Pumpkin Mug Cake
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A quick and easy PUMPKIN MUG CAKE that’s filled with chocolate chips and is ready in just 5 minutes!
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.
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 tbsp milk.
More pumpkin recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Pumpkin Mug Cake
Ingredients
- 4 tbsp whole wheat flour
- 2 tbsp brown sugar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 tbsp milk
- 2 tbsp pumpkin
- 1/2 tsp vanilla extract
- 2 tbsp 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 tbsp of the chocolate chips.
- Microwave the cake for 2 minutes. Then, top it with the remaining chocolate chips.
Notes
Nutrition
UPDATE NOTE: This post was originally published in September 2014. It was updated with new text and photos in September 2020.
You know, I only like white chocolate in chip form… as a bar… ew. But now I’m intrigued…
White chocolate meshes so well with fall flavored things. I am definitely going to have to make this recipe. I never use my mugs for fun things like cake. Plus I love pumpkin. Literally obsessed. I think butterscotch chips would be really good in this. I have been putting some in my pumpkin oatmeal and they are the bomb.
White chocolate is my downfall and I could faceplant it like it’s going out of style.
Loooove white chocolate! And definitely don’t think it gets the credit it deserves. I mean, I know it’s technically not chocolate, but PSLs aren’t technically pumpkin and ppl seem to love those anyways. And it’s been way too long since I’ve made a mug cake. Really need to change that.
There’s a special spot in my heart for white chocolate because like you said, it’s underrated. So when there’s an opportunity for white chocolate, I usually take it. Love mug cakes because I don’t have to wait long to make (and eat) it 😀
Hhaa yes… mug cakes were invented for the impatient people like you and I.
White chocolate chips totally need more attention! Confession: sometimes I’m too lazy to make a whole big pan of something and I just eat the white chocolate chips right outta the bag. But a single serving mug size! I think I could handle this on even my laziest day 🙂 Love!
Confession: so do I 😀 Nothing wrong with that!
I do think white chocolate is the wicked step child of chocolate… your mug cake looks great though! 🙂
Mug cakes/brownies are simultaneously the bane of my existence and the love of my life. I love convenience of it but it can be a little too convenient to have a brownie or cupcake at my fingertips like that. I have zero self control sometimes haha
Pinning!
Yep–they’re amazing until you become addicted and eat one every night after dinner….
I definitely like white chocolate but I never think to use it – except in my white chocolate and blueberry cookies. I love the idea of using it in pumpkin! Also – it’s been way, way too long since I had a mug cake. Need to change that soon.
Mug cakes are god’s gift to sweet tooths who just don’t have the patience to bake all the time haha. White chocolate/pumpkin is apparently a huge food combo trend this season!
HAHA they seriously are.