Over the weekend, I wanted a quick, single serve dessert and found this PERFECT pumpkin mug cake recipe. I should not be allowed to have more than a single serving of dessert anywhere in my house, because that one serving turns into two, three, or six servings. Dangerous.
Anyways, I found this cake recipe on the The Novice Chef’s blog and it incorporates a bunch of ingredients that all of you pumpkin fans probably have lying around. As a poor grad student, I appreciated this because I used the cheapest ingredients I could find and it still tasted great. The original recipe calls for vanilla cake, but I went with yellow, because I prefer that. The cheap $1 (on sale) box of store brand worked great. Here are all the ingredients I used, remember...poor grad student.
So, I made this in a bowl and then transferred it to a mug sprayed with cooking spray, for an attempt at making it look good….you can judge the results. If I weren’t trying to take photos of the result, I would have just made it in and eaten straight out of the mug. I modified the recipe slightly because I didn’t have pumpkin pie spice and like almond-coconut milk better than regular milk these days, but it still worked out perfectly.
You can find the original recipe on the Novice Chef, and here is my version.
6 T yellow cake mix
2 T canned pumpkin puree
½ tsp cinnamon
½ tsp nutmeg
1 T coconut-almond blend milk
1 T vegetable oil
whipped cream (obviously)
Mix all the ingredients together, cook for 1 minute 30 seconds and top with whipped cream! How easy is that?? Its not the most beautiful of cakes, but with tons of whipped cream and a little cinnamon, who even cares. Its just for you, right?
Let us know how your cakes turned out!