Description
Enjoy a quick and delicious Pumpkin Mug Cake that’s perfect for an individual treat. This moist and flavorful cake combines warm pumpkin spice with rich chocolate chips, all cooked conveniently in a microwave for a fast dessert fix.
Ingredients
Scale
Dry Ingredients
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pumpkin spice
Wet Ingredients
- 2 tablespoons pumpkin puree
- 2 tablespoons vegetable oil
- 1/4 teaspoon vanilla extract
Optional
- 3 tablespoons mini chocolate chips
Instructions
- Combine Dry Ingredients: In a microwave-safe mug, mix together the flour, sugar, baking powder, kosher salt, and pumpkin spice until well blended.
- Add Wet Ingredients: Stir in the pumpkin puree, vegetable oil, and vanilla extract, mixing thoroughly until the batter is smooth and consistent.
- Incorporate Chocolate Chips: Gently fold in the mini chocolate chips, if using, to ensure even distribution throughout the batter.
- Microwave the Cake: Cook the mug cake on high in the microwave for 1 minute and 30 seconds to 2 minutes. The cake should rise and become firm in the center. Start checking at 1 minute and 30 seconds to avoid overcooking.
- Cool Slightly: Allow the mug cake to cool for a few minutes inside the mug to prevent burning, as it will be very hot immediately after microwaving.
- Serve and Enjoy: Serve the pumpkin mug cake as is or enhance it with a scoop of ice cream and a drizzle of chocolate or caramel sauce for extra indulgence.
Notes
- Microwave cooking times may vary depending on your appliance, so keep an eye on the cake starting at 1 minute 30 seconds.
- Use pumpkin spice blend or substitute with cinnamon, nutmeg, and ginger if unavailable.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Chocolate chips are optional but add a lovely melty texture and extra flavor.
- Make sure to use a microwave-safe mug to prevent cracking or damage.
