Pumpkin Mug Cake

I am a fan, make that a huge fan, of all things pumpkin. Combine that love with my love for a nice carb loaded breakfast and you pretty much reach euphoric levels here. And if you can give me both of those things in under five minutes I am weak at the knees.
And so today I am willing to share this pure happiness in a mug with you, my dear, dear friends. Here she is, the Pumpkin Mug Cake. One single serving of pumpkin pleasure.

Pumpkin Mug Cake
(adapted from {2 Minute} Coffee Cake in a Mug)
Ingredients
1 Tbsp butter
2 tbsp sugar2 tbsp pumpkin puree
vanilla extract, few drops
1/4 C All Purpose flour
1/8 tsp baking powder
pinch of salt
1 tbsp butter
2 tbsp flour
1 tbsp brown sugar
1/4 tsp pumpkin pie spice
1 Tbsp finely chopped pecans
Directions

1. Soften 1 Tbsp butter in microwave in mug. Stir in 2 tbsp of sugar and mix until well incorporated. Stir in pumpkin, vanilla, flour, baking powder, and pinch of salt; stirring until just combined. Smooth the mixture into the bottom of a mug.
2. For the struesel topping: Combine 1 tbsp of butter, 2 tbsp of flour, 1 tbsp of brown sugar, and 1/4 tsp pumpkin pie spice. Using your fingers, pinch together until toppings form a rough consistency  Pour over top of the cake mixture and top with pecans. 
3. Cook in the microwave for 50-80 seconds depending on your microwave. Make sure to check it after the 50 second mark to make sure you don't over cook it. (Believe me, you will not want it to be over cooked.)
4. Enjoy warm and if you really want to make your day, top with whipped cream.

It may not be as healthy as my pumpkin pie oatmeal, but it is worth every extra empty calorie.