Ingredients:

  • 4 tbsp all-purpose flour (32g)
  • 2 tbsp light brown sugar, packed (25g)
  • ½ tsp pumpkin pie spice (1g)
  • ¼ tsp baking powder (1g)
  • 1 pinch salt (0.5g)
  • 3 tbsp pumpkin puree (45g)
  • 2 tbsp milk (30ml)
  • 1 tbsp unsalted butter, melted (14g)
  • ¼ tsp vanilla extract (1ml)

Instructions:

  1. In a 12 oz microwave-safe ceramic mug, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, and salt until no large clumps of brown sugar remain.
  2. Stir in the pumpkin puree, milk, melted butter, and vanilla extract. Mix until the batter is smooth and mahogany-colored, scraping the bottom edges of the mug to ensure no dry flour pockets remain.
  3. Cook on high in the microwave for 90 seconds to 2 minutes. The cake is finished when the top looks set but slightly tacky to the touch.
  4. Let the cake rest for 1 minute to allow the residual heat to finish cooking the center.