Fall has arrived, my fellow MU students. This can only mean one thing: pumpkin pie. Glorious, glorious pumpkin pie. I know the difficulties of having to wait until Thanksgiving break for a piece of that succulent deliciousness. But to ease to your pain and sorrow, I have come up with a recipe for a delicious alternative that just might blow your mind: Pumpkin Pie Mug Cake. As you can tell from the name, it is indeed a cake inside of a mug. Mind blown yet? All you need is a few ingredients and access to a microwave and you will be dining in pumpkin pie heaven in less than two minutes!

Ingredients:

1 egg
2 tablespoons of milk
1/4 cup of canned pumpkin
6 tablespoons of flour
1/4 cup of sugar
1/4 teaspoon of baking powder
1/4 teaspoon of cinnamon
1/4 teaspoon of salt
1/8 teaspoon of vanilla extract
Whipped cream for topping (optional)

Directions:

Combine all of the ingredients into your largest coffee mug and mix them together with a fork. Mix them together long enough so there are few to no lumps in the batter. Once thoroughly mixed, place mug into microwave and cook on high for one minute and 30 seconds (cake will tend to overflow — if so, just wipe off). Once the microwave is finished, check if the cake is done by inserting a toothpick in the middle of the cake. If it is done, nothing should be on the toothpick when you take it out. If the cake is not done, cook on high for another 20 seconds. Be careful to not cook it too long, as it will become rubbery. Once done, take the mug out of microwave, add whipped cream and enjoy!