Ingredients
For the mug cake:
- 3 tablespoons all-purpose flour
- 2 tablespoons pumpkin purée not pumpkin pie filling
- 1 tablespoon brown sugar
- 1 tablespoon milk any kind
- 1 tablespoon melted butter or coconut oil
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
- 1 heaping teaspoon dulce de leche plus more for drizzling
For the glaze:
- 2 tablespoons powdered sugar
- 1 teaspoon milk or cream
- Splash of vanilla extract optional
Instructions
- In a microwave-safe mug (8–12 oz), combine flour, pumpkin purée, brown sugar, milk, melted butter, baking powder, cinnamon, nutmeg, and salt. Stir until smooth, do not overmix.
- Drop a heaping teaspoon of dulce de leche onto the center of the batter. Use a toothpick or knife to lightly swirl it in.
- Microwave on high for 45 to 60 seconds, until the top is set and the cake has risen. Let sit for 1 minute.
- In a small bowl, mix powdered sugar and milk to make a pourable glaze. Add vanilla if desired.
- Drizzle glaze over the warm mug cake. Add more dulce de leche on top if you'd like. Enjoy immediately.
Notes
- Don’t OVERCOOK the mug cake, start with 45 seconds and add more time if needed.
- For dairy-free: use plant-based milk and coconut oil; skip the cream glaze or use a vegan version.
- Add chopped pecans or walnuts for a little crunch.