1tablespoon plus 1 teaspoonwhite sugarplus more for topping
¼teaspoonpumpkin pie spice
2tablespoonspumpkin pureenot pumpkin pie filling
1teaspoonneutral oilsuch as canola or vegetable oil
whipped cream and ground cinnamonfor serving
In a small mixing bowl, whisk together the all-purpose flour, sugar, cinnamon, pumpkin pie spice, baking soda, and pinch of salt. Whisk in the milk, pumpkin puree, oil and vanilla. Stir until just combined, careful to not overmix.
Pour the batter into a 12 ounce coffee mug. Sprinkle a pinch or two of sugar on top if desired. Microwave on high power for 1 and ½ minutes. Let rest for one minute before serving. Top with whipped cream and a sprinkle of cinnamon. Enjoy!
I recommend using a small to medium coffee mug that isn't too narrow. The mug in the photos is 12 ounces and is a little wider at the top than the bottom. I don't recommend using very wide latte mugs.
Microwave cook times can vary, so start out by cooking for 1 and ½ minutes. Add an extra 15 seconds at a time as needed.
Add-ins: You can fold in toasted pecans or walnuts, chocolate chips or dry fruit to the batter or sprinkle it on top before microwaving.
Make it vegan by using soy or almond milk and dairy-free whipped cream.