The return of the PSL is an annual event like no other. That’s a pumpkin spice latte for those of you who’ve been living on West Campus, cut off from the rest of society.

Forget your birthday, whatever you do at the end of September, and the airdate of the next season of that reality show you guiltily watch in Stauffer. The beloved PSL is back to rescue you from the chilling winds coming off Lake Ontario.

Like a fruity pinot noir with salmon, the PSL can be paired perfectly with one food and one food only: the mug cake. It’s a sophisticated five-minute meal with the finest of homemade, cream-cheese pumpkin frosting. Impress your friends and Chef Ramsey with this fall treat.

Ingredients:

Mug cake

• 4 tbsp. of flour
• ¼ tsp. of baking powder
• ½ tbsp. of vegetable oil
• 2 tbsp. of pumpkin puree
• 2 tbsp. of milk (can be substituted with sweetened soy)
• 1/8 tsp. of ground cinnamon
• 1/8 tsp. of ground nutmeg

Icing

• One package of softened, light cream cheese
• ½ cup of pumpkin puree
• 1 tsp. of agave (can be substituted with vanilla)
• ¼ tsp. nutmeg
• 6 tbsp. brown sugar
• 1 tsp. cinnamon

Instructions:

Mug cake

1. Mix all cake ingredients.

2. Put them in a medium sized mug.

3. Microwave on default setting for one minute and 15 seconds. Avoid over-heating your mug cake, as it won’t turn out well.

Icing

1. Whisk the icing ingredients together using a whisk or blender.

2. Put the mixture in the corner of a Ziploc bag.

3. Cut off the tip of the corner.

4. Ice up that mug cake.