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    You are here: Home / Dessert / Chocolate Chip Pumpkin Mug Cake

    LAST UPDATED: January 28, 2022 • FIRST PUBLISHED: October 10, 2018

    Chocolate Chip Pumpkin Mug Cake

    Jump to Recipe Print Recipe
    Collage Showing Steps for Making Pumpkin Mug Cake: Mix Dry Ingredients, Add Wet Ingredients, Stir, Add Chocolate Chips, then Microwave

    You're just three minutes away from this decadent, chocolate chip studded, vegan vanilla ice cream topped, single-serving pumpkin mug cake!

    Pumpkin Mug Cake and Scoop of Vanilla Ice Cream in a Tea Cup with Spoon

    I think it's safe to say that I generally eat pretty healthy. However, when I've got that hankering, I have an uncanny ability to produce something sweet out of thin air. My husband was amazed by this when we first got together.

    When you need something sweet...

    (and by "you" I mean "me")

    Spoon Sitting on Top of a Chocolate Chip Pumpkin Mug Cake Holing a Scoop of Cake

    ...pretty much anything can happen.

    Chocolate chip topped peanut butter by the spoonful.

    Grilled almond butter and mango sandwiches.

    Ritz crackers topped with maple syrup sweetened almond butter.

    Mug cake.

    Close Up of Pumpkin Mug Cake with a Scoop of Ice Cream

    I didn't invent that last one. I've known about these things for a while, and unfortunately, this isn't the kind of thing you can just unlearn. You're forever stuck with the knowledge that there's cake available at all times.

    Once fall hits I start cracking open cans of pumpkin puree like crazy, and often I don't use a whole can at once. Mug cake is the perfect excuse to use up 1.5 tablespoons of that leftover pumpkin puree. You really don't need an excuse though.

    This sucker takes just about three minutes to whip up.

    A few spoonfuls of flour, baking powder, spices and a pinch of salt. Then non-dairy milk, maple syrup, oil, pumpkin puree. Chocolate chips go in last. Stir it up, zap for a minute and dig in.

    Collage Showing the Steps for Making Chocolate Chip Pumpkin Mug Cake: Mix Dry Ingredients, Add Wet Ingredients, Stir, Fold in Chocolate Chips, and Microwave

    Preferably top it with a scoop of dairy-free ice cream, but that's your call.

    Tips for Making Perfect Pumpkin Mug Cake

    • Microwave ovens vary in power, so you may need to cook yours a bit more than one minute. If it's not cooked after the first minute, zap it again in 30 second increments.
    • Be careful not to get your coconut oil too hot when melting it. It can heat up the batter and cause your chips to melt!
    • Wondering where to find vegan chocolate chips? Try Enjoy Life brand! Some regular supermarkets carry them, and most places like whole foods do. And of course you can get them on Amazon.
    • Will fresh pumpkin work for this? Yes, but you have to roast and puree it. Try this method!

    Just to prove how quick and easy this mug cake is to make, I went and created a video!

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Pumpkin Mug Cake and Scoop of Vanilla Ice Cream in a Tea Cup with Spoon
    5 from 3 votes
    Print

    Chocolate Chip Pumpkin Mug Cake

    You're just three minutes away from this decadent, chocolate chip studded, vegan vanilla ice cream topped, single-serving pumpkin mug cake.
    Course Dessert
    Cuisine American
    Prep Time 2 minutes
    Cook Time 1 minute
    Total Time 3 minutes
    Servings 1
    Calories 427 kcal
    Author Alissa

    Ingredients

    • ¼ cup whole wheat pastry flour (could sub all-purpose flour)
    • ½ teaspoon pumpkin pie spice
    • ⅛ teaspoon baking powder
    • Pinch salt
    • 2 tablespoons maple syrup
    • 2 tablespoons unflavored soy or almond milk
    • 1 ½ tablespoons canned pumpkin puree
    • 1 tablespoon coconut oil or whatever baking oil you've got on hand
    • 1-2 tablespoons vegan chocolate chips

    Instructions

    1. Stir the flour, pumpkin pie spice, baking powder and salt together in medium-sized coffee mug. 

    2. Add the maple syrup, milk, pumpkin puree, and coconut oil.

    3. Fold in the chocolate chips.

    4. Microwave for 60 seconds. If it doesn't look done after 60 seconds, zap it for another thirty seconds.

    5. Serve with a spoon and optionally with a scoop of vegan vanilla ice cream.
    Nutrition Facts
    Chocolate Chip Pumpkin Mug Cake
    Amount Per Serving (1 cake)
    Calories 427 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 15.1g76%
    Sodium 309mg13%
    Potassium 257mg7%
    Carbohydrates 61g20%
    Fiber 4.4g18%
    Sugar 32.8g36%
    Protein 4.5g9%
    Calcium 70mg7%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Taco Stuffed Spaghetti Squash
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Katie (The Muffin Myth) says

      September 16, 2015 at 2:37 am

      Hello beautiful mug cake! I'm going to have to crack into my stash of frozen pumpkin purée and get this into my belly asap! Thanks for the recipe :)

      Reply
    2. Ana @ Ana's Rocket Ship says

      October 02, 2015 at 4:42 am

      You really don't need an excuse to use up excess pumpkin!!!!!!!!

      Reply
    3. Kylee @ Kylee Cooks says

      November 19, 2015 at 4:13 pm

      This looks like a winner!

      Reply
      • Alissa Saenz says

        November 21, 2015 at 11:35 am

        Thanks Kylee! I certainly thought so! ;)

        Reply
    4. Kelly says

      September 23, 2016 at 6:01 pm

      The best mug cake I've tried!!! Subbed the oil for apple sauce and it was still delicious

      Reply
      • Alissa Saenz says

        September 25, 2016 at 8:50 pm

        Yay! I've got some apple sauce in the fridge right now - I'll have to give that a try. Thanks Kelly!

        Reply
      • Donna Hopper says

        October 24, 2018 at 12:32 am

        5 stars
        I was wondering about that. Thank you.

        Reply
    5. L says

      May 12, 2018 at 12:18 am

      5 stars
      Satisfied my sweet tooth quite well, thanks. 🙂

      Reply
      • Alissa Saenz says

        May 17, 2018 at 5:52 pm

        I'm so happy to hear that!

        Reply
    6. Brenda says

      October 11, 2018 at 7:42 pm

      Will 100% cacao chips work, or do you think it will be too bitter?

      Reply
      • Alissa Saenz says

        October 14, 2018 at 8:56 pm

        I think they would work! The muffin part is nice and sweet, so you should end up with a nice flavor balance. :)

        Reply
    7. EDC says

      October 20, 2020 at 3:23 pm

      5 stars
      Quick, easy and delicious. I used EVOO because that was on hand and topped it with ice cream. Perfect midday treat to get me through the work day.

      Reply
    8. Elison Lau says

      April 16, 2021 at 6:21 pm

      Hi I don’t have microwave oven . Can I use the conventional oven instead? Thanks!

      Reply
      • Alissa Saenz says

        April 18, 2021 at 6:08 pm

        I'm sure you could, but I haven't tested the recipe this way so I can't say what temperature or how long to bake it for. My best guess would be about 350F for 20 minutes because that's how long I usually bake cupcakes.

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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