Ingredients:

  • 4 tbsp (32g) All-purpose flour
  • 2 tbsp (30g) Pumpkin purée
  • 1.5 tbsp (22g) Brown sugar, packed
  • 1 tbsp (15ml) Neutral oil or melted butter
  • 1 tbsp (15ml) Milk of choice
  • 1/2 tsp Pumpkin pie spice
  • 1/4 tsp Baking powder
  • 1/8 tsp Salt
  • 1/4 tsp Vanilla extract
  • 1 tbsp (15g) Semi-sweet chocolate chips (optional mix-in)
  • 1 tsp Chopped pecans or walnuts (optional mix-in)

Instructions:

  1. In a 12 oz microwave-safe mug, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, and salt until no large clumps remain.
  2. Add the pumpkin purée, oil (or melted butter), milk, and vanilla extract to the mug. Stir until the batter is smooth and forms a thick, uniform paste.
  3. Fold in the chocolate chips or chopped pecans if using. Place the mug in the center of the microwave.
  4. Cook on high for 70 to 90 seconds. The cake is done when the top looks matte and set.
  5. Allow the mug to rest inside the microwave for 1 minute after cooking to let the residual heat finish setting the center crumb.