Pumpkin Mug Cake

Craving something sweet? This Pumpkin Mug Cake comes together in about 5 minutes flat! It's moist, packed with cozy fall flavor, and about to become your new go-to fall treat.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 1

Total Time 6

Servings mug cake

Calories 514

Author Kim

Ingredients

1 tablespoon (14g) unsalted butter
2 tablespoons (30g) milk dairy or nondairy works
2 tablespoons (30g) pumpkin puree
2 tablespoons (25g) brown sugar
1/4 teaspoon vanilla extract
pinch of salt
1/4 cup (30g) all-purpose flour
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking powder
2 tablespoons semi-sweet chocolate chips optional or serve with whipped cream

Instructions

Add the butter to an 8-ounce microwave-safe mug and microwave for about 30 seconds, or until mostly melted.
Stir in the milk, pumpkin, brown sugar, vanilla and salt until combined.
Stir in the flour, pumpkin spice, baking powder and some chocolate chips, if desired.
Sprinkle the top with the remaining chocolate chips, if using. Microwave on high for 1 minute and 25 seconds.
Let cool for about 5 minutes before enjoying. I love this served with whipped cream!

Notes

Pumpkin pie spice: No pumpkin pie spice on hand? Use 1/2 teaspoon cinnamon with a small pinch each of ground ginger, nutmeg, and cloves.

Nutrition