Pumpkin Mug Cake with Chocolate Chips and Spices Recipe
A quick and easy Pumpkin Mug Cake recipe perfect for a single serving dessert. This moist and flavorful cake combines pumpkin puree with warm spices, chocolate chips, and a tender crumb, all cooked conveniently in the microwave for just 90 seconds. Ideal for satisfying fall-inspired sweet cravings without the fuss of baking a whole cake.
- Prep Time: 2 minutes
- Cook Time: 1 minute 30 seconds
- Total Time: 3 minutes 30 seconds
- Yield: 1 serving
- Category: Dessert
- Method: Microwaving
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 3 Tbsp. pumpkin puree
- 1 egg
- 2 Tbsp. whole milk
- 1 tsp. oil (melted coconut oil recommended)
Dry Ingredients
- 2 Tbsp. coconut sugar
- 1/4 cup gluten free 1-to-1 baking flour (or all-purpose flour)
- 1/4 tsp. pumpkin pie spice
- 1/4 tsp. baking powder
- A pinch of salt
Add-ins and Toppings
- 2 Tbsp. chocolate chips (plus more for sprinkling on top, if desired)
- A scoop of cool whip, vanilla ice cream, or Greek yogurt, or a drizzle of heavy cream, half-and-half, or your favorite seasonal coffee creamer (optional)
Instructions
- Prepare the Mug: Lightly grease a coffee mug or ramekin to prevent sticking.
- Combine Wet Ingredients: In the mug, add pumpkin puree, egg, whole milk, coconut sugar, and melted coconut oil. Whisk thoroughly until the mixture is smooth and uniform.
- Add Dry Ingredients: To the wet mixture, add the gluten free baking flour, pumpkin pie spice, baking powder, and a pinch of salt. Mix well until fully incorporated without lumps.
- Fold in Chocolate Chips: Gently fold 2 tablespoons of chocolate chips into the batter. Optionally, sprinkle a few extra chocolate chips on top for added texture and appearance.
- Microwave Cooking: Microwave the mug cake on high for 90 seconds. Microwave powers vary, so adjust cooking time slightly if necessary to avoid overcooking which can make the cake chewy.
- Add Toppings and Serve: Once cooked, top your mug cake with your choice of a scoop of cool whip, vanilla ice cream, Greek yogurt, or a drizzle of heavy cream, half-and-half, or seasonal coffee creamer. Enjoy immediately.
Notes
- Microwave wattages vary; if the cake is undercooked, add 10-15 seconds more. Overcooking can make it tough.
- Use gluten free 1-to-1 baking flour to keep this recipe gluten free, or substitute with all-purpose flour if gluten is not a concern.
- Try swapping coconut sugar with brown sugar or maple syrup for a different flavor profile.
- This mug cake is best eaten fresh, as microwaved cakes tend to dry out or harden upon reheating.
- For a vegan version, substitute the egg with a flax egg and use a plant-based milk.
