Ingredients:

  • 1/4 cup (30g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 3/4 tsp (2g) pumpkin pie spice
  • 1/4 tsp (1g) baking powder
  • 1 pinch (0.5g) salt
  • 2 tbsp (30g) pumpkin puree
  • 2 tbsp (30ml) milk
  • 1 tbsp (14g) melted unsalted butter
  • 1/4 tsp (1ml) vanilla extract

Instructions:

  1. Combine 1/4 cup all-purpose flour, 2 tbsp granulated sugar, 3/4 tsp pumpkin pie spice, 1/4 tsp baking powder, and 1 pinch salt directly in a 12 oz microwave-safe ceramic mug.
  2. Whisk the dry ingredients with a fork until the spice is evenly distributed and no clumps of flour remain.
  3. Create a small well in the center of the dry ingredients.
  4. Stir in 2 tbsp pumpkin puree, 2 tbsp milk, 1 tbsp melted unsalted butter, and 1/4 tsp vanilla extract.
  5. Mix gently until the batter is smooth and the color is a consistent deep orange; do not overmix.
  6. Microwave on high for 90 seconds to 2 minutes until the top looks set and springs back slightly when touched.
  7. Let the cake sit for 1 minute to allow the residual heat to finish setting the center.