Skip the pumpkin spice latté for one of these tasty Pumpkin Mug Cakes! In just 5 minutes, you can enjoy autumn flavour in cake form with a serving of our Pumpkin Mug Cakes recipe.
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 egg yolk
1 Tbsp. oil
1 Tbsp. water
1/4 cup canned pumpkin
1/2 cup Pumpkin Cake Mix (See tip.)
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How do I make it ?
Whisk egg yolk, oil and water in small bowl until blended. Add pumpkin; mix well. Stir in Pumpkin Cake Mix.
Spoon into 2 (175- to 250-mL) microwaveable mugs sprayed with cooking spray.
Microwave, 1 mug at a time, on HIGH 1 min. Cool 2 min. before serving.
Kraft Kitchen Tips!
With their built-in portion control, these fun pumpkin mug cakes make it easy to enjoy just 1 serving.
Pumpkin Cake Mix
Combine 1 pkg. (2-layer size) yellow cake mix, 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding and 1 Tbsp. pumpkin pie spice. Store in airtight container at room temperature until ready to use as directed. Makes enough to make 16 mug cakes.
Serve topped with thawed Cool Whip Whipped Topping.
How to Store the Leftover Canned Pumpkin
Spoon leftover canned pumpkin into freezer-weight resealable plastic bags, adding 1/4 cup pumpkin to each bag. Freeze up to 3 months before using to prepare additional mug cakes. Thaw in refrigerator before using.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 2.5 g
Cholesterol 90 mg
Sodium 530 mg
Carbohydrate 63 g
Fibre 5 g
Sugars 35 g
Protein 4 g
2 servings, 1 cake each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.