• In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, and espresso.
• In a separate large bowl, mix together pumpkin puree and ¼ cup sugar until smooth. Mix in vanilla.
• Gently mix half of the dry ingredient mixture and half of the milk into pumpkin until just combined. Repeat with remaining dry ingredients and milk.
• Lightly spray 4 8-ounce heat-proof mugs with cooking spray and fill about ¾ to the top with batter.
• Place in microwave and bake for about one minute. Remove and let cool slightly.
• Once mug cakes have cooled a little bit, top with whipped cream and drizzle caramel sauce over the top. These mug cakes are best enjoyed hot, but whipped cream will melt if put on too quickly.

Homemade Whipped Cream

• In the clean bowl of a stand mixer (or in a large bowl with a hand mixer) set to medium-high speed, beat cream, sugar, and vanilla until stiff peaks form.

Homemade Caramel Sauce

• In a medium saucepan, heat granulated sugar over medium heat. Stir frequently with a rubber spatula until sugar turns into a smooth amber-color liquid.
• Stir the butter into sugar. You’ll notice that the mixture will bubble quite a bit with the addition of the butter. Stir this mixture for about 2 minutes, until the butter is completely melted.
• Stir the cream into the mixture and let it come to a boil.
• Remove the saucepan from the heat and stir in salt.
• Pour the mixture into an airtight container like a mason jar. Store in fridge until you’re ready to use.