Pumpkin Mug Cake
You're just three minutes away from this decadent, chocolate chip-studded, single-serving pumpkin mug cake! Add a scoop of dairy-free vanilla ice cream on top for the ultimate quick fix to satisfy your pumpkin spice cravings.
Servings: 1
Calories: 679kcal
Ingredients
- ¼ cup all-purpose flour
- 2 tablespoons organic granulated sugar
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon baking powder
- Pinch salt
- 2 tablespoons unflavored and unsweetened non-dairy milk
- 1 ½ tablespoons canned pumpkin puree
- 1 tablespoon vegetable oil
- 2 tablespoons vegan chocolate chips
Instructions
- Stir the flour, sugar, pumpkin pie spice, baking powder and salt together in medium-sized microwave-safe coffee mug.
- Add the milk, pumpkin puree, and oil. Stir just until combined.
- Fold in the chocolate chips.
- Microwave for 60 seconds. If it doesn't look done after 60 seconds, zap it for another thirty seconds.
- Let the cake cool briefly, but not completely. Serve it warm with a spoon and optionally with a scoop of vegan vanilla ice cream.
Video
Nutrition
Serving: 1cake | Calories: 679kcal | Carbohydrates: 91g | Protein: 8g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 95mg | Potassium: 87mg | Fiber: 6g | Sugar: 56g | Vitamin A: 3504IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 7mg