Ingredients:

  • 4 tablespoons (30g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon pumpkin pie spice (or a pinch each of cinnamon, ginger, nutmeg, and cloves)
  • Pinch of salt
  • 3 tablespoons (45ml) milk (dairy or non-dairy)
  • 2 tablespoons (30g) canned pumpkin puree (NOT pumpkin pie filling)
  • 1 tablespoon (15ml) vegetable 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. Get rid of the lumps.
  2. Add the milk, pumpkin puree, oil, and vanilla extract to the mug.
  3. Stir the wet and dry ingredients together until a smooth batter forms. Be careful not to overmix.
  4. Microwave on high for 1-2 minutes, or until the cake is puffed up and cooked through. Cooking time will vary depending on your microwave's wattage.
  5. Insert a toothpick into the center of the cake. If it comes out clean (or with just a few moist crumbs), it's done. If not, microwave for another 15 seconds.
  6. Let the cake cool for a minute or two before serving. This helps prevent it from being too gummy.