Pumpkin Chocolate Chip Mug Cake
This Pumpkin Chocolate Chip Mug Cake is a delicious way to satisfy your craving for something sweet. Made in less than 2 minutes in the microwave, this is the ultimate easy dessert. This recipe is gluten-free and dairy-free.
Recipe Highlights
Mug cakes are such a great easy, single-serving dessert that you can make in just a few minutes. They are perfect for when you don’t want to bake an entire cake, but you just want something sweet to satisfy your cravings.
This Pumpkin Chocolate Chip Mug Cake uses real pumpkin puree in the batter, and it is so perfectly fluffy and scrumptious.
Recipe Steps
Step One
The first step to making any mug cake is to spray a microwavable mug or small ramekin with nonstick cooking spray. Then, add in the pumpkin puree, maple syrup, and the egg white.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Next, add your dry ingredients to the wet ingredients and stir. I like to use a small whisk to ensure there are no clumps.
Step Three
The last step is to microwave your Pumpkin Mug Cake. In my microwave, I usually cook mug cakes for 75 seconds. But, you may need to bake it up to 90 seconds or even 120 seconds.
You will know when the mug cake is done because it will have doubled in size and will appear fluffy on top.
Step Four
Remove your single-serve Pumpkin Mug Cake from the microwave. If you want, you can turn the cake out onto a serving plate. Or, you can just eat it right out of the mug.
FAQs
I really like the Bob’s 1-to-1 Gluten-Free Baking Mix.
Other Mug Cake Recipes You Might Like
Or, check out my entire index of Clean Eating Desserts!
I hope you make this recipe! If you do, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!
PrintPumpkin Chocolate Chip Mug Cake
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
- Yield: 1 1x
- Diet: Gluten Free
Description
This Pumpkin Chocolate Chip Mug Cake is a delicious way to satisfy your craving for something sweet. Made in less than 2 minutes in the microwave, this is the ultimate easy dessert. This recipe is gluten-free and dairy-free.
Ingredients
- Nonstick cooking spray
- 2 tablespoons pumpkin puree
- 1 egg white
- 1 tablespoon maple syrup
- 2 tablespoons gluten-free flour (I used the Bob’s 1-to-1 Gluten-Free Baking Mix)
- 1/4 teaspoon baking powder
- 1/4 teaspoon pumpkin pie spice (or ground cinnamon)
- 1 tablespoon chocolate chips
- 1/8 teaspoon sea salt
Instructions
- The first step to making any mug cake is to spray a microwavable mug or small ramekin with nonstick cooking spray.
- Then, add in the pumpkin puree, maple syrup, and the egg white.
- Next, add in the flour, baking powder, pumpkin pie spice (or cinnamon), chocolate chips, and sea salt to the wet ingredients and stir.
- The last step is to microwave your Pumpkin Mug Cake. In my microwave, I usually cook mug cakes for 75 seconds. But, you may need to bake it up to 90 seconds or even 120 seconds.
- Remove your single-serve Pumpkin Mug Cake from the microwave. If you want, you can turn the cake out onto a serving plate. Or, you can just eat it right out of the mug.
- Category: Dessert
- Method: Microwave
- Cuisine: American
Keywords: gluten-free mug cake, pumpkin mug cake, single-serving pumpkin cake
Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.
how much pumpkin puree ? didn’t see measurement for it.
Two tablespoons! So sorry, I left it out but just added it to the recipe card.
This is such an easy dessert that is pretty darned tasty!
★★★★★