Hello Friends. You are going to looooooooove this delicious and easy fall weather inspired pumpkin recipe. You know me, I like simple recipes that don’t take too much time.
Today’s recipe: Spiced Pumpkin Mug Cake.
This warm and spice infused pumpkin cake is the perfect accompaniment to the cool fall temperatures. I always have a can of pumpkin in my pantry this time of year, do you? This morning, I was inspired to try a mug cake with pumpkin and add a little confectioner’s sugar glaze to the top. In my opinion, a little glaze makes everything a little more special.
All the ingredients are stirred in a microwave safe coffee mug and the cake is baked in less than 2 minutes right in the microwave. How easy is that?
I only used 2 tablespoons of the pumpkin, so I will use the rest to make a pumpkin bread later today.
Pumpkin is a great source of Vitamin A, fiber and is low FODMAP in a 1/4 cup serving.
Low FODMAP Pumpkin Mug Cake
- 2 tablespoons canned pumpkin
- 1 tablespoon gluten free flour blend (I used King Arthur GF multi-purpose flour blend)
- 1 tablespoon vegetable oil
- 1 tablespoon granulated sugar
- 1 large egg
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1-2 teaspoons milk of choice
- 1-2 tablespoons confectioner's sugar
- In microwave safe mug, add pumpkin, oil, flour, sugar, egg, pumpkin pie spice, vanilla and baking soda. Blend ingredients until smooth.
- Place mug in microwave, and cook for 1 minute. Check for doneness with cake tester. If not cooked through, place back in microwave for another 20-40 seconds. (Microwaves vary in cooking temperature and the size of your mug will affect cooking time.)
- To make glaze, add milk to small bowl and slowly add confectioner's sugar, whisking to blend, until glaze is at desired consistency. Drizzle glaze over cake, as desired.
5 replies on “Spiced Pumpkin Mug Cake (low FODMAP)“
Joyce @ The Hungry Caterpillar
Oo yum! Definitely pinning this for a sweet treat for later. 🙂
Eating it now. Delicious!
Just a quick question- what does “pumpkin spice” contain for those of us over in mainland Europe (Denmark)?
Thanks for all your wonderful recipes, invaluable advice, information and general bright and bubbly attitude to life by the way;)
Pumpkin spice is typically a mixture of cinnamon, nutmeg and ginger…sometimes all-spice too!
Hi Kate, I’m afraid this isn’t the right spot for this question, but a search didn’t turn up anything that looked more suitable. I have an important question: I thought I was eating a low fodmap meal from Viva Chicken the other evening: about 2 cups of Kale/Romaine mix, a handful of golden raisins, a handful of sliced almonds, small serving of white cheese, small serving of chicken and 2 teaspooons of vinaigrette. I had the MOST horrible gas,bloating, belching, stomach pain about an hour later that lasted for 2-3 hours. What was the culprit?? I am afraid to eat salad at all now. Please tell me whether I can eat that salad. It’s called Chopped Cobb salad on their menu which is on the internet.
Comments are closed.