Tastes Better From Scratch · by Lauren Allen★ 5.0 (60)
Pumpkin Mug Cake
NUTRITION · PER SERVING7M COOK
CAL 19%·PRO 10%
CARBS 60G63% OF CAL
4G FIBER18G OTHER38G TOTAL SUGAR
FAT 13G30% OF CAL
8G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A single-serving pumpkin cake made in the microwave in about five minutes. Moist and lightly spiced with cinnamon, studded with chocolate chips.
dessertamericanbaked good⚡ microwavevegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- ¼ cup all-purpose flour
- 3 Tablespoons granulated sugar
- 1/8 teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon baking powder
- pinch salt
- 2 Tablespoons milk
- 1 Tablespoon canned pumpkin
- 1 Tablespoon melted butter
- dash vanilla extract
- 1 Tablespoon chocolate chips (, if desired, or serve with a dollop of whipped cream)
At a glance
PER SERVING · TIME 7M
CAL 19%·PRO 10%
CARBS 60G63% OF CAL
4G FIBER18G OTHER38G TOTAL SUGAR
FAT 13G30% OF CAL
8G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 2m
- Sodium
- 494mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 148mg
- Calcium
- 60mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 494MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.