tablespoons butter, melted and cooled
tablespoons brewed espresso coffee or very strong coffee, room temperature
tablespoon canned pumpkin (not pumpkin pie mix)
cup Original Bisquick™ mix
teaspoon pumpkin pie spice
Pinch of salt
Whipped cream, for serving
Ground cinnamon, for serving
1In small bowl, beat melted butter, egg, espresso and pumpkin with whisk. Add the sugar, Bisquick mix, pumpkin pie spice and salt. Mix until incorporated; batter may be lumpy.
2Divide batter between 2 microwavable mugs. Microwave uncovered on High 2 minutes. Cool a few minutes before serving.
3Top with whipped cream and a sprinkle of cinnamon.
To cut down on cleanup, mix the batter in a mug, and then pour half of it into the other mug.
To make your own pumpkin pie spice, mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons allspice and 1 1/2 teaspoons ground cloves. Store in airtight container in pantry for up to several months.
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.