A simple and cozy autumn recipe perfect for a dorm room or your bungalow on the bay! It brings the warm flavors of fall without needing an oven or complex ingredients.
Ingredients:
4 Tablespoons all-purpose flour
2 Tablespoons brown sugar (or white sugar if unavailable)
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
3 Tablespoons pumpkin puree (canned works great!)
2 Tablespoons milk (any kind: dairy or plant-based)
1/2 Tablespoon vegetable oil or melted butter
1/4 teaspoon vanilla extract
a pinch of nutmeg (optional)
Instructions:
In a microwave-safe mug, mix the flour, sugar, baking powder, cinnamon, and nutmeg until well combined. Add the pumpkin puree, milk, oil (or melted butter), and vanilla extract. Stir until smooth and fully incorporated. Microwave on high for 1 to 2 minutes (microwave times vary, so start with 1 minute and check if the cake is done—if it still looks wet on top, microwave in 15-second intervals until it sets). Carefully remove the mug from the microwave (it’ll be hot!) and let it cool for a minute.
Top your mug cake with whipped cream, a scoop of vanilla ice cream, a drizzle of maple syrup or caramel sauce, and a sprinkle of chopped nuts or chocolate chips. Enjoy your sweet treat while watching the leaves fall from trees!