Pumpkin Chocolate Chip Mug Cake
This easy pumpkin chocolate chip mug cake is soft, cozy, and ready in 90 seconds! Made with pumpkin purée, pumpkin spice, brown sugar, and melty chocolate chips.
Ingredients
- ¼ cup all-purpose flour 4 tbsp
- 2 tablespoon pumpkin purée
- 1 tablespoon butter at room temperature
- 2½ tablespoon brown sugar
- 2 tablespoon milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon pumpkin spice
- 2 tablespoon chocolate chips
- A pinch of salt
Instructions
- In a microwave-safe 12–14 oz mug, add the milk, butter, and brown sugar. Whisk until smooth.
- Add the pumpkin purée and vanilla extract and stir to combine.
- Add the flour, pumpkin spice, baking powder, and salt.
- Using a small rubber spatula, mix until there are no streaks of flour. Do not overmix.
- Fold in the chocolate chips.
- Microwave on high for 60–90 seconds, until the top is set and no longer jiggly. Avoid overcooking.
- Add your favorite topping and enjoy right away.
Notes
- Microwave cooking times can vary, so begin checking the mug cake at 60 seconds.
- The cake should be set on top but remain soft inside.
- Avoid overcooking, as this can make the mug cake dry or rubbery.
- Use a 12–14 oz microwave-safe mug to prevent the batter from overflowing.