Chocolate Pumpkin Mug Cakes!

One bowl + 2 mugs + microwave = heavenly dessert! 

1/2 cup all-purpose flour 

1/2 cup granulated sugar

6 tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

6 tablespoons milk or evaporated milk (or yogurt)

4 tablespoons canned pumpkin (not pie filling)
1 large egg

2 teaspoons vegetable oil

1/2 teaspoon vanilla extract

In a large bowl, combine the flour, sugar, cocoa, baking powder, salt, and cinnamon. 

Whisk until blended. 

Add the remaining ingredients and whisk until blended and smooth. 

Spoon the batter into 2 mugs and microwave for 90 seconds (I did them one at a time!).

If desired, dust with powder sugar before serving (I put a star-shaped cookie cutter on top of the cakes before sifting powdered sugar over top).

Makes 2 mug cakes