Pumpkin Chocolate Chip Mug Cake (healthy)
Turn 7 ingredients into a Pumpkin, Chocolate Chip Mug Cake. Start to finish, it only takes minutes to prepare. It won’t be long until you’re mug deep in pumpkin spice.
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What Can I Expect?
The pumpkin flavor is rich and satisfying. The cake is soft, moist and light. Add chocolate chips, and you’ll get that unique blend of chocolate and pumpkin that’ll make you pause and savor.
And because it’s a mug cake, expect no mess in the kitchen. Grab a mug, mix together 7 ingredients, and microwave.
Enjoy your healthy, properly portioned cake for one.
Is Pumpkin Mug Cake Healthy?
Let’s look at the main ingredients:
- Pumpkin puree
- Eggs
- Coconut oil
- Almond flour
These are natural, nutritious food sources. Each has its own list of health benefits. Mix in a little baking powder, vanilla, and spice and you’ve got a healthy cake.
The catch is you have to sweeten it.
Sugar is what makes food unhealthy. Add 25g of sugar to this cake and you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)
A simple switch to a quality sugar alcohol, and this cake becomes nourishment. The ingredients provide vitamins, minerals, and long-lasting energy. When you cut the sugar, you’ll notice that it feels good to feel full. Enjoy this cake knowing it supports your well being. Learn more about eating less sugar here.
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Pumpkin Mug Cake Tips
1. Top with whipped cream
Whipped cream is heavy cream whipped with a mixer. There is no sugar. (Big brands add sugar, but not much.) Neutral Eating supports dairy in limited amounts.
2. Dust with powdered sugar.
Did you know they can turn Erythritol into powdered sugar? It’s practically identical to the real thing. Make sure you have all of the essential sugar-alcohol substitutes.
3. Got leftover pumpkin puree?
These silicone lids are great for storing opened cans of food. Check out our favorite sustaInable kitchen products here.
4. Use a room-temperature egg
In this recipe, we whisk together one egg with melted coconut oil. A cold egg will cause your coconut oil to clump. A room-temperature egg will keep your batter smooth and even.
5. Mix in a bowl
When prepared in a mug, it’s easy for dry ingredients to get wedged in the bottom seam and go unmixed. We’ve found it’s easier to mix in a bowl and transfer the mix to a mug. Or if you have a small bowl, we like to prepare and eat it out of those too.
6. Got pumpkin pie spice?
Substitute ½ tsp pumpkin pie spice for ¼ tsp cinnamon, ⅛ tsp ginger and ⅛ tsp nut meg.
7. What is your microwave wattage?
Our microwave is 1100W. Adjust your cooking time based on your microwave wattage. When the cake is no longer “wet” looking, it is done.
8. Don’t wait. Dig in!
Enjoy your mug cake while it’s fresh. If you try to save it for later, the texture will dry out and the cake will harden.
Pumpkin Chocolate Chip Mug Cake
Print Recipe
Ingredients
- 1 Egg (room temperature)
- 1/2 tsp Vanilla Extract
- 1 tbsp Coconut Oil
- 2 tbsp Pumpkin Puree
- 3 tbsp Almond Flour
- 2 tbsp Granular Sugar Replacement (Lakanto)
- 1/2 tsp Baking Powder
- 1/2 tsp Pumpkin Pie Spice (or 1/4 tsp Cinnamon, 1/8 tsp Nutmeg, 1/8 tsp ginger)
- 1 tbsp Lily's Milk Chocolate Chips (optional, but recommended)
Instructions
- Take one egg out of the fridge. You need a room-temperature egg for this recipe.
- Add wet ingredients to a mug and stir – egg, vanilla, coconut oil, pumpkin puree
- Add dry ingredients and stir – almond flour, lakanto, baking powder, pumpkin pie spice
- Add MOST of the chocolate chips and stir (save a few chocolate chips to melt on top)
- Microwave for 90 seconds (or until middle is set and cake rises)
- OR bake at 350F for 15-20 minutes in a greased, oven-proof ramekin.
Notes
DID YOU MAKE THIS RECIPE?
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What’s your favorite cozy place to curl up with a mug cake? Let us know in the comments below!
Recipes in the Image Above:
1 – Fudge Brownies
2 – Pumpkin Crumble
3 – Chocolate Toffee
Love pumpkin season! These were so good! Super moist!