I typically bake and post recipes that are loaded with sugar, dripping in chocolate, and let’s be honest – have zero nutritional benefit. I believe that life is short and indulgence (in moderation) is something to be done often. However, I recently had a reader reach out to me on Instagram asking me for some lighter dessert options and I’m so glad she did! Seeing that we’re still in #allthingspumpkin mode, I thought a lighter version of a pumpkin cake would be super yummy. I wanted this recipe to be full of flavor, have less sugar (just like the reader requested) and also be quick and convenient. So here it is: Skinny Pumpkin Spice Mug Cake. A quick, individual mug cake full of pumpkin flavor without refined sugar, and a soft, moist crumb.
all about the ingredients
In this particular recipe I decided to rely on pumpkin puree and spices to make this mug cake flavorful and also made some healthier swaps in place of not-so-healthy ingredients. You’ll see in the recipe card that I used stevia instead of granulated sugar and guess what, I did not miss the granulated sugar one bit! I did use all purpose flour because that’s all I had at the moment but seeing similar recipes online you can also use almond flour in place of all purpose flour. I also used unsweetened almond milk instead of regular milk and while butter is in this recipe, I used smart balance instead of regular butter. As far as the spice go you can use as little or as much as you’d like. I stuck with the usual suspects for pumpkin recipes; pumpkin pie spice with extra cinnamon and a dash of nutmeg. I think adding some cloves to this would be fanatic too!
- 4 tablespoons all purpose flour
- 2 tablespoons stevia
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon smart balance butter melted
- 1 tablespoon unsweetened almond milk
- 1 large egg
- 2 tablespoons pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- Combine all the ingredients in a microwave-safe coffee cup or mug, mix ingredients together until thoroughly combined and a thin cake batter has formed. Stick the cup in the microwave for 45 to 60 seconds. Carefully remove the cup and check to see if the cake is thoroughly baked by inserted a tester through to center and see if it comes out clean. If the cake is under-baked return it to the microwave for an additional 15 to 30 seconds. Once cake is done allow it to cool for a few minutes because the cake is super hot when it first comes out of the microwave. Top with whipped cream, ice cream or frozen yogurt if desired.