The other day I opened my email to find a message titled “heaven in a cup.” The sender? None other than Mr. Thoughtful himself – Ryan. He had me at ‘in a cup’. Let me be clear. Our must have, ask-your-honey-to-make-with-the-cutest-face-you-can-muster, mother-of -all-clutches-treat, has been something called brownies in a cup. It mostly consists of only a handful of ingredients: coconut oil, flour, sugar, vanilla, and cocoa to be exact. It’s not the healthiest, but it’s a total clutch when in need an immediate chocolate fix. Oh the coziness of hot brownie in a cup (as we call it) and an old episode of Are You Afraid of the Dark.
Back to heaven in a cup, he had sent me a recipe for something called pumpkin pie in a mug. And with that, I knew exactly what we were going to make next with our pumpkin puree. Thanksgiving is two weeks away and until that calender turns to December 1st, we are sticking to our pumpkin guns.
Get ready, we are dipping back in the sugar jar for this week’s pumpkin post. (Only one more recipe left in this orange fest, check in next Sunday to see how this smashing pumpkin time ends.) Is it wrong that we ate pumpkin pie in a mug for breakfast? Note: I only took pictures of the top, but this recipe makes a considerable portion.
We followed the recipe exactly as we found it over at The Kitchn. At first…
As good as their pumpkin pie in a mug was, we branched off and started tweaking some things. First, we sprinkled them with a little powder sugar in place of a cream topping (you work with what you got, we even questioned that cashew frosting still kicking around in the fridge). Then, after further taste testing, Ryan hit gold by adding more cookie crumb as a topping.
Cookie crust and cookie crumbled topping – money. My man is way better at tweaking recipes and combining flavorful ingredients, just call him the kitchen hero in this house. For the Cookie top, we used the same mix as used for the crust and microwaved the jar for an additional 30 seconds. Total cook time: 3 minutes – shwing! Pumpkin pie in a mug.
The recipe is for one mug, which we each found pretty filling. It’s like eating a couple slices of pumpkin pie. Might we recommend sharing… or not? With a cook time of 2-5 minutes you could easily whip-up a few jars for
breakfast dessert on Thanksgiving. How cute would it be to decorate the jars and bring them to your host in a basket? Heck, if you find yourself hosting, cut yourself a break and make an effortless dessert tray. You could ‘bake’ them in white mugs and serve them on a decorated tray. Top it off with an assortment of pumpkin pie toppings (whipped cream, cookie crumbs, chocolate shavings etc.) and let your guests create their own. Clearly I have Thanksgiving’s menu on the brain.