Are you a PSL fanatic? I am. When Fall rolls around, it’s pretty much pumpkin everything until Christmas.
To save a little on my Starbucks habit and switch things up a bit, I invented a little recipe that pairs my love of pumpkin spice lattes with another long-time love of mine: cake! And because I’m usually pretty busy, and always have a little person stealing my snacks, this recipe takes just 3-ish minutes to make and serves two. It is made in the microwave, but trust me, you’d never know it. This moist, pumpkin-y, spice cake with just a hint of sumptuous coffee will knock your cozy socks off!
Here’s what you will need:
2 microwave safe mugs and a bowl to mix in. Some people try to make cake in a mug only using the mug, but I find this makes too much of a mess and not enough cake when all is said and done. You will divide the batter between two mugs which should be cooked separately. Who gets the first? Well, the cook of course!
Pumpkin Spice Latte Cake In a Mug!
- Half of a 15 ounce can of pumpkin purée
- 1 egg
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 1/4 cup maple syrup
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 cup strong, cooled coffee (if you don’t want the coffee flavor, just use the same amount of water.)
Mix the egg and wet ingredients together, followed by the spices and sugar. Next add the flour and baking soda and mix until combined.
Put about a cup of batter in each mug and place one-at-a-time in the microwave. Cook for 2 minutes and 45 seconds.
Serve right in the mug with whipped cream and a sprinkle of happy cinnamon on top. Pair with a pumpkin spice latte. 😉