*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 individual desserts. The flavor is excellent and the texture was wonderful.
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 on top. Also I mixed the dough in a measuring bowl and divided it into 2 mugs. I will definitely make it again.
Delicious! Definitely need the 1/2 tsp baking powder & a big mug! I tried using the spices listed & tried another with my pumpkin pie spice & found i liked the pumpkin pie spice better, but try both. They're both delicious. One more addition if you'd like is to make powdered sugar & milk frosting, then drizzle it over the top. Enjoy!
This is a great recipe. My husband is never fond of the mug cakes but pumpkin is his sweet spot and he loved it. Will for sure make again. I did add 1/2 tsp baking soda and served with whip cream. Next time I will add 1/4 cup chocolate chips and maybe nuts.