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    Oh My Veggies » Vegan Recipes » Vegan Dessert Recipes

    Chocolate Pumpkin Mug Cake

    Published: Oct 22, 2018 · by Nicole · Updated: Oct 1, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    chocolate pumpkin mug cake
    chocolate pumpkin mug cake
    chocolate pumpkin mug cake

    This chocolate pumpkin mug cake is rich, chocolatey, loaded with pumpkin flavor - and ready in 5 minutes! Oh, and it's vegan friendly and oil free too.

    Vegan Pumpkin Mug Brownie
    Jump to:
    • What You'll Need
    • Making the Pumpkin Mug Cake - Step by Step
    • Tips & Tricks
    • More Mug Cakes
    • Recipe
    • Comments

    I debated whether to call this recipe a chocolate pumpkin mug cake or a pumpkin mug brownie. I landed on mug cake, but you can call it whatever you like. 😉

    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.

    In the spirit of Fall, I thought a pumpkin inspired mug cake would be delicious, and wondered if maybe I could shave some calories off of that brownie recipe by using pumpkin instead of oil.

    Well, after a few tries it finally worked!

    But I wouldn't exactly call this a healthy recipe. It's a dessert, after all. But it is healthy-ish, which means it's at least a little healthier than a traditional brownies.

    This pumpkin dessert is both vegan and oil-free. But you won't miss any of the flavor - the richness is replaced with pumpkiny-ness. (Sure, that's a word now!)

    And if that's not good enough for you, well, I threw in some dark chocolate chips for you too.

    What You'll Need

    Alright, let's make a delicious pumpkin mug brownie! You will need the following ingredients - all simple things that you probably have in the pantry:

    • sugar
    • flour
    • pumpkin puree
    • non-dairy milk
    • cocoa powder
    • dark chocolate chips
    • pumpkin pie spice
    • salt
    infographic
 showing the ingredients needed to make a chocolate pumpkin mug cake

    Making the Pumpkin Mug Cake - Step by Step

    Then it's time to get baking! Do we still call it baking, if it's done in the microwave? Let's pretend we do.

    Step 1 - Combine the mug cake ingredients in one large mug.

    Combine all the ingredients in a big oversized mug. I used a latte mug, because they tend to be really big.

    If you don't have, one you can use a small bowl instead. I won't tell anyone that you made your mug cake in a bowl.

    Unlike traditional mug cakes, this one doesn't rise very much, so it won't make a mess in the microwave.

    Step 2 - Stir until all the ingredients are combined.

    Stir the ingredients together. It will be thick and a little bit hard to stir, but be persistent and stir until everything is well combined.

    Step 3 - Microwave the mug cake.

    Microwave the mug cake until the top 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.

    Step 4- Top with ice cream and pumpkin spice.

    At this point, your chocolate pumpkin mug cake is ready to eat. But it's not the prettiest thing, I admit. So I topped with some dairy free vanilla ice cream and a sprinkle of extra pumpkin pie spice!

    That's better, right?

    Step 5 - Eat the chocolate pumpkin mug cake!

    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.

    Tips & Tricks

    I've used both vanilla soymilk and unflavored Silk coconut milk in this recipe, with good results. Of course, if you are not concerned with keeping the recipe vegan, regular milk works just fine.

    You can also replace the dark chocolate chips with caramel chips or white chocolate chips for a new spin on this mug cake.

    If you prefer a sugar-free version, you can use stevia or a bit of agave syrup instead.

    I topped mine with ice cream, but you can also try topping your mug cake with coconut flakes or chopped nuts. Yum!

