Pumpkin Mug Cake

pumpkin cake topped with chocolate chips in a white mug.

This Microwave Pumpkin Mug Cake is warm, cozy, and perfectly fluffy, with melty chocolate chips and plenty of cinnamon in every bite. It's the perfect way to use up leftover canned pumpkin purée!

Course Dessert

Cuisine American

Keyword pumpkin mug cake, pumpkin spice mug cake

Prep Time 2

Cook Time 2

Total Time 4

Servings Serving

Calories 454kcal

Author Maria Doss

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
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 a few extra chocolate chips on top and enjoy while it's warm! For an extra-special treat, add a dollop of whipped cream before serving.

Video

Notes

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.

Nutrition