Fall is the perfect season for raking leaves, carving pumpkins, shopping for sweaters and enjoying seasonal desserts. Since this time of the year can get pretty busy, you may not have the time to bake your favorite holiday sweets. Luckily there are 5 mug recipes that are quick, easy and will definitely satisfy your seasonal sweet tooth!
1. Apple Crisp
*Recipe and image from Ready Set Eat
Apple-picking is a family friendly activity to enjoy under the changing leaves and cool air. This recipe is fun to make, and it’s relatively healthy! It’s a creative twist on apple cider, to say the least.
- No-Stick Cooking Spray
- 3 medium Granny Smith or Braeburn apples, peeled, diced (3 med = about 3 cups)
- 1/4 teaspoon ground cinnamon
- 1/2 cup granola cereal without dried fruit
- 3 tablespoons packed light brown sugar
- 2 tablespoons spread-tub of margarine
- Dairy Whipped Topping
- Spray inside of 4 medium microwave-safe mugs with cooking spray; set aside.
- Combine apples and cinnamon in a bowl; divide evenly between mugs.
- In the same bowl, stir together granola, brown sugar and margarine. Spoon evenly over apples in mugs.
- Microwave all mugs on high for 8 minutes or until apples are tender. Top each with a serving dairy whipped topping.
2. Pumpkin Gingerbread Cake
*Image and recipe from Fresh Fit & Healthy
Now that you don’t need those pumpkins for Halloween anymore, why not put them to use in a delicious mug cake recipe? The ginger and the oats in this recipe are a great combination of crunchy and tangy goodness.
- 1/4 cup gluten free rolled oats
- 1/4 cup pumpkin
- 3 tablespoon egg whites
- 1 tablespoon gluten free oat flour
- 1 packet of sweetener
- 1 tablespoon of Molasses
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ginger
- Dash of Baking Powder and Sea Salt
- 2 tablespoons of low fat cream cheese
- 1/2 teaspoon vanilla extract
- Sweetener or honey
- Combine all ingredients in a bowl until smooth. Pour into mug sprayed with nonstick spray. Cook in microwave for 1 minute. You can top with vanilla cream.
- For the vanilla cream: Combine ingredients in small measuring bowl until smooth, and pour over pumpkin cake.
3. Banana Bread
*Recipe and image from Pass the Sushi
This has always been a favorite treat of mine (especially when my mom puts chocolate chips in it)! This banana bread recipe can be simple or extravagant – you might want to add a dash of cinnamon or enjoy it with a side of vanilla ice cream.
- Non-stick cooking spray
- 3 tablespoon flour
- 1 tablespoon + 1 teaspoon sugar
- 2 tablespoon brown sugar
- 1/8 teaspoon salt
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 egg
- 1/4 teas vanilla extract
- 1 tablespoon vegetable oil
- 1 tablespoon milk
- 1 ripe banana, mashed
- Spray a microwave safe mug with cooking spray.
- In a bowl, or right in the mug, whisk flour, sugar, salt, baking powder, and soda. Add egg and combine until just incorporated with dry ingredients.
- Mix in vanilla, oil, milk and mashed banana.
- Pop into the microwave for up to 3 minutes.
4. Pecan Pie
*Recipe and image from Bigger Bolder Baking
This dessert may be a family favorite at Thanksgiving dinner, but now you can eat it throughout the season! I like that this recipe gives you a choice of cookies to place at the bottom of the mug, it’s the perfect end to a scrumptious treat.
- 1 1/2 tablespoon of butter, melted
- 2/3 cups of brown sugar
- 3 tablespoons of maple or honey syrup
- 1 tablespoon of vanilla
- 1/8 tablespoon of salt
- 1 egg
- 2 oz of pecans, chopped and toasted
- 2 small cookies, crushed into 2 tablespoons of crumbs
- In a small bowl, whisk the butter, brown sugar, maple syrup, vanilla and salt. Whisk in eggs.
- In a microwavable mug, add in your crushed cookies to the bottom.
- Pour in your pecan pie mix. Microwave roughly for 1- ½ minutes. The mix will thicken and appear jelly like, but it will set as it cools. (Cooking time is based on my 1200W microwave so your timing might vary.)
- Remove the mug from the microwave. Serve with whipped cream. You can also save it in the fridge for 24 hours after cooking.
5. Blueberry Coffee Cake
*Recipe and image from Steph’s Bite by Bite
This recipe doubles as a dessert or a morning pick-me-up. The homemade streusel adds some glazy texture to the blueberries. This combination tends to be sweet and very filling.
- 1/2 tablespoon butter
- 1/4 teaspoon sugar
- 1 tablespoon brown rice syrup
- 2 tablespoons unsweetened applesauce
- 3 drops of vanilla extract
- 1/4 cup flour
- 1/4 teaspoon baking powder
- A pinch of salt
- 2 tablespoons blueberries
- 1/2 tablespoon butter
- 1 heaping teaspoon of flour
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- In mug soften 1/2 tablespoon of butter in microwave for 5 seconds.
- Stir in the sugar and brown rice syrup, mixing well.
- Add in the applesauce, vanilla, flour, baking powder, salt, stirring until combined.
- Add in the blueberries and mix in to the batter.
- In a separate bowl, combine all streusel ingredients with your finger, working the butter in to a sandy like texture. Pour topping over the cake batter.
- Cook in the microwave for 75 seconds.