    More Mug Cakes

    And if you love this pumpkin mug cake, be sure to check out these other tasty ideas:

    • Easy Brownie Mug Cake
    • Sweet Potato Mug Cake
    • Cinnamon Roll Mug Cake

    Recipe

    Vegan Pumpkin Mug Brownie

    Vegan Pumpkin Mug Brownie

    This chocolate pumpkin mug cake is rich, chocolatey, loaded with pumpkin flavor - and ready in 5 minutes! Oh, and it's vegan friendly and oil free too.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 3 minutes
    Cook Time: 2 minutes
    Total Time: 5 minutes
    Course: Baking, Dessert
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: mug brownie recipe, vegan dessert, vegan mug brownie, Vegan Pumpkin Mug Brownie
    Servings: 1 servings
    Calories: 438kcal
    Author: Oh My Veggies

    Ingredients

    • ¼ cup white sugar (organic for vegan-friendly)
    • ¼ cup all-purpose flour
    • 2 tbsp unsweetened cocoa powder
    • 2 tbsp pumpkin puree either homemade or canned
    • 2 tbsp non-dairy milk such as almond milk
    • 1 tbsp dark chocolate chips
    • ½ tsp pumpkin pie spice plus extra for garnish
    • a pinch of salt
    • vanilla ice cream optional, for serving
    US Customary - Metric

    Instructions

    • 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 and extra pumpkin pie spice before serving, if desired.

    Nutrition

    Calories: 438kcalCarbohydrates: 92gProtein: 8gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 36mgPotassium: 393mgFiber: 6gSugar: 57gVitamin A: 4791IUVitamin C: 4mgCalcium: 120mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Best Vegetarian Junk Food for Daring Plant Eaters
    If I Eat Vegetarian, How Do I Get Enough Protein? The Question Bothering Novice Vegetarians »

    Dessert Recipes, Vegan Dessert Recipes, Vegan Recipes, Vegetarian Recipes 30 minutes or less, chocolate, fall, pumpkin

    Reader Interactions

    Comments

    1. Kiran @ KiranTarun.com says

      October 17, 2012 at 4:54 pm

      Oh my, it looks so delish! I need to add pumpkin puree in my mug cake recipe. Love the illustrations, so cute 🙂

      Reply
      • Kiersten says

        October 17, 2012 at 6:33 pm

        I love pumpkin puree! I'm always trying to think of new things to do with it and this is definitely my current favorite. 🙂

        Reply
    2. Jennifer H says

      October 17, 2012 at 5:49 pm

      that looks so good!

      Reply
    3. Nicole says

      October 17, 2012 at 8:16 pm

      Eating this right now--so good!!

      Reply
      • Kiersten says

        October 18, 2012 at 9:03 pm

        Yay, I'm so glad you like it!

        Reply
    4. Stephanie @ henry happened says

      October 17, 2012 at 9:36 pm

      I have been wanting to try a mug brownie - and of course pumpkin makes it so much better!! 🙂 I pinned this last night and CANNOT wait to try it

      Reply
      • Kiersten says

        October 18, 2012 at 9:02 pm

        I hope you like it! I made it again last night. Chris isn't usually a fan of the whole mug dessert thing, but he loves this one too.

        Reply
    5. Sylvie @ Gourmande in the Kitchen says

      October 17, 2012 at 10:17 pm

      Instant gratification, who doesn't love that!

      Reply
    6. Alaine @ My GF & DF Living says

      October 18, 2012 at 12:13 am

      It doesn't get much better than this! yum, yum!

      Reply
    7. Carolyn says

      October 18, 2012 at 5:13 am

      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.

      Reply
      • Kiersten says

        October 18, 2012 at 9:01 pm

        Ooh, I want to see it--you need to post that! 😀

        Reply
    8. edina says

      October 18, 2012 at 6:58 am

      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 🙂

      Reply
      • Kiersten says

        October 18, 2012 at 9:00 pm

        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!).

        Reply
    9. Genevieve says

      October 18, 2012 at 12:27 pm

      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!

      Reply
      • Kiersten says

        October 18, 2012 at 8:45 pm

        This one definitely has a different texture too, although I think it's more from the fact that it uses pumpkin instead of oil! I was actually thinking of giving it a try without the cocoa. Maybe it would be like pumpkin cake?

