Nothing like some warm and fluffy Pumpkin Spice Mug Cake topped with icing and pecans to get you in the mood for fall and all it’s color and flavors. Find more olive oil cake recipes here. Sponsored by Davidson’s Safest Choice Eggs.
Most pumpkin recipes you find online are configured with using a can or two of pumpkin puree, with nothing leftover. But when you make homemade pumpkin puree, you find that you have plenty of pumpkin lovin’ in the freezer.
And you find yourself with an odd amount leftover, too! Don’t let those few tablespoons of pumpkin go to waste. Make a Pumpkin Spice Mug Cake – and enjoy it in a few short minutes!
I introduced mug cakes to my kids this summer. BIG mistake. We are hooked. They are super easy to make and only takes 90-seconds in the microwave to bake.
A nice warm delicious cake ready from start to finish in 5-minutes? Yeah, we’re in trouble.
This version is basically fall in a mug: pumpkin, cinnamon, nutmeg and cloves are wrapped up in a fluffy, warm cake served up in a mug. This cake is mildly sweet, just the way I like it.
The drizzle of icing is optional. You could mix in walnuts or pecans, as well, but I decided to top my cake with pecans. I like my nuts nice and crunchy.
This recipe is for a rather large mug, 20-ouncer. It will overflow in smaller cups. Do not fill any mug more than half full. This is the golden rule of mug cake baking. If you stick to that, you will avoid overflow.
As Thanksgiving looms ahead, maybe you are stressing out over the house cleaning, the shopping and the meal prep. Well, take a break and unwind a bit.
Grab a mug of coffee or a hot glass of tea. Whip up a Pumpkin Spice Mug Cake, curl up on the couch with a blanket and all is well. It’s all going to be alright!
Mug cakes are very kid-friendly, too. No drippy messes because they don’t know how to use the electric mixer. No burning their fingers while putting pans in a hot oven. No pile of dirty dishes to wash after the cake is baked.
And when kids are baking, you know they are licking the batter. My kids know that when they use Davidson’s Pasteurzied Eggs, they can lick the mixing spoon and I don’t have to worry about salmonella poisoning. Okay, okay, I lick the spoon, too.
- 3 Tbsp all purpose flour
- 2 Tbsp granulated sugar
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 Tbsp extra virgin olive oil
- 2 Tbsp pumpkin purée
- 1 large egg
- 1 tsp chopped pecans
In a 20-ounce microwave safe mug add flour, sugar, baking powder, salt and spices. Stir to combine with a fork.
Stir in olive oil, pumpkin purée and egg.
Use damp paper towel to wipe excess off sides of mug.
Microwave for 90 seconds, then let cake stand for 1 1/2-2 minutes before eating.
Top with chopped pecans.
Serve alone or with icing, whipped cream, or vanilla ice cream.
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Amount Per Serving: Calories: 403 Total Fat: 20g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 186mg Sodium: 597mg Carbohydrates: 47g Net Carbohydrates: 0g Fiber: 2g Sugar: 26g Sugar Alcohols: 0g Protein: 9g