Chocolate Pumpkin Mug Cake

5 from 1 vote

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.

Prep Time3

Cook Time2

Total Time5

Course: Dessert

Cuisine: American

Keyword: chocolate pumpkin mug cake, easy chocolate pumpkin mug cake, healthy chocolate pumpkin mug cake

Servings: serving

Author: Shawna Clark

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.

WW Points: 3 points per serving using a sugar-free sweetener

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition