Pumpkin Mug Cake

Overview

I have been hesitant about passing on this recipe, but then I decided that I should reward myself for my hard work. One time, I accidentally read a recipe from a Korean pastry chef. I thought that using mugs to make cakes was very creative and the raw materials were convenient, so I wrote down the original recipe. I adjusted the taste myself, so this is the finished product. It's a little imperfect, but the overall taste is still good. Every delicacy is not guaranteed to be successful every time and satisfy all mouths’ pursuit of delicious food, but fortunately, I have taken it seriously!

Tags

• baking
• children
• afternoon tea
• brown sugar
• egg
• pecans
• pumpkin puree
• self-rising flour
• vanilla extract
• milk
• salt

Ingredients

Steps

1. 1 Get your mug ready

   

2. 2 Prepare the materials (the brown sugar used in the original recipe is 1/4 cup, you can adjust it according to your own taste. The brown sugar can adjust the sweetness and color. If you like the smell of cinnamon, you can prepare an appropriate amount of cinnamon powder)

   

3. 3 Make pumpkin puree in advance and cool

   

4. 4 Beat eggs

   

5. 5 Crush the nuts (can be replaced with any nuts you like)

   

6. 6 Mix eggs and pumpkin puree

   

7. 7 Add brown sugar

   

8. 8 Mix until brown sugar dissolves

   

9. 9 Add milk

   

10. 10 Add vanilla extract

    

11. 11 A little salt (it only plays a role in balancing the taste, not too much)

    

12. 12 Sift in self-raising flour

    

13. 13 Mix well

    

14. 14 Pour into the mug, don’t fill it too full

    

15. 15 Microwave on high heat for about two and a half minutes (depending on the size of your cup and the amount of batter)

    

16. 16 To be honest, the texture is not like cake, but more like pasta like steamed cakes, but fortunately, it still tastes very fragrant. I wonder how the master did it so successfully? Hope to improve next time!