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Pumpkin Spice Latte Espresso Cup Cake
Easy and fast mini cakes adapted perfectly for Mini Espresso Mugs!
Prep Time
5
minutes
minutes
Cook Time
1
minute
minute
Total Time
6
minutes
minutes
Servings
6
Calories
Ingredients
1
egg
2
tablespoons
whole milk
¼
cup
pumpkin puree
canned or fresh
7
tablespoons
all purpose flour
1
teaspoon
or 1 single serve packet instant coffee
¼
tsp
baking powder
¼
cup
white sugar
¼
teaspoon
cinnamon
¼
tsp
pumpkin spice
⅛
teaspoon
salt
4oz espresso cups
Instructions
Place all ingredients into a plastic bowl and mix together with a fork or immersion blender.
Fill each of the 4oz espresso cups about 2/3 full. (do not overfill as it will overflow in the microwave!)
Microwave on high for 30-40 seconds. DO NOT overcook or it will come out rubbery.
Notes
If you want to top with frosting or whipped cream, allow to cool first or else it will melt :(