Ingredients:
5 Tbs all purpose flour
3 Tbs canned pumpkin puree (plain)
1 Tbs canola oil
1/2 up to1 tsp cinnamon powder
pinch fresh grated nutmeg
1 large egg
1/4 tsp baking soda
1-2 Tbs powdered sugar
caramel syrup (used for ice cream)
garnishes: whipped cream, vanilla ice cream
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-nsl71HUSHpYS8OiZF2JrPhuwpPUG0lqE_4bIai2iRPkDoSgbYNR6e_CqYDGafgkUvfC7t0JvpfNabxOvz9goG_q0g2rSvI-ROm3KO1IlfnErucv8_43cfklYtFQOqBlsrPF0TT_ZH0/s200/100_5315.jpg)
Mix all ingredients (except caramel syrup) to make a batter.
Pour into a microwave safe mug that has been sprayed with cooking spray or lightly oiled. Put in microwave on high for 2 1/2
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGau6rRXdhOTOHWy74zV-egA7btY6geGcBEcZ8ZgulLIg1vo9AX_pXKyirqLTE4d4CfxHOcco-4n1xxw1KznDrK1AQfEm9o40509bSDxoeFAWcfGFl7gt9Dwrtet0nfJdDvPVLEDg5Ao/s200/100_5317.jpg)
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