Ingredients
- 4 tablespoons on plan THM flour (or all-purpose if you're not gluten-free)
- 1 tablespoon Pyure
- 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 3 tablespoons canned pumpkin puree
- 2 tablespoons milk dairy or non-dairy
- 1 tablespoon olive oil
- 1/4 teaspoon vanilla extract
- Optional toppings: whipped cream chopped nuts, a sprinkle of cinnamon
Instructions
- Choose a microwave-safe mug with a capacity of at least 10 ounces to prevent overflow. Lightly grease the inside of the mug with a bit of oil or cooking spray.
- In the mug, whisk together the all-purpose flour, Pyure, baking powder, and pumpkin pie spice until well combined.
- Add the canned pumpkin puree, milk, olive oil, and vanilla extract to the mug. Mix everything together until you have a smooth batter.
- Place the mug in the microwave and cook on high for about 1 minute and 30 seconds to 2 minutes. Cooking time may vary depending on your microwave's power, so keep an eye on the cake. The cake should rise and firm up.
- To check if the mug cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If not, microwave in 15-second intervals until done.
- Carefully remove the mug from the microwave (it will be hot). Allow the cake to cool for a minute or two before adding optional toppings like whipped cream, chopped nuts, or a sprinkle of cinnamon.
Notes
Note: Cooking times are based on a microwave with a wattage of approximately 1000 watts. Adjust the cooking time if your microwave has a different wattage.