Ingredients:

  • 4 tablespoons (30g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • ⅛ teaspoon baking powder
  • ¼ teaspoon pumpkin pie spice
  • Pinch of salt
  • 3 tablespoons (45ml) milk
  • 2 tablespoons (30g) canned pumpkin puree
  • 1 tablespoon (15ml) vegetable oil
  • ½ teaspoon vanilla extract
  • Whipped cream (optional)
  • Pecan pieces (optional)
  • Caramel sauce (optional)

Instructions:

  1. In the mug, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt until well combined.
  2. Add the milk, pumpkin puree, oil, and vanilla extract to the mug.
  3. Stir with a fork until just combined. Do not overmix.
  4. Microwave on high for 1 minute 15 seconds to 2 minutes, or until the cake is puffed up.
  5. Insert a toothpick into the center. If it comes out clean, it's done. If it's still wet, microwave for another 15-30 seconds.
  6. Let the mug cake cool for a minute or two before adding toppings.
  7. Top with whipped cream, pecan pieces, caramel sauce, or your favorite toppings. Enjoy immediately!