A warm and cozy single-serving pumpkin cake made right in a mug with pumpkin puree, pumpkin pie spice, and melty chocolate chips. It cooks in about 90 seconds for an easy fall-inspired dessert whenever a sweet craving strikes.
3 Tbsp. pumpkin puree
1 egg
2 Tbsp. whole milk
2 Tbsp. coconut sugar
1 tsp. oil (such as melted coconut oil)
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. chocolate chips, plus more for sprinkling overtop if desired
Cool whip, vanilla ice cream, Greek yogurt, heavy cream, half-and-half, or seasonal coffee creamer, optional for serving
Use gluten free 1-to-1 baking flour for a gluten-free version, or substitute regular all-purpose flour.
White chocolate chips, chopped pecans, or walnuts can be used for variations.
Avoid overcooking because excessive microwave time can make the cake rubbery or chewy.
The cake has the best texture when served immediately after cooking.
Cover and refrigerate leftovers for up to 3 days. Reheat in 10 to 20 second intervals with a damp paper towel loosely covering the mug.
If a reheated cake seems dry, add a small drizzle of milk, cream, or syrup before serving.
Find it online: https://chocolatecoveredamy.com/pumpkin-mug-cake/