Coat a mug with nonstick spray. Set aside.
In a small bowl combine the milk, oil, pumpkin/sweet potatoes, brown sugar, and vanilla.
In a separate bowl, whisk together the flour blend, baking powder, pumpkin pie spice, and salt.
Add nuts, if desired.
Add the dry ingredients into the wet ingredients and whisk, slowly incorporating the dry ingredients to prevent lumps. Then, scoop the batter into the prepared mug.
Microwave the cake for 100 seconds. Continue to microwave in 10-second increments until set and the cake no longer falls when you open the microwave door. (A total of 120 seconds for a 1200-watt microwave.)
Allow to cool completely.
Garnish with chopped nuts, confectioners' sugar, or a scoop of gluten-free vanilla ice cream.
*Realize that many dairy milk brands contain gum, which may create a sticky/gummy texture. Your best bet is to make your own homemade milk such as <a href="https://glutenfreerecipebox.com/gluten-free-rice-milk-recipe/">Rice Milk</a> or <a href="https://glutenfreerecipebox.com/raw-almond-milk-recipe/"> Unsweetened Almond Mik</a>. Use water over milk containing gum or use less gum in the flour blend.
**Multiple ingredient spice blends may contain a gluten anti-caking agent. If you cannot find a gluten free pumpkin spice, make your own blend at home.