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Pumpkin Chocolate Mug Cake – Single Serving Pumpkin Chocolate Mug Cake that is ready in 4 minutes, including prep time! Who said you couldn’t have your cake AND eat it, too!?
HEY! It’s MONDAY! Let’s break into a song!
Here’s the story of a Chocolate Mug Cake,
Who was bored of always being on her own.
She’d been baked and eaten just like all the others, yet always felt alone.
Till the one day when THIS lady had too much pumpkin,
AND she knew that it was much more than hunch,
That this combo must somehow come together,
That’s how this Pumpkin Chocolate Mug Cake became HER BRUNCH!
I always, ALWAYS belt out theme songs with my own words. Not just theme songs… all songs. You should hear my version of the Thong Song!
But, this is a family-friendly place, so we won’t go there. 😉
So, gurrrrl, I warned you – I have 16 cans of pumpkin puree to get through. I’m gonna pumpkin-us-out before the end of the season.
I have rearranged a few priorities in my life. Oh, no no – listening to the New Kids AND watching Friends-reruns is still at the top.
I’ve just decided to stick to serving-sizes. Since I can’t stop at a slice of cake, aaaand since I’m not sure how big that slice should be, I’ve decided to make all MY cakes in a mug. Just for those times when I feel like I need a cake and I want to eat it, too.
Kale Smoothies have also reappeared in my life. All this pumpkin and chocolate love is going to murder my waistline – thank the LAWD for coat-season!
Are you looking at that photo wondering what the heck that white stuff is on it? It’s Whipped Cream. The good kind. The fancy kind. Kidding. It’s the kind that comes in a can… I ran out of heavy cream and had to use my husband’s canned-stash to make the cake look pretty-er.
But, besides that. This cake is sort of totally amazing. It takes 2 minutes to prep and, like, one minute + few seconds to bake. That’s it. It’s just enough to satisfy that craving for a big slice of chocolate cake. And pumpkin.
I make mine in a 6-ounce ramekin, just to control myself, and if you cut all the ingredients in half, you can do the same. Portion control is my strength – you can trust me on this one 100%. 😀
Now, head off to the kitchen and make yo’self some cake!
ENJOY!
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Pumpkin Chocolate Mug Cake
Ingredients
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1 tablespoon cocoa powder
- 1 tablespoon sugar
- 1 tablespoon light brown sugar
- 1/2 teaspoon pumpkin pie spice
- pinch of nutmeg
- 1 tablespoon canola oil
- 1 tablespoons milk
- 1/8 teaspoon pure vanilla extract
- 2 tablespoons pumpkin puree, (NOT pumpkin pie filling)
- whipped cream, , for garnish
Instructions
- In a mixing bowl, combine flour, baking powder, cocoa powder, sugar, light brown sugar, pumpkin spice and nutmeg; whisk until well combined and set aside.
- In a small bowl, combine oil, milk, vanilla and pumpkin puree; mix until thoroughly combined.
- Add pumpkin mixture to flour mixture and mix until thoroughly incorporated.
- Pour the mixture into an 8-ounce mug.
- Microwave for 75 seconds.
- Remove from microwave.
- Garnish with whipped cream.
- Enjoy.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I’m here to say that I made this since I have to get rid of my pumpkin purée and don’t want to waste and I can say that this will be my dessert, maybe even snack for the next couple of days! Thank you for this delicious recipe! A lot of cake mugs I’ve tried with pumpkin and chocolate and they’ve came out either too gooey or to dry in texture and this recipe is just right, moist and not heavily sweet but perfect and balanced with pumpkin and chocolate! I also used cacao powder instead of cocoa which is almost the same but still… of course delicious! If you’re reading comments and reviews to decide if you should bake this easy recipe… please save yourself the time… look no further!
Replace pumpkin puree with nutella and add a ittle more milk… To die for!
I BET!! YUM! 😀
I just made this, moist, one of the better mug cakes I’ve tried. A bit too spicy for my mainly chocolate craving but does the trick. I topped mine with homemade salted caramel sauce and a dab of in a can (no shame) whipped cream. Thanks for sharing!