Turn a popular fall flavor into an easy-to-make coffeehouse-inspired mug cake.
2 tablespoons butter, melted and cooled
3 tablespoons brewed espresso coffee or very strong coffee, room temperature
1 tablespoon canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/3 cup Original Bisquick™ mix
1/2 teaspoon pumpkin pie spice
Pinch of salt
Whipped cream, for serving
Ground cinnamon, for serving
In small bowl, beat melted butter, egg, espresso and pumpkin with whisk. Add
the sugar, Bisquick mix, pumpkin pie spice and salt. Mix until incorporated; batter
may be lumpy.
Divide batter between 2 microwavable mugs. Microwave uncovered on High 2 minutes.
Cool a few minutes before serving.
Top with whipped cream and a sprinkle of cinnamon.
Prep Time 4 min | Servings 2
To cut down on cleanup, mix the batter in a mug, and then pour half of it
into the other mug.
To make your own pumpkin pie spice, mix 3 tablespoons ground cinnamon, 2
teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons allspice
and 1 1/2 teaspoons ground cloves. Store in airtight container in pantry for
up to several months.
Recipe and photo credit (used with permission):