Pumpkin Streusel Mug Cake

I am on a Thanksgiving hangover. There is never enough leftovers. I still want more deep fried turkey. I swear I could eat Thanksgiving food for weeks. The next day I always feel a little sad that it is all over. To satisfy one of my leftover cravings I made this Pumpkin Streusel Mug Cake. It gives you a sweet pumpkin flavor and is ready to eat in minutes.¬†We had pumpkin pie and apple crisp this year at Thanksgiving, so this was a good way to get pumpkin flavor and a cinnamon crumble. I also love mug cakes because they are single serving because usually if I make a dessert, I don’t remember the words single serving. The only downside is that it is so simple there is no excuse to not make it. This is out of this world with vanilla ice cream. Enjoy friends.

Pumpkin Streusel Mug Cake


Cake Mix:

1/4 cup all-purpose flour
1/2 teaspoon baking powder
4 teaspoons granulated sugar
1/2 teaspoon pumpkin pie spice
1 teaspoon pumpkin puree (NOT pumpkin pie filling)
2 tablespoons milk
1/4 teaspoon vanilla extract
1 teaspoon vegetable oil

Streusel Topping:
1 1/2 tablespoon of flour
1 1/2 tablespoon of brown sugar
1 teaspoon cinnamon
1 tablespoon cold butter

For the Cake:
In a mug add all the dry ingredients for the cake. Then add the wet ingredients. Whisk everything together until well combined and no lumps remain.

For Streusel Topping:
Mix dry ingredients together with a fork. Then smash the butter with a fork into the dry ingredients. This will help the streusel meld together in the microwave. Next add your streusel topping on top of the mug cake mix. Don’t mix it in.

Baking Directions:
Place cake in microwave for approximately 1 minute. If it is not quite done, add 5 more seconds each time until cake-y. Each microwave is different, it should not take longer than 80 seconds.

*(I used a 16 oz mug, make sure there is enough room for cake to rise.)

adapted from Table for Two

Here’s to desserts in 60 seconds,