If you feel like a seasonal sweet bake without the effort then you really need to try my Choc Chip Pumpkin Mug Cake. This mug cake recipe makes a single serve and is made in less than 10 minutes, perfect for when the craving hits! The texture is moist and delicious with pools of melted chocolate in every mouthful. Top with a scoop of chocolate or vanilla ice cream or a drizzle of custard to really take this dessert to the next level.
I love a dessert that tastes amazing but also leaves me feeling amazing and this pumpkin mug cake is exactly that! Made using ingredients like pumpkin puree, almond flour and egg and naturally sweetened with maple syrup, this healthy mug cake provides 12 grams of protein and 4 grams of fibre as well as healthy fats. Basically everything you need in a dessert to avoid a sugar crash, which consequently leaves you feeling crappy. Instead you have stable blood sugar levels and a sustained release of energy, leaving you feeling amazing with that sugar craving smashed to smithereens.
If you’re looking for more pumpkin recipes then definitely try my Perfect Pumpkin Quinoa Salad, Gluten Free Chocolate Chip Pumpkin Bread or my Roasted Pumpkin and Tomato Soup. And if you are looking for more mug cake recipes and love single serve desserts then try my Double Choc Chunk Protein Mug Cake.
Ingredients You Need to Make This Choc Chip Pumpkin Mug Cake
I was able to find the handful of simple ingredients needed for this recipe at my local grocery store! I’ve listed everything you will need below, including possible substitutions and ingredient notes. For ingredient quantities, see the recipe card at the bottom of this post.
- egg – it’s not often that you would get one whole egg per serve of cake, which is what helps this dessert to be higher in protein and lower glycemic index.
- pumpkin puree – I’ve made my own pumpkin puree using a Kent Pumpkin, but you can use canned pumpkin puree if preferred. I have heard that Libby’s Pumpkin Puree is less sweet than pumpkin puree made using a Kent pumpkin so if you are using Libby’s then you might want to add a teaspoon or so of coconut sugar. Because the pumpkin puree adds so much moisture,
- pure maple syrup – make sure to choose pure maple syrup and not maple flavoured syrup, which is made using high fructose corn syrup and not very good for you.
- vanilla extract – you can swap vanilla extract for 1/8 teaspoon pumpkin pie spice blend or a pinch of ground cinnamon, ground cloves and ground nutmeg if you prefer more of a spiced flavour.
- baking powder – make sure to use baking powder and not baking soda, two totally different things!
- almond flour – almond flour is great for adding iron, calcium, healthy fats, protein and fiber!
- tapioca flour
- dark chocolate chips – you can swap dark chocolate chips for chopped up dark chocolate. If you’re not a fan of chocolate and want to leave out the chocolate chips I would recommend adding about a teaspoon of coconut sugar to the batter.
How to Make Choc Chip Pumpkin Mug Cake
This is a great dessert to make on a warmer day because there is no need to turn on the oven! It’s cooked in the microwave in under 2 minutes.
To make this mug cake, add the egg, pumpkin puree, maple syrup and vanilla extract to a microwave-safe mug and whisk until well combined.
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Sieve the baking powder into the mixture and then add the almond flour and tapioca flour and stir to create a smooth cake batter.
Add the chocolate chips and stir through. You might want to sprinkle some extra chocolate chips onto the top of the batter.
Place the mug into the microwave and microwave for 1 minute and 30 seconds. Cooking times can vary depending on your microwave, they all cook a little differently.
Serve warm. Top with a scoop of vanilla ice cream if you want to take your mug cake to the next level!
Storage
Store any leftovers in the mug covered in the fridge for up to 3 days.
Choc Chip Pumpkin Mug Cake
Equipment
- Small whisk
- Mug microwave-proof
- Microwave
Ingredients
- 1 large egg
- 1 tablespoon pure maple syrup
- ¼ teaspoon vanilla extract
- 1 tablespoon pumpkin puree
- ¼ teaspoon baking powder
- 2 tablespoons almond flour
- 1 tablespoon buckwheat flour
- 1 tablespoon tapioca flour
- 3 teaspoons dark chocolate chips
Instructions
- To a large mug add the egg, maple syrup, vanilla extract and pumpkin puree and whisk with a fork or small whisk to combine.
- Sieve the baking powder into the mug and then add the almond flour, buckwheat flour and tapioca flour. Whisk to create a smooth batter.
- Add the chocolate chips and stir through.
- Place the mug into the microwave and microwave for 1 minute and 30 seconds. Different microwaves cook at different levels of power so might need to cook for a little longer.
- Serve warm topped with a scoop of vanilla ice cream.
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