This Pumpkin Mug Cake has the perfect fluffy texture! Ready in under 5 minutes from start to finish, it is warm, cozy, and studded with gooey bits of melted chocolate chips.
I wanted a pumpkin cake that takes all the flavors of the traditional cake, but is made in a fraction of the time!
This microwave pumpkin cake with chocolate chips uses ¼ cup of pumpkin puree, and if you are looking for ways to use the leftover puree, then try the pumpkin cream cheese cake.
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Why you'll love it?
- Light and airy texture reminiscent of a sponge cake.
- Studded with dark chocolate chips.
- Microwave dessert.
- Ready in under 5 minutes.
- Not overly sweet.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- All-purpose flour - It gives stability when combined with pumpkin puree.
- Pumpkin - Use canned 100% pumpkin puree and not pumpkin pie filling as in the pumpkin croissants.
- Brown sugar - Golden brown sugar gave the perfect color and taste for the recipe.
- Oil -Just one tablespoon of flavorless oil adds moisture and prevents the cake from tasting rubbery.
- Baking powder - Double-acting baking powder, containing a dry acid and baking soda, activates upon contact with wet ingredients and again during microwaving, providing a nice lift.
- Cinnamon - Ground cinnamon gives fall vibes.
Variations
- Add chopped toasted pecans along with chocolate chips.
- Use pumpkin pie spice instead of ground cinnamon.
- Omit chocolate chips.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1.Add all dry ingredients into a microwave-safe coffee mug and stir well, breaking any lumps.
2. Add the egg, pumpkin puree, oil and vanilla extract.
3 & 4. Mix thoroughly until it becomes very smooth. Stir in chocolate chips. Microwave for 2 minutes for a narrow mug or 1 minute plus 50 seconds for a wide mug.
Tip: Mix until very smooth to make sure that all ingredients are evenly distributed and the cake cooks up soft and tender.
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How to serve?
As with all mug cake recipes, serve it hot with any of the following toppings:
- More chocolate chips on top.
- A sprinkling of sea salt.
- Dollop of cream cheese frosting.
- Yogurt frosting as in red velvet mug cake.
- Cinnamon or plain whipped cream.
- Vanilla ice cream.
Helpful tips
- Mug - A standard-size microwave-safe wide or narrow coffee mug works for this recipe.
- Wide mug - Cook for 1 minute and 50 seconds.
- Narrow mug - Cook for 2 minutes.
- Stir batter until lump free – Using a spoon, stir the batter until smooth and no lumps remain.
💡 Can you prepare the batter in advance? I recommend against preparing the batter in advance for this recipe, as the ingredients will absorb the egg and result in a dry texture. Additionally, baking powder begins to produce carbon dioxide as soon as it comes into contact with wet ingredients, and again when heated. To achieve the light and fluffy texture of the pumpkin mug cake, it's important to cook it immediately after mixing.
More mug cake recipes
Pumpkin Mug Cake
Ingredients
Dry ingredients
- 3 tablespoons all purpose flour
- 2 tablespoons packed light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ⅛ teaspoon salt
Wet ingredients
- 1 egg, room temperature
- ¼ cup pumpkin puree
- 1 tablespoon vegetable oil
- ½ teaspoon vanilla extract
- 2 tablespoons semi sweet chocolate chips, plus more for topping
Instructions
- Add all dry ingredients into a microwave-safe coffee mug and stir well, breaking any lumps.
- Add the egg, pumpkin puree, oil and vanilla extract. Mix thoroughly until it becomes very smooth. Stir in chocolate chips.
- Microwave for 2 minutes for a narrow mug or 1 minute plus 50 seconds for a wide mug.
- Sprinkle more chocolate chips on top and serve as is or with some whipped cream.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.
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Kelly @ Kelly Lynns Sweets and Treats
Yum!! This is like eating pumpkin pie for breakfast right?!!! Sign me up then! Xoxo 🙂
Maria Doss
Thank you Kelly:)