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Pumpkin Pie Mug Cake

Shelby

"Mug cake that tastes like pumpkin pie."
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Ingredients

6 m servings 518 cals
Original recipe yields 1 servings (1 serving)

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Directions

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  • Prep

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  1. Crack egg into a microwave-safe mug. Whisk in brown sugar. Add flour, pumpkin puree, white sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt; whisk until well blended.
  2. Cook in the microwave on high until puffed and golden, about 1 minute 15 seconds.

Nutrition Facts


Per Serving: 518 calories; 5.9 g fat; 106 g carbohydrates; 11.5 g protein; 186 mg cholesterol; 816 mg sodium. Full nutrition

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Reviews

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I added 1/2 teaspoon of baking soda, but apart from that addition it was so delicious! It was really easy to make and I will definitely use this recipe again.

I thought it was odd that the recipe didn’t list a leavening agent so I added some baking powder to the batter. The next time I make this I will put it in tall custard cups, making smaller ind...

YUMMY!!! Because of food allergies, I subbed maple syrup for the brown sugar (and didn't add the white sugar), used only an egg yolk, and used only cinnamon for the spice. I also added 1/8 t sal...

It was delicious ! The only changes I made are adding 1/2 tsp of baking powder and using pumpkin pie spice (about 3/4 tsp) instead of all the spices. I served it with a little whipped cream o...