Description
This Pumpkin Mug Cake is a quick and easy single-serving dessert, perfect for satisfying fall cravings without the fuss. Made with pumpkin puree, warm spices, and melty chocolate chips, it combines comforting flavors in a moist cake ready in minutes. Ideal for a cozy treat or an instant sweet fix, it’s microwaved to perfection and can be topped with cool whip, vanilla ice cream, Greek yogurt, or a drizzle of your favorite creamy topping.
Ingredients
Dry Ingredients
- 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
- Pinch of salt
- 2 Tbsp. coconut sugar
- 2 Tbsp. chocolate chips (plus more for sprinkling overtop, if desired)
Wet Ingredients
- 3 Tbsp. pumpkin puree
- 1 egg
- 2 Tbsp. whole milk
- 1 tsp. oil (melted coconut oil recommended)
Toppings (Optional)
- 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
Instructions
- Prepare the mug: Lightly grease a coffee mug or ramekin to prevent sticking and ensure easy removal of the cake.
- Mix wet ingredients: In the prepared mug, add the pumpkin puree, egg, whole milk, coconut sugar, and melted coconut oil. Whisk these together until fully combined and smooth, creating a uniform batter.
- Add dry ingredients: Sprinkle in the gluten free baking flour (or all-purpose flour), pumpkin pie spice, baking powder, and a pinch of salt. Stir gently but thoroughly until the batter is smooth without lumps.
- Incorporate chocolate chips: Fold in 2 tablespoons of chocolate chips evenly into the batter, then sprinkle a few extra chips over the top if desired for a melty chocolate garnish.
- Microwave cooking: Place the mug in the microwave and cook for 90 seconds. Be careful not to overcook, as this will make the cake chewy. Microwave times may vary, so adjust accordingly to achieve a moist, tender cake.
- Add toppings and serve: Once cooked, top the mug cake with your choice of cool whip, vanilla ice cream, Greek yogurt, or a drizzle of heavy cream, half-and-half, or seasonal coffee creamer. Enjoy immediately for the best taste and texture.
Notes
- You can substitute the gluten free flour with regular all-purpose flour if not avoiding gluten.
- Microwave power varies, so start with 90 seconds and adjust time in 10-second increments if needed.
- For a vegan version, replace the egg with a flax egg and use a plant-based milk, but texture may vary.
- Be careful not to overcook to maintain a soft, moist texture.
- Adding extra chocolate chips on top creates a nice melted chocolate crust after microwaving.
