I have been gone for way too long!  I’ve been baking!  Briar Rose Cupcakery has become a reality but doesn’t have it’s own website yet-just a FB page.  For those who don’t subscribe to FB I will be using my blog as a place to post for Briar Rose Cupcakery.


Greetings food enthusiasts!  I am hoping you will forgive my lack of posts!  I have a reason though and she is a really cute one!  I’ll explain…

I love baking (obviously…) but that didn’t happen suddenly when I turned 25.  No, I spent countless hours begging mom to mess up her kitchen so I could make cookies, banana bread, or muffins-you get the idea.  All the moms I know are super busy (including me) so I understand now why my own mom often said, “no,” when I wanted to mess up her kitchen.

What if there was someone small and cute that could walk kiddos through paleo and/vegan recipes that would make just one serving and keep the mess down as well? I met someone who could do just exactly that, so I hired her!  I am proud to introduce my first and only employee, Squeak.cabin 1

She comes from a family who live in a wheat field.  When they discovered that she couldn’t eat gluten, dairy or regular sugar…it was a really difficult adjustment.  She sadly put her measuring spoons and bowls away and stayed out of the kitchen.   She was feeling lonely and left out of life and parties.

Then, in late winter that year she started to experiment in the kitchen again.  She just wanted something tasty, chewy and sweet!  She threw a lot of trials in the garbage but then one afternoon…she took a bite of a vanilla bean mug cake that she had been working on for a while…and it was good!!  That one success pulled her back into her favorite spot, the kitchen!

She is now perfecting different recipes and fun options for sleepovers that can be enjoyed by gluten eating AND Paleo kiddos (or mousies) alike!  You see why I had to hire her!  She will be sharing regularly on the Briar Rose page.  Today she has a pumpkin spice mug cake recipe to share, but we’ll get to that in a minute.

Living in the wheat field was proving to be very difficult and finding a reliable crow to fly her to work in the morning just wasn’t working out.  I offered her a place to live as part of her contract and she accepted.  Mouse real estate is a pretty difficult business right now so we opted to build and renovate a spot for her.  That did take a good bit of effort but she now has a cozy cabin to call home.cabin 9

cabin 8

cabin 3



I love autumn!!  The coolness, the spices, the steam coming off a morning cup of hot chocolate or tea…  There’s nothing like walking home from the bus stop or school and kicking leaves in crisp air.  On such a day it’s perfect to have something hot and full of fall spices.  So today, we’re making pumpkin spice mug cake.  Now, the mug that I use only holds about 6oz.  If your mug is a similar size then use the half size recipe.  If it holds 8-10 oz you can use the full size recipe without having to clean up the microwave afterwards.

*The first thing to do is to get out a cereal bowl for mixing.  It’s just easier than mixing in a mug.

*Dump all the ingredients in your bowl and mix the ingredients well.  I use a little tiny whisk but you can also use a spoon.pumpkin spice mugcake mix 2

*Once you’ve mixed all the ingredients, scrape your dough into your mug.  I use a little rubber spatula for that but once again, a spoon will work.pumpkin spice mugcake mix

*Microwave your mug cake for 3-5 minutes.  The half size mug cake should be done in three minutes, while the full size might need a little more time.

I test my mug cake with a toothpick or cake tester and when it comes out clean it’s all done.pumpkin spice mugcake 2

Pumpkin Spice mug cake (full size)

½ cup canned pumpkin puree

2 Tbsp milk of choice (I used coconut but any milk will work)

4 Tbsp almond flour

½ tsp baking soda

¼ tsp baking powder

Pinch of salt

1 tsp pumpkin pie spice

1 tsp vanilla extract

2 Tbsp coconut or date sugar

2 Tbsp gluten free flour of choice with xanthan gum (I use Namaste)


Half size for small mugs

¼ cup canned pumpkin puree

1 Tbsp milk of choice

2 Tbsp almond flour

¼ tsp baking soda

Pinch of baking powder

Pinch of salt

½ tsp pumpkin pie spice

½ tsp vanilla extract

1 Tbsp coconut sugar

1 Tbsp gluten free flour of choice with xanthan gum

pumpkin spice mugcake

I will admit, when my mug cake was done and came out of the microwave, I had an immediate thought…ice cream!!  I eat a coconut ice cream that isn’t sweetened with sugar and it turned out to be the perfect topping!

Until next time my friends, remember that even though life isn’t perfect, mugcakes can be!


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