. chocolate chip pumpkin mug cake .

by Amanda @ .running with spoons. on December 2, 2013

Remember how I mentioned being done with fall flavoursI lied.

I know it’s already December, and I know we’re supposed to be trading in the pumpkin and squash for all things peppermint and gingerbread, but I have a good reason for throwing one more fall recipe out there that I’m sure most of you guys can relate to…

Canned Pumpkin

Cracking open a can of pumpkin is a serious commitment. I rarely ever make a recipe that requires the use of a whole can at once, and while I don’t mind grabbing a spoonful or two of plain pumpkin every now and then, it’s more of an absentminded snacking habit than it is a true craving. That means I have to come up with creative ways to use up the leftover pumpkin that don’t require cracking open another can… and preferably involve chocolate. Enter: a chocolate chip pumpkin mug cake.

Chocolate Chip Pumpkin Cake

I know I just posted a recipe for a double chocolate mug cake a little while ago, but I wasn’t kidding when I said I’m currently obsessed with these things. Super quick, super easy, and super satisfying — what more could you ask for?! The recipe? Of course, of course… But before I give it to you, a few things to note.

Unlike my last mug cake recipe, this one uses an egg white instead of a whole egg. The reason for this is simple — texture. Pumpkin acts as a binder and can be used to replace eggs in a lot of recipes. I was afraid that using pumpkin and a whole egg would mess with the texture too much, so I left out the yolk and was incredibly pleased with the result.

Chocolate chips are not optional. Even if I wasn’t currently dealing with a raging chocolate addiction, everyone knows that the combination of pumpkin and chocolate is out of this world. Just trust me on this one.

Chocolate Pumpkin Mug Cake

Coconut flour is amazing. Temperamental and finicky, but the dense-yet-fluffy texture it gives baked goods is more than worth the hassle. And if you don’t want to take my word for it, try it out for yourself — you won’t be disappointed!

Chocolate Chip Pumpkin Mug Cake

3.0 from 1 reviews
Chocolate Chip Pumpkin Mug Cake
Prep time
Cook time
Total time
Yields: 1 mug cake
  • 2 Tbsp. coconut flour
  • ¼ tsp. baking powder
  • ¼ tsp. ground cinnamon
  • ⅛ tsp. ground ginger
  • ⅛ tsp. ground nutmeg
  • 1 Tbsp. sweetener (honey, maple syrup, cane sugar, etc.)
  • ¼ cup of milk (any kind will do)
  • 1 egg white
  • 2-3 Tbsp. pumpkin puree
  • 1 heaping Tbsp. chocolate chips
  1. Add coconut flour, baking powder, and spices to a microwave-safe mug or bowl. Stir until well combined.
  2. Add in sweetener of choice and milk, stirring until no clumps remain before adding in your egg white. Use a fork or whisk to beat the egg into the batter. Add pumpkin, mixing well to make sure that everything is fully incorporated. Fold in chocolate chips, reserving a few to sprinkle on the top.
  3. Microwave on high for 2½ to 3 minutes, depending on microwave strength and thickness of mug.
  4. Remove from microwave, grab a spoon, and enjoy!

Pumpkin Mug Cake Spoon

Pumpkin Mug Cake Bite

Chocolate Pumpkin Mug Cakes

So can you forgive me for posting a pumpkin recipe in December? Because that was my last can of the orange stuff, so I can promise you nothing but holiday recipes from here on out. And if you can’t forgive me, well then… there’s always chocolate:

Chocolate Mug Cake

Happy Monday, friends! :D

. – . – . – .

Do you ever eat pumpkin straight from the can?
Are there any typical seasonal foods that you eat all year long?

{ 103 comments… read them below or add one }

1 Shashi @ http://runninsrilankan.com December 2, 2013 at 6:36 am

I eat pumpkin ALL year long! I think I have even sneaked a spoon or two straight up from the can!
So I welcome pumpkin ANYTHING ANYTIME! :)
You keep posting these delicious looking mug cakes – and am gonna have to break down and just make one!
Happy Monday Lovely Lady!
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2 meredith @ The Cookie ChRUNicles December 2, 2013 at 6:41 am

I actually make this all the time! Only, I use PB2 in place of flour and of course I add a spoonful of peanut butter as well (leaving out the need for sweetener, at least for me). I love a good mug cake. And I will admit that after finishing one, I have been known to whip up another.
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3 Amanda @ .running with spoons. December 3, 2013 at 2:32 pm

I can’t even believe how addicting they are! I didn’t expect to love them so much, but I think the coconut flour is what does me in. Plus I love how customizable they are! Definitely going to try adding AB one time.


