Red Velvet Mug Cakes (healthy pumpkin replaces most of the fat too!)

These delicious mug cakes are super moist and healthy because I swapped pumpkin puree for most of the fat (other recipes call for butter or oil). Because I added pumpkin, I also added a little cinnamon - the combination of pumpkin, chocolate and cinnamon is fantastic. If you want to use another fat "substitute", you can use pureed black beans or mashed avocado - just leave the cinnamon out when using those. 

Red Velvet Mug Cakes 

1/2 cup all-purpose flour
1/3 cup granulated sugar
4 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons milk
4 tablespoons canned pumpkin (not pie filling)
1 large egg
2 teaspoons vegetable oil
1/2 teaspoon vanilla extract
Powdered sugar, optional

In a medium bowl, whisk together the flour, sugar, cocoa, baking powder, and salt. Whisk in the remaining ingredients. Divide the mixture between 2 mugs (at least 8 ounces each). Microwave, one at a time, for 90 seconds. 
If desired, sift powdered sugar over top before serving. 

Makes 2 mug cakes