¾cupself-rising flouror same amount of all-purpose flour sifted with 2 tsp baking powder
To Make Pudding
Position a rack in the center of the oven and preheat to 350ºF.
In a 10-inch cast-iron skillet over medium heat, combine the pumpkin puree, unsalted butter, malted milk powder, and pumpkin spice. Mix thoroughly until blended, then remove from heat.
In a medium bowl, beat the egg whites until thick stiff. In a separate large bowl, beat the egg yolks with brown sugar, evaporated milk, vanilla extract, and kosher salt until combined.
To temper the eggs, whisk in a spoonful of the warm pumpkin mixture to the egg yolk mix. Slowly pour the egg yolk mixture into the cast iron skillet with the warm pumpkin mixture while whisking constantly.
Once that is all mixed,, add in self-rising flour and whisk together until blended and it resembles a cake-like batter. Finally, fold in the beaten egg whites and spread the pudding batter across the skillet evenly.
To Make Pumpkin Spice Latte Saucing Mix
Whisk together brown sugar, granulated sugar, malted milk powder, corn starch, and pumpkin spice into a small bowl. Whisk together well until everything is smooth and combined.
Sprinkle the sugar mixture evenly over the pumpkin pudding batter.
Place a spatula or a wooden spoon close to the batter. Pour boiling coffee over the back of the spoon or spatula while moving it around the edges of the pan. Do this step slowly; it will prevent the coffee from breaking into the batter.
Carefully place cast iron skillet on a rimmed baking sheet to catch any drips. Transfer to the oven and bake until the top is set and the sauce is bubbling, 30-35 minutes. Let cool for 15 minutes before serving in a bowl.