Pistachio Apricot Mug Cake

A spooky green spiderweb-topped mug cake for a very October breakfast today! I made this pistachio apricot mug cake with Seed and Shell, a local Chicago-based pistachio butter! Their pistachio butter contains just one ingredient: pistachios!


Pistachios are a source of healthy fats and antioxidants, and are naturally sweet so the butter does not need any added sweetener! Also, I learned that pistachios are green due to their antioxidants and chlorophyll - other nuts don’t contain chlorophyll, so that makes pistachios unique and such a fun color that is great for the Halloween season! This nut butter is so delicious and creamy, and I am so excited to eat it in more recipes!

Here’s the recipe for the mug cake:


1. In a microwave-safe mug, mix together:

  • 4 tbsp flour (I used whole wheat, but all-purpose, almond, or oat also work)

  • 4 tbsp milk (I used oat milk)

  • 1 tbsp pistachio butter

  • 1 tsp cinnamon

  • 1 tsp vanilla

  • 1 tsp baking powder

  • Optional 1 tbsp honey or maple syrup if you want it sweeter

2. Then mix in a handful of chopped dried apricots.

3. Once everything is evenly mixed, microwave for 90 seconds until the middle appears cooked and has a cake-like texture.

4. Drizzle with pistachio butter, sprinkle with cinnamon, and enjoy!



Thank you Seed and Shell for sending your delicious pistachio butter to me to try!