinterest, but I don’t remember what blog it was on (ack!). They had called for a standard coffee mug, I used one of my favorite Starbucks mugs, and it is at least 16 ounces in size. I feel that if you were using a standard 8 ounce mug you need to split the batter into two mugs….but that is my feelings. I might play with the recipe more though!
Pumpkin Mug Cake
- ¼ cup pumpkin purée
- ¼ cup liquid Egg Beaters© or 1 egg
- ¼ cup brown sugar, packed
- 2 Tbsp low-fat milk
- ¼ tsp pure vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp kosher salt
- 7 Tbsp all-purpose flour
Whisk everything through the salt in a small mixing bowl, add the flour and whisk till smooth.
Carefully scrape into a large microwave safe mug. Cook on high for 3 minutes, serve right away.
Note – the cake will rise quite high as it cooks!