Vegan Pumpkin Mug Brownie

Vegan Pumpkin Mug Brownie
I had been obsessed with the Instructables eggless mug brownie for a few weeks, but with two tablespoons of oil in each serving, I just had to break up with it. After seeing a recipe for 2-Ingredient Pumpkin Brownies on Cookies & Cups, I wondered if maybe I could shave some calories off the Instructables brownie by using pumpkin instead of oil.

Well, it took a few tries. The first time, I tried to make the pumpkin mug brownie even healthier by cutting the flour and sugar too. This did not work! It tasted really good, but as my husband so kindly put it, “That literally looks like poop.” (Except he didn’t say poop. But this is a family-friendly blog!)

Back to the drawing board.

I found that I couldn’t stray too far from the original if I wanted this to work out. So I didn’t. There are still 4 tablespoons of flour in this pumpkin mug brownie and 4 tablespoons of sugar. This may be vegan and oil-free, but it’s not healthy! It’s healthier. Without all the oil, it’s a little bit less rich than the original. But the richness is replaced with pumpkiny-ness. (Sure that’s a word! Sure it is!) And if that’s not good enough for you, well, I threw in some dark chocolate chips.

Alright, let’s make a delicious pumpkin mug brownie!

Vegan Pumpkin Mug Brownie Ingredients I’ve used both vanilla soymilk and unflavored Silk coconut milk in this recipe, with good results.

Combine Ingredients in Latte Mug Combine all the ingredients in a latte mug. If you don’t have a latte mug, use a small bowl. Unlike traditional mug cakes, this one doesn’t rise very much, so it won’t make a mess in the microwave.

Stir Ingredients Until Combined Stir the ingredients together. It will be thick, but be persistent and stir until everything is combined.

Microwave Until Top Is Dry Microwave until the top of the brownie is dry. It takes a minute and a half in my microwave, but I’d check after one minute and cook 15 seconds at a time after that. Okay, maybe it still doesn’t look so great…

Vegan Pumpkin Mug Brownie …ice cream and more pumpkin pie spice! That’s better, right?

Vegan Pumpkin Mug Brownie This pumpkin mug brownie is best shared. It’s pretty decadent, y’all. If you don’t share it, you’ll probably regret it in a few minutes. Believe me, I speak from experience.

If you want a printable version of this recipe, it’s below!

Vegan Pumpkin Mug Brownie

Prep Time: 3 minutes

Cook Time: 2 minutes

Total Time: 5 minutes

Yield: 1-2 Servings

Vegan Pumpkin Mug Brownie

This vegan mug brownie replaces the oil with pumpkin. With a little added pumpkin pie spice, it's perfect for fall!

Ingredients

  • 1/4 c. sugar
  • 1/4 c. flour
  • 2 tbsp. unsweetened cocoa powder
  • 2 tbsp. pumpkin puree (either homemade or canned)
  • 2 tbsp. non-dairy milk
  • 1 tbsp. dark chocolate chips
  • 1/2 tsp. pumpkin pie spice
  • a pinch of salt
  • vanilla ice cream (optional)

Instructions

  1. Stir together all ingredients in a latte mug or small bowl. Microwave for 1 minute; continue to microwave at 15 second intervals until top of brownie is dry. Top with ice cream if desired.
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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. says

    Okay, brilliant. I think I need to come up with a low carb pumpkin mug brownie (mine will inevitably include butter, though). Because I want. Bad.

  2. edina says

    oh, this looks so delicious! great recipe. i will have to try it, as my mouth waters just by looking at the pics. yet, wanted to check quickly with you, if you can do these in the oven? i do not use a microwave. any suggestions on how long they have to bake in the oven? thanks :)

    • Kiersten Frase says

      I haven’t done these in the oven, so I can’t say for sure. I can’t see any reason why it wouldn’t work, though. I’d try baking at 350 degrees and cook for maybe 8-15 minutes (watching closely, of course!).

  3. says

    I tried a mug cake once but I didn’t really like the texture. I’ll have to give them another shot because I still like the idea of them, especially a pumpkin version! This one sounds like a decadent dessert and would be great with the ice cream on top…I’m not a big fan of brownies though, so if you come up with a non-chocolate version, I’d give that a try!

  4. says

    Wow, nice graphics, and color and text coordinated with the photos, very pro! I have to admit I haven’t tried the whole microwave baking thing, and probably won’t until I get a microwave that rotates the food properly– everything’s a little dicey with it until then. But I have had the experience you describe of trying to get a baked good just a little more healthy and then having to back off. I was sort of infamous in the family for that– only took me about a decade’s worth of meh birthday cakes to learn when to try to make it healthier and when to just go with it.

    • Kiersten Frase says

      Thank you! I am more of a cook than a baker, so I have difficulty making baked goods healthier too. With cooking, you can operate more on instinct, so I’m comfortable with that. Baking requires precision! I have to say, the healthier brownie did taste good, but the texture was strange and the appearance was even worse!

  5. says

    Must . . . stay . . . away. Any brownie that can be microwaved and ready to eat in a flash is just bad news for me and my goal to keep fitting in my pants. Tempting, though! And the addition of pumpkin is intriguing.

    • Kiersten Frase says

      Yeah, it’s definitely dangerous. Pretty much the only thing that keeps me eating brownies everyday is laziness. But now that I can microwave them? Game-changer. And not in a good way.

    • Kiersten Frase says

      Thank you! I’m trying to post tutorials and informational things on Tuesdays now. People seem to really like them and it’s a nice change of pace from the recipe posts!

  6. Lauren says

    This was really good! I left out the cocoa powder. Next time I’ll use less sugar. Maybe 2 tbsp agave nectar instead of 4 tbsp sugar.

    • Kiersten Frase says

      I’m glad you enjoyed it! Without the cocoa powder (which is a little bit bitter unsweetened), I definitely think that you could get away with less sugar.

  7. Kimmie says

    I made this even healthier by using 1/2 the amount of sugar and a couple packets of stevia… still very good! Do you have an approximate calorie count for the whole thing? I DID share it (thank goodness!) and my 6 year old son loved it too :)
    I think next time instead of pumpkin/(spice) I’ll try it with coconut oil (still very healthy) and coconut flakes just for a fun variation !!!

    • Kiersten Frase says

      I love the idea of using coconut oil! I’ve also heard from people who have used mashed banana and applesauce instead of the pumpkin, with good results. I’m sorry, I don’t have a calorie count, though. But it’s definitely not a low cal dessert!

  8. says

    This was so good! Instead of 4 T of sugar, I used 2 T of agave nectar. This makes it a bit healthier without sacrificing much sweetness. Also, the agave nectar added a nice hint of molasses.

  9. says

    I made this and wrote about it here. It was super good! I really love mug cakes, particularly ones that don’t call for eggs. I’m playing around with the recipe to make a lower sugar version, and one with white chocolate instead of cocoa powder. This has become my go to version of a mug cake. Thank you so much for sharing the recipe!

  10. Daria says

    I think that my microwave is a rebel! I made everything as instructed, put it in a microvawe for 1,5 minute, looked – still not dry. One more time to the microvawe for 1 minute – bottom burned, top stil wet! No idea what went wrong? Any ideas?

    • Kiersten Frase says

      With a mug cake like this, it cooks so quickly that microwaving it for an additional minute was probably to much. Next time, microwave it in 15 second increments after the first minute and a half until it’s dry on top.

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