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If you love chocolate and pumpkin, you have to try this chocolate pumpkin mug cake! It’s lightened up, made with simple ingredients, and cooks in just 2 minutes in the microwave. It’s the perfect single-serving dessert when you want a delicious and easy treat!
This recipe was inspired by our pumpkin mug cake with Kodiak Cakes recipe! It’s a reader favorite on the blog, so we wanted to make a delicious chocolate variation for you. This version is just as delicious, with rich chocolate flavor and a hint of pumpkin! If you love mug cakes, try our chocolate protein mug cake and classic microwave chocolate mug cake next!
🔎 Quick Look: Chocolate Pumpkin Mug Cake
- ⏱️ Prep Time: 3 minutes
- ⏱️ Cook Time: 2 minutes
- 🕒 Total Time: 5 minutes
- 🍽 Calories: ~216 kcal
- 👥 Servings: 1 mug cake
- 💙 WW: 3 points using a sugar-free sweetener
- 🥣 Key Ingredients: Kodiak Cakes, cocoa powder, pumpkin puree, sweetener, egg, almond milk, pumpkin pie spice
- 👩🍳 Cook Method: Microwave
- ⭐ Difficulty: Easy
Why You Will Love This Recipe
- Chocolate & Pumpkin Goodness: Enjoy the perfect combination of chocolate and pumpkin in one delicious single-serving mug cake!
- Cozy Fall Flavors: Pumpkin puree, pumpkin pie spice, and cocoa powder make this a must-try fall treat!
- Healthier Mug Cake: This mug cake is made without butter or oil, so you can enjoy a lighter chocolate treat!
- Soft, Moist, and Fluffy: Kodiak Cakes mix gives this mug cake the perfect soft and fluffy texture!
- Ready in 5 Minutes: This mug cake is ready in about 5 minutes, with just 2 minutes in the microwave!
Key Ingredients
- Kodiak Cakes: This is the base of the mug cake and helps give it a light, fluffy texture while adding a boost of protein. If you love Kodiak Cakes, try our pumpkin sheet pan pancakes and Kodiak pumpkin muffins next!
- Cocoa Powder: Adds rich chocolate flavor that pairs perfectly with the pumpkin. For another recipe with Kodiak Cakes and cocoa powder, try our chocolate Kodiak protein muffins next!
- Sweetener: Adds just the right amount of sweetness to balance the chocolate and pumpkin flavors.
- Pumpkin Pie Spice: Brings all those cozy fall flavors to this mug cake.
- Pumpkin Puree: Adds delicious pumpkin flavor and helps keep the mug cake soft and moist.
- Almond Milk: Helps bring the ingredients together and gives the batter the right consistency.
- Egg: Helps bind the ingredients together and gives the mug cake structure.
Find the full list of ingredients and measurements in the recipe card below.
Substitutions & Variations
- Double Chocolate Mug Cake: For a double chocolate pumpkin mug cake, mix in 1 teaspoon to 1 tablespoon of mini chocolate chips or sugar-free chocolate chips before microwaving, depending on your preference.
- Sweetener Options: You can use regular sugar or a 1:1 sugar-free sweetener. If you use a sugar-free sweetener, you may need to add another teaspoon of milk at a time since some sugar-free sweeteners absorb more liquid.
- Milk Options: Any milk works in this recipe! I’ve tested it with both regular milk and almond milk, and they work great. You can also use cashew milk, soy milk, oat milk, or your milk of choice.
- Kodiak Cakes Swap: If you don’t have Kodiak Cakes, you can substitute all-purpose flour at a 1:1 ratio. I’ve tested this mug cake with all-purpose flour, and it works well, too!
- Pumpkin Pie Spice Swap: If you don’t have pumpkin pie spice, you can use ¼ teaspoon of cinnamon instead.
- Protein Boost: Want to add a little more protein? Mix in two teaspoons of your favorite chocolate protein powder!
How to Make Chocolate Pumpkin Mug Cake
- Add the Kodiak Cakes, cocoa powder, sweetener, pumpkin pie spice, baking powder, and salt to a medium bowl. Mix until well combined.
- Add the pumpkin puree, almond milk, vanilla extract, and egg to the bowl. Mix until all the ingredients are combined.
