Pumpkin Mug Cakes with Caramel

Moist, delicious and, get this - healthy too! You will adore this sweet and cinnamony pumpkin mug cake. It's quickly prepared in one bowl, and then, after just 90 seconds in the microwave, it's ready for a caramel drizzle (and a spoon for devouring)!

So why is it healthy? First, pure pumpkin puree is crammed with powerful nutrients and antioxidants that protect against a host of diseases. Secondly, there are just 2 teaspoons of oil in the batch, and that's for 2 servings. Oh, and just 1 egg (not that eggs are bad, but each yolk contains 5 grams of fat, so...).

Which mug to use? Most regular sized mugs will work, just make sure the batter only reaches about halfway (or 2/3 of the way) up the sides of the mug, otherwise you'll have a mess in the microwave.

Need just one cake? No problem - divide the recipe in half.

Pumpkin Spice Mug Cakes

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
Pinch of salt
1/4 cup pumpkin puree
1/4 cup milk (I used 2%)
1 large egg
2 teaspoons vegetable oil
1/2 teaspoon vanilla extract
Caramel sauce for drizzling over top

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the pumpkin, milk, egg, oil, and vanilla. Add the pumpkin mixture to the flour mixture and whisk until completely blended.

Spoon the batter into 2 microwave-safe mugs (the batter should fill the mugs about 1/2-2/3 full). Microwave the mug cakes one at a time, and cook on HIGH (uncovered) for 90 seconds. Drizzle the caramel over the mug cakes just before serving.

Makes 2 mug cakes