It’s fall now… and now time to break out the fall flavas. Normally, I am a summer girl, loving all the summer flavors. And, for the past few weeks, I’ve been nagging y’all about how much winter squash does not get a whole lot of loving. Well, we will be changing that ASAP with this Pumpkin Chocolate Chip Mug Cake. I cannot BEAR to go this entire season without a recipe with pumpkin in it.
Who’s with me?
So here we are, in the fall season. In actuality, I’ve been trying my best to hold off on the fall themed recipes until September. However, a BUNCH of you have been on me to get some more pumpkin into your diet. Honestly, I don’t blame you. It’s high in vitamin A, comes in a can for easy accessibility, and tastes overall delicious. Heck yes!
So let’s chit chat about mug cakes. I am a huge fan of cooking things in mugs. I figured this pumpkin chocolate chip mug cake would be a good time to get into the season of spice with this little beauty BECAUSE heck why not! Plus any excuse to eat dessert for breakfast is a ok with me!
First, we combine our dry ingredients (flour, pumpkin spice cause DUH, and baking powder) in the mug, then the wet (nondairy milk, maple syrup, coconut oil). Then ya stir in your chocolate chips, because you can’t have a mug cake without those, right? Then, you can either microwave it OR you can air fry your cake! I know, right? I have the air fryer I use here. It is a game changer!
Then feel free to top it with whatever you want?! I know right? I’ve been known to spread some nut butter, pumpkin seeds, or yogurt on there to justify eating cake for breakfast. You can also fully embrace
Yields 1 mug cake
A delicious mug cake perfect for the fall season! It's perfect spicy, perfectly pumpkiny! Serve it with nut butter, nuts, or yogurt for breakfast/snack or top it with ice cream for a fun treat! It is vegan, dairy free, and a sight to behold!
5 minPrep Time
5 minCook Time
10 minTotal Time
- 1/4 cup whole wheat pastry flour (could sub all-purpose flour)
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon baking powder
- Pinch salt
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons unflavored soy or almond milk
- 1 1/2 tablespoons canned pumpkin puree
- 1 tablespoon coconut oil
- 1-2 tablespoons dairy free chocolate chips
Stir the flour, pumpkin pie spice, baking powder and salt together in medium-sized coffee mug. Add the maple syrup, milk, vanilla, pumpkin puree, and coconut oil.
Fold in the chocolate chips.
Microwave for 60 seconds. If it doesn't look done after 60 seconds, zap it for another thirty seconds. Alternatively, place mug in the air fryer at 350 degrees for 15 minutes. Top with nut butter, nuts, or yogurt. EAT.