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Home » Recipes » Desserts

Pumpkin Mug Cake

By Erin · September 26, 2014 · Updated September 25, 2020 · 36 Comments

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cake in a mug with text overlay

A quick and easy PUMPKIN MUG CAKE that's filled with chocolate chips and is ready in just 5 minutes!

cake in a mug

Recipe features

  • A delicious pumpkin cake that's ready in just 5 minutes
  • A quick and easy dessert recipe
  • Even better when topped with chocolate chips

Ingredient notes

Flour - whole wheat, but can sub all purpose flour

Brown sugar - can sub cane sugar

Milk- any kind

Method

Start by stirring the dry ingredients--flour, brown sugar, pumpkin pie spice, baking soda, and salt--together in a mug.

Then, add the milk, pumpkin and vanilla to the mug and whisk until the batter is smooth.

cake batter in a mug

Microwave the cake for 2 minutes. Then, top the whole thing with chocolate chips and dig in!

Notes

  • Don't have pumpkin pie spice? Use cinnamon instead.
  • Want to switch it up? Try using white chocolate chips.
  • Sweetener: I found brown sugar to work best, but cane sugar works too. Can also use maple syrup instead, though if you do that, I'd only use 2 tablespoon milk.

More pumpkin recipes

  • Vegan Pumpkin Cake
  • Pumpkin Pie Overnight Oats
  • Cream Cheese Pumpkin Hummus

cake in a mug with chocolate chips

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

cake in a mug

Pumpkin Mug Cake

A quick and easy pumpkin mug cake that's filled with chocolate chips and is ready in just 5 minutes!
No ratings yet
Print Pin Rate
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Servings: 1
Author: Erin

Ingredients

  • 4 tablespoon whole wheat flour
  • 2 tablespoon brown sugar
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoon milk
  • 2 tablespoon pumpkin
  • ½ teaspoon vanilla extract
  • 2 tablespoon chocolate chips optional

Instructions

  • Stir flour, sugar, pumpkin pie spice, baking soda, and salt together in a mug.
  • Add milk, pumpkin and vanilla to the mug and stir to combine. Then, stir in 1 tablespoon of the chocolate chips.
  • Microwave the cake for 2 minutes. Then, top it with the remaining chocolate chips.

Notes

*Calories are an estimation 

Nutrition

Calories: 382kcal | Carbohydrates: 69g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 1259mg | Potassium: 262mg | Fiber: 4g | Sugar: 46g | Vitamin A: 2657IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in September 2014. It was updated with new text and photos in September 2020.

« Roasted Red Potatoes
Pear and Cinnamon Muffins »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Amanda @ Diary of a Semi-Health Nut says

    October 17, 2014 at 9:33 pm

    This looks so freaking good! Why have I never thought to put white chocolate chips with pumpkin?? Thanks for pinning this to my pumpkin group board! I'm planning on including this in a pumpkin recipe round-up on Lifehack if that's cool with you! 🙂

    Reply
    • Erin says

      October 17, 2014 at 10:39 pm

      Thank you Amanda! And yes that's great... I will keep my eyes out for the Lifehack round-up 🙂

      Reply
  2. Davida @ The Healthy Maven says

    October 01, 2014 at 9:17 am

    I'm not bigggg into white chocolate chips but that's mostly because I'm not a huge chocolate person! I know, I'm the worst. But if you can come around to yogurt then maybe I can come around to white chocolate? Challenge accepted.

    Reply
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