Chocolate Pumpkin Mug Cake

This chocolate pumpkin mug cake is rich, fudgy and loaded with pumpkin flavor. It's a single-serving, oil-free microwave dessert made with pantry staples and ready in 5 minutes, and it's easy to make vegan or gluten-free.

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Prep Time: 3

Cook Time: 2

Total Time: 5

Servings: servings

Equipment

large microwave-safe mug about 16 oz

Ingredients

¼ cup white sugar (organic for vegan-friendly)
¼ cup all-purpose flour, or 1-to-1 gluten-free baking flour
2 tablespoon unsweetened cocoa powder
2 tablespoon pumpkin puree, canned or homemade (not pumpkin pie filling)
2 tablespoon non-dairy milk, such as almond milk
1 tablespoon dark chocolate chips, dairy-free for vegan
½ teaspoon pumpkin pie spice, plus extra for garnish
a pinch of salt
vanilla ice cream, optional, dairy-free for vegan, for serving

Instructions

Add the sugar, flour, cocoa powder, pumpkin puree, non-dairy milk, dark chocolate chips, pumpkin pie spice and salt to a large microwave-safe mug (about 16 oz) or small microwave-safe bowl.
Stir with a fork until the thick batter is completely smooth and there are no dry pockets of flour or cocoa at the bottom of the mug.
Microwave on high for 1 minute. Continue to microwave in 15-second intervals until the top of the cake looks dry (about 1 ½ minutes total in most microwaves). The center should still be soft and fudgy.
Let the mug cake rest for 1 minute, as the mug will be very hot. Top with a scoop of vanilla ice cream and a sprinkle of extra pumpkin pie spice before serving, if desired.

Notes

Mug size: Use a large (about 16 oz) microwave-safe mug or a small microwave-safe bowl so the thick batter is easy to stir.

Microwave times vary: Start with 1 minute and add 15-second bursts only until the top is dry. Overcooking makes it rubbery.

Vegan: Use organic (bone-char-free) sugar, dairy-free chocolate chips and dairy-free ice cream.

Gluten-free: Swap in the same amount of 1-to-1 gluten-free baking flour, or about ⅓ cup oat flour.

Leftover pumpkin puree: Refrigerate it in an airtight container for 5-7 days, or freeze 2-tablespoon portions in an ice cube tray for up to 3 months.

Nutrition (estimated per serving)

Calories: 438kcalCarbohydrates: 92gProtein: 8gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 36mgPotassium: 393mgFiber: 6gSugar: 57gVitamin A: 4791IUVitamin C: 4mgCalcium: 120mgIron: 4mg

Course: Baking, Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: chocolate pumpkin mug cake, mug brownie recipe, pumpkin mug cake, vegan dessert, vegan mug brownie, Vegan Pumpkin Mug Brownie

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!