Ingredients
Wet Ingredients
- 1 tablespoon (14g) unsalted butter
- 2 tablespoons (30g) milk, dairy or nondairy works
- 1 tablespoon (15g) pumpkin puree
- 1/4 teaspoon vanilla extract
Dry Ingredients
- 2 tablespoons (25g) brown sugar
- 1/4 cup (30g) all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking powder
- Pinch of salt
Add-Ins & Toppings
- 2 tablespoons semi-sweet chocolate chips, optional
- Whipped cream, optional for serving
Instructions
- Melt Butter: Add the 1 tablespoon (14g) unsalted butter to an 8-ounce microwave-safe mug and microwave for about 30 seconds, or until mostly melted.
- Combine Wet Ingredients: Stir in the 2 tablespoons (30g) milk, 1 tablespoon (15g) pumpkin puree, 2 tablespoons (25g) brown sugar, 1/4 teaspoon vanilla extract, and a pinch of salt until combined.
- Add Dry Ingredients and Chocolate Chips: Stir in the 1/4 cup (30g) all-purpose flour, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon baking powder, and semi-sweet chocolate chips if desired.
- Top with Chocolate Chips: Sprinkle more chocolate chips on top if using as a garnish.
- Microwave Cake: Microwave on high for 1 minute and 25 seconds, watching to avoid overflow.
- Cool and Serve: Let cool for about 5 minutes before enjoying. Serve warm topped with whipped cream if desired.
Notes
- Use a microwave-safe mug with at least 8-ounce capacity to prevent overflow while cooking.
- Feel free to substitute pumpkin pie spice with cinnamon and nutmeg if needed.
- For a dairy-free version, use plant-based milk and vegan butter.
- Adjust cooking time slightly based on your microwave’s wattage to avoid over or undercooking.
- Adding chocolate chips is optional but recommended for added richness and texture.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwaving
- Cuisine: American
- Diet: Vegetarian
