Easy Pumpkin Mug Cake Recipe with chocolate chips
Pumpkin Mug Cake is a cozy, single-serve dessert made in minutes. Stir pantry staples with pumpkin purée and warm spices in a mug, microwave until fluffy, and enjoy. Ultra-moist, perfectly spiced, and great with chocolate chips or a dollop of whipped cream.
Equipment
- Microwave-Safe Mug
- Measuring cups and spoons
- Microwave
Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons pumpkin purée
- 2½ tablespoons brown sugar
- 2 tablespoon whole milk
- 1 tablespoon melted butter
- ¼ teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon ground pumpkin spice
- Pinch fine salt
- 2 tablespoons dark chocolate chips
Instructions
- Lightly grease a microwave-safe 12–14 oz mug. Set it aside.
- In the small bowl, whisk pumpkin, milk, butter, and vanilla until smooth. Whisk in the sugar.
- Add flour, baking powder, pumpkin pie spice, and salt. Stir just until combined (don’t overmix). Fold in chocolate chips.
- Cook 60–90 seconds on High until the top is set around the edges but still a touch moist in the center.If needed, add 10-second bursts, avoid overcooking.
- Cool 1–2 minutes and enjoy.
Notes
- Grease the mug before adding the mixture so that it doesn’t stick to the mug.
- Since microwaves are different, you can use 10 second bursts to prevent overcooking.
- Dip a toothpick in the cake to check if it’s fully cooked. If nothing sticks, it’s ready.
- For a soft mug pumpkin mug cake, pull it out when it’s fully set but the top is still shiny.
- Give it a few seconds to cool down and sink back into the mug before adding any toppings so that they don’t seep into the cake.
