One of the great things about these mug cake recipes is that you can substitute similar ingredients to alter the taste.
Check out the recipe below, and note where we altered the ingredients.
2 tablespoons canned pumpkin
2 tablespoons Yoplait® French Vanilla yogurt
1 tablespoon milk
2 tablespoons oil
1/8 teaspoon McCormick® vanilla extract
1/4 teaspoon Argo® baking powder
1/2 teaspoon guar gum, xantham gum, or tapioca flour
1/2 teaspoon McCormick® ground cinnamon
4 tablespoons Domino® light brown sugar
4 tablespoons gluten-free buckwheat flour
4 tablespoons gluten-free sorghum flour
1 tablespoon potato starch
2 tablespoons cheesecake JELL-O® pudding powder
Prepare your microwavable mug by coating the inside lightly with Pam Original cooking spray.
Mix the ingredients in a small bowl. Beat egg first with a spoon and mix in other liquid ingredients. Then add dry ingredients and mix until you've removed all the lumps.
Pour the batter into the mug (do not fill more than halfway) and smooth the top with a spoon. Thump mug firmly on the tabletop six times to remove excess air bubbles. Place mug on top of a microwavable small plate or saucer.
Bake for 3 to 4 minutes. Check for doneness by inserting a toothpick in the middle of the microwave mug cake and removing the toothpick. If the toothpick is dry, the MMC is done.
Wait 2 minutes, then run a butter knife along the inside of the mug and tip the cake into a plate. Position the mug cake so that the slightly rounded surface is on top. Your microwave mug cake will now look like a slightly overgrown muffin.