Description
Indulge in the cozy flavors of fall with this quick and delightful Pumpkin Marshmallow Mug Cake, ready in under 10 minutes!
Ingredients
Scale
- 4 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 2 tbsp pumpkin puree
- 3 tbsp milk (dairy or non-dairy)
- 1/2 tsp vanilla extract
- Mini marshmallows (to taste)
Instructions
- 1. Mix Dry Ingredients: In a microwave-safe mug, combine the all-purpose flour, granulated sugar, baking powder, and cinnamon. Stir well to mix.
- 2. Add Wet Ingredients: Add the pumpkin puree, milk, and vanilla extract to the dry mixture. Stir until you have a smooth batter.
- 3. Top with Marshmallows: Sprinkle a generous amount of mini marshmallows on top of the batter.
- 4. Microwave: Place the mug in the microwave and cook on high for about 1 minute and 15 seconds. Keep a close eye on it to avoid overcooking.
- 5. Serve Warm: Carefully remove from the microwave. Let cool slightly before enjoying your warm Pumpkin Marshmallow Mug Cake.
Nutrition
- Serving Size: 1 mug cake (140g)
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: - For added texture, consider mixing in nuts or chocolate chips. - Adjust cooking time based on your microwave's wattage to ensure perfectly fluffy cake.