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Cake. I like cake. I do not like baking a whole cake and having to eat it all myself. This is why I am sending a whole plate of pumpkin tarts to Mr. Foodie’s office tomorrow because I don’t want to eat any more of them. I won’t admit how many I’ve already eaten. Whoops. Cake in a mug hits the spot without those pesky delicious leftovers.
I love pumpkin cream cheese loaf, muffins etc. The Starbucks muffin used to be my favourite, until I tried this recipe and it made the sbux one taste nasty and slimy. I’m sure it’s made with all sorts of chemicals and preservatives anyway.
Fall is for soup. And pumpkin baked goods. And Pumpkin Spice Lattes. I may have an addiction. I first had a cake in a mug a few years ago when a forum I was addicted to was raving about it. I had somehow forgotten about it. Then I saw a pumpkin mug cake on PaleOMG and it inspired me.
This is stupid easy. The cream cheese “filling” is optional, but I like it. Depending on how you feel about sugar, sweeteners etc. you could sub out the stevia for Splenda, honey, maple syrup, real sugar. Whatever you want. Brown sugar gives a lovely caramelish topping to it.
Pumpkin Cream Cheese cake in a mug – serves one!
Ingredients
- 1 egg
- 1T butter
- 2T pumpkin
- 1 packet Stevia (you could substitute
- 2T almond flour
- 2T coconut flour
- 1/2t pumpkin pie spice
- 1/4t baking powder
- 2T Almond milk (You could use any type of milk)
Optional Cream Cheese filling:
- 1T cream cheese
- 1t brown sugar
Mix wet ingredients and stevia in a mug. Mix well. I use a 12 oz coffee mug. It is the perfect size.
Add the flours, baking powder, spices and mix well
Dig a little well in the middle of the batter.
Drop a tablespoon of cream cheese in there. Sprinkle with brown sugar. Microwave for 1.5-2 minutes (will depend on your microwave’s power)
Let it cool for a minute. Just enough time to get a hot cup of coffee to enjoy with it.
Dig in!
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