Pumpkin chocolate cake

https://www.fromvalerieskitchen.com/pumpkin-chocolate-chip-cake/#wprm-recipe-container-81200

Ingredients

• 3 large eggs
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 15 ounce can pumpkin puree (not pie filling)
• 1 ½ cup semisweet chocolate chips plus optional ¼ cup for top 

Instructions

• Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish or 9” springform cake pan with nonstick cooking spray.
• In a large bowl beat the eggs with an electric hand or stand mixer. Add the sugar and beat for a minute or two until well combined. Pour in the oil, with the beaters running, and then add the vanilla, beating until well incorporated.
• In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
• Beat the dry mixture into the wet mixture, a little at a time, alternating with the pumpkin puree, until all of both have been added and the mixture is well combined. Use a spoon to fold in the chocolate chips. Transfer the batter to the prepared baking dish and use the back of a spoon to smooth out the top. If desired, scatter ¼ chocolate chips over the top of the cake.
• Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 20 to 30 minutes before inch with chocolate icing.

Buttercream frosting

 https://preppykitchen.com/vanilla-buttercream/#recipe

INGREDIENTS

• 1 tbsp vanilla 15mL
• 1 lb confectioner's sugar 454g
• 1 cup unsalted butter 225g, room temperature
• 3 tbsp heavy whipping cream 45mL
• 1/2 tsp salt


Instructions

• Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed.
• Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process. 
• Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.

Notes

• Sift your powdered sugar to avoid clogging piping tips.
• Scrape the bowl down; to help ensure even consistency throughout.
• You can use almost anything to flavor buttercream, fruit juice, coffee, orange blossom or rose water, melted chocolate, or Oreos!
• If your buttercream has been sitting for a while or was chilled and brought back to room temperature it's always a good idea to give it a quick whip to restore it's consistency.
• If you're looking for a very spreadable and very smooth icing, you can add the full amount of cream in (and maybe even a bit more).

Blueberry muffin in a mug

 https://thebigmansworld.com/healthy-1-minute-blueberry-muffin/#wprm-recipe-container-25200

Ingredients  

• ▢ 2 tablespoons all-purpose flour
• ▢ 1/8 teaspoon baking powder
• ▢ 1/2 tablespoon sugar optional
• ▢ 1/2 tablespoon coconut oil
• ▢ 1/2 tablespoon maple syrup
• ▢ 2 tablespoons milk
• ▢ 1-2 tablespoons blueberries

Instructions 

• In a small mixing bowl, add the flour, baking powder, and sugar, and mix well. 
• In a microwave-safe bowl or mug, add the coconut oil, maple syrup, and milk. Add the dry ingredients and mix very well. If the batter is too thick, add a little milk. Fold in your blueberries. 
• Microwave for one minute. If the mug cake is still moist on top, microwave in 10-second increments until a toothpick comes out clean from the center.