- Pour the batter into a large microwave-safe mug that holds at least 12 ounces. Or, you can microwave the cake directly in the microwave-safe bowl you used to mix the batter.
- Microwave for 1 minute and 45 seconds to 2 minutes and 15 seconds, or until the center is set, depending on your microwave. Then, let it cool slightly and enjoy it warm!
Expert Tips
- Mix the Dry Ingredients First: Whisk the dry ingredients together before adding the wet ingredients. Then, add the wet ingredients and whisk well until the batter is smooth and no lumps remain.
- Use Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can change the flavor of the mug cake.
- Check for Doneness: The center should be set when the mug cake is done. If the center still looks wet, microwave it for another 10-15 seconds at a time until cooked through. Be careful not to overcook it, as this can make the mug cake dry.
- Choose the Right Mug: Use a microwave-safe mug that is large enough to allow the batter to rise as it cooks. A wider mug or microwave-safe bowl can help the cake cook more evenly.
Serving Suggestions
Enjoy this chocolate pumpkin mug cake as is, or add a few toppings. I like to top it with whipped cream, a scoop of ice cream, or a drizzle of chocolate syrup for an extra special treat.
More Mug Cake Recipes to Try!
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Chocolate Pumpkin Mug Cake
Make this easy chocolate pumpkin mug cake in 5 minutes! It’s a lighter single-serving dessert made with simple ingredients and packed with chocolate flavor.
Ingredients
- 3 tablespoons Kodiak Cakes Power Cakes Buttermilk Mix, or all-purpose flour
- 2 tablespoons Dutch-processed cocoa powder
- 2 tablespoons sugar or 1:1 sugar-free sweetener
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1 pinch of salt
- 1/3 cup pumpkin puree
- 1 tablespoon unsweetened almond milk or milk of choice
- 1/2 teaspoon vanilla extract
- 1 egg, whisked
Instructions
- Add the Kodiak Cakes, cocoa powder, sweetener, pumpkin pie spice, baking powder, and salt to a medium bowl. Mix until well combined.
- Add the pumpkin puree, almond milk, vanilla extract, and egg to the bowl. Mix until all the ingredients are combined.
- Pour the batter into a large microwave-safe mug that holds at least 12 ounces. Or, you can microwave the cake directly in the microwave-safe bowl you used to mix the batter.
- Microwave for 1 minute and 45 seconds to 2 minutes and 15 seconds, or until the center is set, depending on your microwave. Then, let it cool slightly and enjoy it warm!
Video
Notes
- Check for Doneness: The center should be set when the mug cake is done. If the center still looks wet, microwave it for another 10-15 seconds at a time until cooked through. Be careful not to overcook it, as this can make the mug cake dry.
- Kodiak Cakes Swap: If you don’t have Kodiak Cakes, you can substitute all-purpose flour at a 1:1 ratio.
- Double Chocolate Mug Cake: For a double chocolate pumpkin mug cake, mix in 1 teaspoon to 1 tablespoon of mini chocolate chips or sugar-free chocolate chips before microwaving, depending on your preference.
- Sugar-Free Sweetener: You can use regular sugar or a 1:1 sugar-free sweetener. If you use a sugar-free sweetener, you may need to add another teaspoon of milk at a time since some sugar-free sweeteners absorb more liquid.
- Milk Options: Any milk works in this recipe! I’ve tested it with both regular milk and almond milk, and they work great. You can also use cashew milk, soy milk, oat milk, or your milk of choice.
- Pumpkin Pie Spice Swap: If you don’t have pumpkin pie spice, you can use ¼ teaspoon of cinnamon instead.
Nutrition
Serving: 1 mug cake, Calories: 216kcal, Carbohydrates: 28g, Protein: 14.7g, Fat: 7.6g, Saturated Fat: 2.7g, Cholesterol: 190mg, Sodium: 640mg, Fiber: 7.4g, Sugar: 4.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love this chocolate pumpkin mug cake. The pumpkin flavor with the chocolate and spice is absolutely delicious. The pumpkin also keeps the cake moist.It comes together in the microwave in minutes. If you like mug cakes this is a must try.