Pumpkin Mug Cake & Apple Cider Mug Cake | 1 Minute Microwave Eggless Mug Cakes
Learn how to make these delicious fall mug cake flavors! I will show you how to make a pumpkin mug cake and an apple cider mug cake that only takes about 1 minute in the microwave and actually taste like cake. My favorite thing about mug cakes are that they are single servings and you won't have left overs that you feel that you have to eat and you can use a dairy free milk. I suggest using a fork to stir these ingredients together to help break up the all-purpose flour while mixing with the other ingredients. The pumpkin mug cake and apple cider mug cake are both delicious topped with frosting or whipped cream, but feel free to enjoy both plain too!
Ingredients
Pumpkin Mug Cake
4 tbsp all-purpose flour
1 1/2 tbsp granulated sugar
1 tsp baking powder
1 tsp pumpkin pie spice
1/8 tsp ground clove (omit this step if you have ground cloves in your pumpkin pie spice)
4 tbsp milk (feel free to use a non-dairy milk for these)
1/2 tbsp vegetable oil
1/2 tsp vanilla extract
1 tbsp pure pumpkin puree (Make sure to use pure pumpkin puree and not the pumpkin pie mixture).
Microwave for about 1 minute and see if it needs more time since microwave temperatures vary.
Apple Cider Mug Cake
4 tbsp all-purpose flour
1 tbsp light brown sugar
1/4 tsp ground cinnamon
1/2 tsp baking powder
pinch of salt
1/2 tbsp vegetable oil
4 tbsp apple cider
Microwave for about 1 minute and see if it needs more time since microwave temperatures vary.
Directions
Pumpkin Mug Cake
1. In a microwave safe cup or bowl, add all-purpose flour, granulated sugar, baking powder, and pumpkin pie spice. Stir the ingredients together with a fork breaking up any flour.
2. Add milk, vegetable oil, vanilla extract, and pure pumpkin puree. Stir these ingredients together with a fork until it's fully combined with the dry ingredients, making sure all the flour gets broken up and any dry ingredients on the bottom and sides are mixed in.
3. Microwave this pumpkin mug cake for 1 minute. Top with icing, whipped cream, or eat it plain.
Apple Cider Mug Cake
1. In a microwave safe cup or bowl, add all-purpose flour, brown sugar, baking powder, ground cinnamon, and salt. Stir these ingredients together with a fork breaking up any flour. Add vegetable oil and apple cider. Stir these ingredients together with a fork until it's fully combined with the dry ingredients, stirring until all the flour gets broken up and any dry ingredients on the bottom and sides gets mixed in.
3. Microwave this apple cider mug cake for 1 minute. Top with icing, whipped cream, or eat it plain.
Other Videos To Watch!
Want more mug cakes?-
Homemade Pumpkin Pie Spice-
Pumpkin Spice Biscotti-
Apple Crisp-
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Coffee Mugs-
Song: Vibrations of You by Tomas Skydleberg
Low-FODMAP Pumpkin Crumb Coffee Cake (HD)
For full recipe, click here:
Watch FODMAP expert Dr. Rachel Pauls prepare her easy recipe for moist and delicious low-FODMAP Pumpkin Crumb Coffee Cake, no mixer required! Gluten-free, IBS-friendly!
Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
RECIPE:
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Keto Pumpkin Mug Cake - 4g net Carbs & Ready in 3 minutes - LowCarbSpark
This Keto Pumpkin Mug Cake Recipe is a super quick and flavorful fall low carb dessert that's easy to make in just 3 minutes. If you love pumpkin, this gluten-free mug cake is the way to get that pumpkin fix. And it's only 4g net carbs per serving!
Printable Recipe:
✅Keto For Holidays Cookbook:
Other Keto Pumpkin Recipes You'll Love:
Keto Pumpkin Bread:
Flourless Pumpkin Pancakes:
Keto Pumpkin Mousse:
Super Easy Keto Pumpkin Muffins: K
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McCutcheon's 5 Minute Pumpkin Butter Coffee Cake
5 Minute Pumpkin Butter Coffee Cake
Servings: 1
INGREDIENTS
For coffee cake:
2 tbsp. softened butter
2 tbsp. white sugar
1/2 whisked egg
2 tbsp. vanilla Greek yogurt
1/4 cup flour
1/8 tsp. baking powder
3 tbsp. McCutcheon’s Pumpkin Butter
For crumb topping:
1 tbsp. softened butter
2 tbsp. flour
1 tbsp. brown sugar
1 tsp. cinnamon
PREPARATION
1. Soften 2 tbsp. of butter in a mug. Do not fully melt.
2. Mix in the white sugar with a fork until fluffy, about 30 seconds.
3. Add egg and mix thoroughly. Stir in Greek yogurt.
4. Mix in flour and baking powder until batter is smooth.
5. Mix in pumpkin butter.
6. Mix the crumb topping's butter, flour, brown sugar, and cinnamon in separate bowl until mixture becomes crumbly.
7. Pour over the batter mixture in the mug.
8. Microwave on high for 2 1/2 minutes. Times may differ depending on microwave and mug styles. The coffee cake should puff up, almost doubling in size. When finished, coffee cake should spring back when you touched.
9. Allow to cool for 10 minutes before enjoying.
Purchase your McCutcheon's Pumpkin Butter here!