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 (dairy or non-dairy)
  • 2 tablespoons (30g) pumpkin puree (not pumpkin pie filling!)
  • 1 tablespoon (15ml) vegetable oil (or melted coconut oil)
  • ¼ teaspoon vanilla extract

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 the batter is smooth and no lumps remain. Be sure to scrape the bottom and sides of the mug.
  4. Microwave on high for 1-2 minutes, or until the cake is cooked through. Cooking time will vary depending on your microwave; start with 1 minute and check in 15-second intervals. The cake should be firm to the touch but still moist.
  5. Let cool for a minute or two before enjoying (it will be hot!).