Microwave Gingerbread Mug
Ring in the chilly weather and holidays with this simple single-serving gingerbread dessert that comes together in minutes and is mixed right in the mug that's cooked in the micro-wave.
Servings: 1
Equipment
Ingredients
- 3 tablespoons all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon Truvia brown sugar blend
- 2 tablespoons beaten egg
- 4-1/2 teaspoons canola oil
- 1 tablespoon milk
Optional Toppings:
- Dusting of powdered sugar
- Dollop of light whipped topping
- Chopped candied ginger
- Sprinkle of mini chocolate chips, ground cinnamon, etc.
Instructions
- Whisk together flour, pumpkin pie spice, ginger, baking powder and salt in a mug.
- Add the brown sugar, egg, oil and milk and stir together until thoroughly combined.
- Microwave on HIGH for 60 to 90 seconds, checking after 60 seconds. Will be done when it rises and center is set. If not done after 60 seconds, continue cooking on HIGH in 10 to 15 second increments until done.
- All to cool and enjoy directly in mug or remove to a small plate. Top with a dollop of TruWhip or your favorite light whipped topping and a sprinkle of cinnamon, if desired.
Notes
Serving size: 1 gingerbread mug
WW Points: 7
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 8 PointsPlus (Old plan) Cooking times will vary based on size and thickness of mug and size and power of micro-wave. It's better to cook for less time and then add short bursts until done, otherwise if you cook it too long, your gingerbread may become dry and spongy. To measure the egg, whisk one large egg in a small airtight container. Measure the 2 tablespoons as instructed, cover and refrigerate the remaining egg for up to 2 days. One small egg can be used in place of the 2 tablespoons of measured beaten egg. To make this dessert gluten-free, replace the all-purpose flour with an all-purpose gluten-free flour of your choice. Make sure you are using gluten-free baking powder.
(Must be logged into WW on a smartphone or tablet.) 8 PointsPlus (Old plan) Cooking times will vary based on size and thickness of mug and size and power of micro-wave. It's better to cook for less time and then add short bursts until done, otherwise if you cook it too long, your gingerbread may become dry and spongy. To measure the egg, whisk one large egg in a small airtight container. Measure the 2 tablespoons as instructed, cover and refrigerate the remaining egg for up to 2 days. One small egg can be used in place of the 2 tablespoons of measured beaten egg. To make this dessert gluten-free, replace the all-purpose flour with an all-purpose gluten-free flour of your choice. Make sure you are using gluten-free baking powder.
Nutrition
Serving: 1gingerbread mug | Calories: 277kcal | Carbohydrates: 26.4g | Protein: 6.8g | Fat: 17.3g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 445mg | Potassium: 101mg | Fiber: 0.9g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 0.2mg | Calcium: 105mg | Iron: 2mg