Microwave Pumpkin Cranberry Mug Cake

We are truly entering pumpkin season…

Here is a quick delicious mug cake I developed that will get you in the spirit of the season!  No need for baking soda or baking powder.  The cake has a pleasant crumb and great moisture.  The cranberries are optional.  You could add or substitute a tablespoon of diced pecans and a half teaspoon of grated orange zest if you like!

Want more recipes like this? Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/

Serves: 1

Cooking Method: Microwave

Prep Time: 5 minutes

Microwave time: 90 seconds on HIGH

Ingredients

4 tbsp      gluten free (or other) flour

2 tbsp.     brown sugar

1/2 tsp    pumpkin spice

1 tbsp.     dried cranberries

1 tbsp.     canned organic pumpkin

1 tbsp.     coconut oil

1/2 tsp    vanilla

2 tbsp.    water

pinch      sea salt

coconut oil baking spray

Directions

1.  Lightly coat a medium sized (microwave safe) mug with baking spray.
2.  To the mug add flour, sugar, pumpkin spice, dried cranberries and salt to the mug; stir to combine.
3.  Add canned pumpkin, vanilla, water and coconut oil to the mug; stir well to combine the wet and dry ingredients.
4. Float 2 tbsp. of water on top of the batter.
5.  Microwave the mug cake on HIGH for 90 seconds.