For a larger serving you can double this recipe.
In a mug or small bowl, mix together ingredients in the order they are listed.
Mix well, then use the back of a spoon to smooth out the batter.
Microwave on high for 90 seconds. (If you double the recipe, increase microwave time to 2 minutes).
Let fully cool. This cake is best eaten directly out of the mug. And if desired top with "cream cheese frosting" or whipped coconut cream.
Sweetener Options: using a liquid sweetener like maple syrup is recommended, but if you want to use a granulated sweetener, try increasing the pumpkin puree to 2 1/2 or 3 Tablespoons.
Ground chia seed meal with also work in place of ground flax seed. I personally like this little pumpkin cake best with ground golden flax.
Tip: so that no pumpkin puree goes to waste, when I open a new can of pumpkin puree, I measure out 2 Tablespoon sized portions in an ice cube tray, freeze, then store in a baggie in the freezer for easy use. - Then simply microwave the pumpkin puree ice cube for 30 to 40 seconds to thaw, and mix in remaining ingredients.