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Pumpkin Mug Cake

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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.

Ingredients

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

Instructions

  1. Lightly grease a microwave-safe coffee mug or 6-oz. ramekin.
  2. Add the pumpkin puree, egg, whole milk, coconut sugar, and oil. Whisk until well combined.
  3. Add the flour, pumpkin pie spice, baking powder, and a pinch of salt. Mix until combined.
  4. Gently fold in the chocolate chips.
  5. Sprinkle additional chocolate chips over the top if desired.
  6. Microwave for about 90 seconds, taking care not to overcook the cake.
  7. Check that the cake has risen and the top appears set rather than wet. Adjust the cooking time slightly if necessary based on the power of your microwave.
  8. Add your desired topping and serve immediately while warm.

Notes

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.

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