The ingredient list is simple, and you probably already have most of them on hand. A quick trip to Walmart took care of what items I didn't already have. Here's the skinny on what you need (see what I did there?):
4 Tbsp flour
1/2 tsp baking powder
1 Tbsp SPLENDA® Sugar Blend
2 Tbsp canned pumpkin puree
2 1/2 Tbsp fat-free milk
1/8 tsp cinnamon
1. Place all ingredients in a microwave-safe mug and whisk together until batter is smooth.
2. Microwave for about 1 minute, or until cake is finished. You will know it is ready when the top of the cake is dry. Let cool for a few minutes, top with a dollop of whipped cream (optional), and eat!
One thing I really liked about this mug cake is that it doesn't taste overly sweet, thanks to the SPLENDA® Sugar Blend. I added a little whipped cream to mine, which melted into a delicious glaze over the cake. Did I mention this little treat is only 150 calories?