Mommy Katie: Pumpkin Spice Mug Cake with SweetLeaf Pumpkin Spice Sweet Drops

Thursday, September 28, 2017

Pumpkin Spice Mug Cake with SweetLeaf Pumpkin Spice Sweet Drops



Fall is upon us and for many like myself that means it is officially pumpkin everything season!!!! I admit, I look forward to the fall weather but even more so the pumpkin spice flavor in just about everything I eat and drink. So when we were sent some of the Pumpkin Spice Sweet Drops from SweetLeaf to check out, I was not only excited to add some to my morning coffee but also make some delicious treats as well.


The Sweet Drops give us a plant-based sweetener that is free of sugars, calories, carbs, gluten, and artificial ingredients, making it an ideal choice for fans of the fall favorite seeking an alternative to the abundance of sugar-laden pumpkin spice snacks. I also like that with the Sweet Drops, they can be used in a variety of ways, allowing me to add some drops to sweeten and flavor both coffee and tea drinks with a pumpkin spice flavoring as well as bake with the drops. And after trying the Sweet Drops I decided to make a simple Pumpkin Spice Mug Cake that can be mixed in a coffee mug and cooked right in the microwave!

INGREDIENTS: 
4 tbsp (2 oz) canned pumpkin puree
1.5 fl oz heavy cream
3 tbsp SweetLeaf Pumpkin Spice Sweet Drops 
1 tbsp whisked egg
1 tbsp butter, melted
4 1/2 tbsp crushed crumbs of graham crackers

DIRECTIONS: 
Get a little butter on a paper towel or use non stick cooking spray to grease the inside of a 8 oz coffee mug. Take the melted butter and cookie crumbs and mix until crumbs are completely coated in a separate bowl then pour the cookie crust into the coffee mug, pressing it down at the bottom to create a crust. In another bowl, add the rest of the ingredients and mix well until there are no clumps lefts, then pour the pumpkin mixture into mug. Before placing in the microwave, cover the mug with a paper towel. Cook on high for 4 minutes or until cake mix is firm and no longer sticking to mug. After done cooking, let the cake cool a few minutes before adding any toppings or serving, then serve and enjoy!


Product received, thank you to SweetLeaf as well as the PR for supplying me with a product for this review, all opinions are my own.

3 comments:

Nataliee said...

Great idea... Thanks for sharing!

jjmon2012 said...

Sounds good and easy to make. My problem is I think there is just to much "pumpkin whatevers" this year. To me October was the time for pumpkin spice coffee, pumpkin pies, cookies and pumpkin rolls. All this other stuff is just to much for me

1AlwaysNYC 1 said...

I think I'm the only person in the US who doesn't like pumpkin anything. But SweetLeaf is awesome!