3 do-it-yourself microwave desserts to get into the autumn mood

One way to get into the fall spirit is by embracing some of the season’s flavors: pumpkin, apple and cinnamon. Because of the COVID-19 pandemic, residence halls have closed off their kitchenettes this semester. If you have a microwave in your dorm room, try making these three microwave desserts for a sweet, festive treat. 

Supplies you’ll need: 

• Microwave

• Measuring cups

• Measuring spoons

• Two mixing bowls

• Three microwave-safe mugs

• Knife

• Spoon

Apple Crisp

Ingredients: 

For the apple filling:

• 1 Granny Smith apple

• 1 tablespoon of brown sugar

• ¼ teaspoon of cinnamon

• ½ tablespoon of melted butter

For the crisp topping:

• 3 tablespoons of old-fashioned oats

• 2 tablespoons of melted butter

• 1 tablespoon of flour

• 1 tablespoon of brown sugar

• ¼ teaspoon of cinnamon

Directions: 

1. Peel and dice one Granny Smith apple. Make sure your diced apple pieces are the same size so the pieces bake evenly. 

2. In one mixing bowl, combine your ingredients for the apple filling.

3. In a separate mixing bowl, combine your ingredients for the crisp topping. 

4. In a microwave-safe mug, start layering your apple crisp. Scoop half of the apple filling into the bottom of your mug, and then add half of the crisp topping. Repeat with the remaining apple filling and crisp topping. 

5. Bake your apple crisp in your microwave for three minutes.

6. Carefully remove your apple crisp from your microwave, and let it cool.

7. Enjoy your microwave apple crisp. 

Pumpkin Bread

Ingredients: 

• 4 tablespoons of all-purpose flour

• 3 tablespoons of canned pumpkin puree

• 3 tablespoons of milk 

• 2 tablespoons of brown sugar

• 1 tablespoon of vegetable oil 

• ½ teaspoon of pumpkin pie spice

• ¼ teaspoon of baking powder

• 1 pinch of salt

Directions:

1. In one mixing bowl, combine your flour, canned pumpkin puree, milk, brown sugar, vegetable oil, pumpkin pie spice, baking powder and salt. 

2. Mix your batter until it is smooth. 

3. Pour your batter into a microwave-safe mug. 

4. Bake your pumpkin bread in your microwave for two minutes. 

5. Carefully remove your pumpkin bread from your microwave, and let it cool.

6. Enjoy your microwave pumpkin bread. 

Snickerdoodle Cake

Ingredients: 

For the batter: 

• 6 tablespoons of all-purpose flour

• ¼ cup of of milk 

• 2 tablespoons of sugar

• 2 tablespoons of melted butter

• ¼  teaspoon of baking powder

• ¼  teaspoon of cinnamon

• ½ teaspoon of pure vanilla extract

For the cinnamon sugar:

• 1 tablespoon of sugar

• ¼  teaspoon of cinnamon

Directions: 

1. In one mixing bowl, combine all of your ingredients for your batter. 

2. In a separate mixing bowl, combine your ingredients for the cinnamon sugar. 

3. In a microwave-safe mug, start layering your snickerdoodle cake. Scoop half of the batter into the bottom of your mug, and then add half of the cinnamon. Repeat with the remaining batter and cinnamon sugar. 

4. Bake your snickerdoodle cake in your microwave for three minutes.

5. Carefully remove your snickerdoodle cake from your microwave, and let it cool.

6. Enjoy your microwave snickerdoodle cake. 

Contact Nicole Thomas with comments nrthomas3@bsu.edu or on Twitter @nicolerthomas22.

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