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Autumn Crumble Mug Cake


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Rate this recipe 4.6/5 (12 Votes)
Autumn Crumble Mug Cake 1 Picture


  • Cake:
  • 1 tablespoon butter,softened
  • 2 tablespoons brown sugar
  • 2 tablespoons kabocha puree, may substitute any pumpkin puree
  • 2 drops vanilla extract
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • Pinch of salt (about 1/16 teaspoon)
  • 1/8 teaspoon pumpkin pie seasoning
  • Streusel:
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1 tablespoon brown sugar
  • 1 tablespoon chopped pecans
  • 1/8 teaspoon groundcinnamon


Servings 1


Step 1

In large microwave-safe mug, add butter and sugar. Mix well to combine. Stir in remaining cake ingredients until just combined, using the back of your spoon to smooth out the batter.

In a separate bowl, combine all streusel ingredients. Using your fingers, mix ingredients until they form a lumpy,sandy consistency.

Sprinkle streusel on top of batter and cook in microwave on high for 1 minute.
Continue cooking in 10-second intervals, checking after each interval until cake is barely set on top (about 50-80 seconds depending on your microwave). Serve cake while warm.

Makes 1 serving.


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