I discovered mug cakes via Chocolate Covered Katie and Happy Herbivore. Then I stumbled upon the collection of mug cakes at Kirbie's Cravings. I tried her skinny pumpkin mug cake and was absolutely hooked.
I’ve found, however, that mug cakes work just as well in bowls as they do in mugs. And I find bowls more convenient.
For this recipe, I combined the wonders of the chocolate mug cake with pumpkin custard.
I prefer to soak the whole cake with milk to make it extra sweet and squishy (and to cool down the cake so that I can eat it more quickly), but if you like dense cakes and have patience to wait for the cake to cool, feel free to skip this step.
Ingredients:
For the cake-
¼ c whole wheat flour
¼ t baking powder
Dash of salt
1 t cinnamon
1 T cocoa powder
2 T pumpkin puree
¼ c milk
1 t liquid sweetener (agave, honey, maple syrup, or molasses)
For the pumpkin oat custard topping-
2 T quick cooking oats
¼ t pumpkin pie spice
1 t brown sugar
2 T pumpkin puree
Directions:
1. In a small, microwave-safe bowl, mix the flour, baking soda, salt, cinnamon, and cocoa powder.
2. Stir in the pumpkin puree, milk, and sweetener until thoroughly mixed. (Add extra liquid if necessary.
3. In a separate bowl, mix the oats, pie spice, and brown sugar.
4. Add the pumpkin puree to the oat mixture and stir until combined.
5. Top chocolate cake mixture with oat custard and microwave for three minutes on high.
6. Pour milk over cake to soak it, and enjoy!