        Reply
        • Genevieve says

          October 18, 2012 at 9:38 pm

          Sounds good to me - I would take pumpkin cake over chocolate cake any day!

          Reply
    10. Mary @ Fit and Fed says

      October 19, 2012 at 4:52 pm

      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.

      Reply
      • Kiersten says

        October 19, 2012 at 9:46 pm

        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!

        Reply
    11. Shirley says

      October 19, 2012 at 10:09 pm

      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.

      Reply
      • Kiersten says

        October 19, 2012 at 10:13 pm

        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.

        Reply
    12. Kelly @ Texas Type A Mom says

      October 21, 2012 at 10:34 pm

      This looks so simple and I never would have thought to pair pumpkin and chocolate! Trying this as soon as I buy some chocolate. I usually avoid keeping the stuff on hand because I don't handle temptation very well.

      Reply
      • Kiersten says

        October 22, 2012 at 5:08 pm

        Yeah, I have to do that too. I have a bad day and eat a handful of chocolate chips from the pantry. I have terrible coping skills. Terrible!

        Reply
    13. Laura (GotChocolate) says

      October 21, 2012 at 11:33 pm

      OMG, YUUUUUM!!! I want this NOW!!! BTW, I love all the new things you're adding to your site and how you present the instructions. Eye-catching and FANTASTIC.

      😀

      Reply
      • Kiersten says

        October 22, 2012 at 5:07 pm

        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!

        Reply
    14. Lauren says

      October 22, 2012 at 7:34 pm

      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.

      Reply
      • Kiersten says

        October 23, 2012 at 11:29 am

        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.

        Reply
    15. Heidi @ Food Doodles says

      October 23, 2012 at 7:05 pm

      This looks wonderful! I love mug cakes/brownies. I think it's probably impossible to make a truly healthy one but this looks perfect to me!

      Reply
      • Kiersten says

        October 24, 2012 at 5:04 pm

        I figure as long as I eat healthy most of the time, I can eat things like this some of the time. Right?! 😀

        Reply
    16. Kimmie says

      October 25, 2012 at 8:18 pm

      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 !!!

      Reply
      • Kiersten says

        October 26, 2012 at 4:39 pm

        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!

        Reply
    17. Ericka says

      November 25, 2012 at 5:28 pm

      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.

      Reply
      • Kiersten says

        November 26, 2012 at 1:29 pm

        Thanks for the tip! 🙂

        Reply
    18. mrsblocko says

      December 06, 2012 at 7:14 pm

      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!

      Reply
      • Kiersten says

        December 08, 2012 at 2:13 pm

        I'm glad you enjoyed it--thanks for sharing! 🙂

        Reply
    19. Daria says

      December 07, 2012 at 7:34 am

      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?

      Reply
      • Kiersten says

        December 08, 2012 at 2:01 pm

        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.

        Reply
    20. Alexa says

      October 15, 2013 at 5:23 pm

      I've been on the hunt for cute ceramic measuring spoons - where did you get yours? They're adorable!

      Reply
      • Kiersten says

        October 16, 2013 at 1:52 pm

        They were on clearance at Anthropologie last year, so I'm afraid they probably don't sell them anymore!

        Reply
    21. Krystal says

      August 15, 2014 at 4:07 am

      Can I substitute the sugar with agave nectar?

      Reply
      • Kiersten Frase says

        August 17, 2014 at 8:20 pm

        I have no idea - I haven't made it like that!

        Reply
    22. Lily says

      October 16, 2014 at 10:57 am

      I love microwave mug brownies. They're so easy when I want something sweet but don't have anything on hand. Sometimes you just have to bite the bullet and use full fat and sugar...when you try to make it too healthy, it's just not a brownie any more! Everything in moderation.

      Reply
    23. Nora says

      October 23, 2018 at 5:21 am

      Oh wow, this seems to be super easy to do! I love chocolate brownies but I don't do them often because I don't want to a lot of them. I'll definitely save this recipe. 🙂

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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