These individually-sized cakes cook in the microwave in under two minutes for nearly instant gratification of a sweet and seasonal craving.
By Patty Price
- 1 large egg
- ¼ cup pumpkin puree
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ cup packed brown sugar
- 7 tablespoons (1/4 cup plus 3 tablespoons) self-rising flour
- Pinch of kosher salt
- ½ teaspoon pumpkin pie spice (or ⅛ teaspoon each ground cinnamon, nutmeg, ginger and a very tiny pinch of clove)
- 3 tablespoons toasted pecans or walnuts, chopped, plus extra if you want to sprinkle on tops
- In a large mug or small bowl, whisk together the egg and pumpkin puree with a fork.
- Stir in the milk,vanilla and sugar.
- Add the flour, salt and spices.
- Beat the batter until smooth.
- Stir in the nuts.
- Microwave the cakes separately for about 1&1/2 minutes, until risen and firm to the touch.
- Topping ideas: Whipped cream, caramel sauce, candied walnuts or dried cranberries.
Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times. She also spent time learning classic French cooking techniques at a three-star Michelin restaurant in France which she incorporates into her personal food blog, Patty's Food. Inspired by the diversity of seasonal vegetables, fruits and herbs available locally in the San Francisco Bay Area, Patty hopes to inspire her readers to cook seasonally and try new recipes.