Description
A delightful Pumpkin Latte Mug Cake that combines the warm flavors of pumpkin and coffee, perfect for chilly days.
Ingredients
Scale
- 4 tablespoons pumpkin puree
- 4 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon pumpkin spice
- 3 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon brewed coffee (cooled)
- Optional: Creamy frosting for drizzling
Instructions
- Prepare the Mug: Choose a microwave-safe mug that holds at least 12 ounces and lightly grease the inside.
- Mix Dry Ingredients: Combine flour, brown sugar, baking powder, and pumpkin spice in the mug.
- Add Wet Ingredients: Add pumpkin puree, milk, vanilla extract, and brewed coffee to the dry mixture and mix thoroughly.
- Microwave the Mug Cake: Cook in the microwave on high for 1 minute and 30 seconds.
- Check for Doneness: If wet in the center, microwave in 15-second intervals until fully cooked.
- Cool Slightly: Let the mug cake cool for a minute or two after removing from the microwave.
- Add Frosting: Drizzle creamy frosting over the top if desired.
- Serve: Enjoy warm, straight from the mug.
Notes
- Store leftovers in an airtight container in the fridge for up to two days.
- Reheat in the microwave for about 15-20 seconds.
- For freezing, wrap tightly in plastic wrap and place in a freezer bag for up to a month.
- Prep Time: 5 minutes
- Cook Time: 1 minute 30 seconds
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Pumpkin Latte, Mug Cake, Quick Dessert, Fall Recipe