4 Holly @ EatGreatBEGreat December 2, 2013 at 6:50 am

Yay…another mug cake to try!!! Chocolate and pumpkin is such a delicious combo! Pumpkin is one of those things that I can eat all year long. I never get tired of it!
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5 Alex @ Kenzie Life December 2, 2013 at 6:52 am

I love mug cakes and it’s so funny you mention coconut flour since I just bought some. We must be on a similar wavelength :) Have a great one!
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6 Alex @ Cookie Dough Katzen December 2, 2013 at 6:59 am

Brilliant! I have all the ingredients for this too so even better! I’ve never thought to snack on pumpkin because of its bland flavor. I do find most recipes only call for half the can of pumpkin. Can’t wait to give this recipe a go!
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7 SD December 2, 2013 at 7:00 am

Alas I am yet to come across canned pumpkin in my parts :( . And I just know I’ll be throwing in everything/anything when I do. All year round for is butternut squash and apples – fall flavors <3


8 Amanda @ .running with spoons. December 3, 2013 at 2:33 pm

You can always try to make some of your own puree! All you need is some roasted squash/pumpkin and a food processor or blender :)


9 Melissa December 2, 2013 at 7:02 am

Yum, looks great! Perfect way to make good use out of canned pumpkin!
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10 Davida @ The Healthy Maven December 2, 2013 at 7:14 am

I tried to make a chocolate chip mugcake yesterday and it was a total disaster! Hard as a rock! I’ll stick to your recipe ;)
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11 Cori @ olivetorun December 2, 2013 at 7:22 am

I would dominate some pumpkin… these look delicious. Do you think I could make one of them and not share with Popeye?

Doubt it.
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12 Amanda @ .running with spoons. December 3, 2013 at 2:34 pm

Very much doubt it. I had to share with J :mad: :lol:


13 Lisa December 2, 2013 at 7:43 am

Okay, this looks seriously delicious. I’m still all about the pumpkin flavors so I’m quite excited about this!
Definitely on my to make list. Hopefully I can find a replacement for the egg white. I’m sure chia would be fine:)
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14 Morganne @ NutButterRunner December 2, 2013 at 7:47 am

Ok…YUM. I need to make this for dessert ASAP. And I love your mug :)
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15 Sam @ Better With Sprinkles December 2, 2013 at 7:47 am

So now I need to run out and buy another can of pumpkin! I haven’t bought any lately for the same reason as you – I never use it all in one go so I end up with a bunch of leftover pumpkin that I need to use up. I love it, but I definitely can’t eat it straight from the can – I always end up needing some seasonings in there.
Happy Monday love! <3
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16 Christine @ Gotta Eat Green December 2, 2013 at 7:58 am

Lucky me.. I have a half eaten can of pumpkin in my fridge right now. This mug cake needs to be made! Haha! Pumpkin and chocolate is one of my fav combos.
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17 Ksenija @ With An Open Mind December 2, 2013 at 8:21 am

I love mug cakes and this one sounds especially delicious. Too sad that I only have pumpkin puree when I make it myself (they aren’t sold in cans here in Germany). So now that fall and pumpkin season is kind of over and christmas fun starts I guess I’ll have to wait a bit before I can enjoy this delicious treat in a mug.
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18 Amanda @ .running with spoons. December 3, 2013 at 2:36 pm

I’ve made mug cakes with applesauce before as well and they’re just as delicious! Really, any sort of liquid/puree you throw in there works wonders.


19 Ashley {Whole Foods New Body} December 2, 2013 at 8:23 am

Looks delish! I haven’t tried cooking with coconut flour yet but I think this is the perfect recipe to try first!! I love a good mug cake!


20 Cat December 2, 2013 at 8:24 am

I polished off my last can of pumpkin this morning! I guess I used it in a similar way… minus the flour… and the chocolate chips… definitely need to go all out and cookify my next mug cake!

PS yeah I can’t resist dipping in straight from the can – licking the lid does happen…


21 Carly @ Snack Therapy December 2, 2013 at 8:33 am

Those melllllty chocolate chips! Gahhh. You are SO forgiven for this recipe. But now it’s time to make us all some chocolate/peppermint cookies, okay?
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22 Agnes December 2, 2013 at 9:00 am

This reminded me I’ve been meaning to try your chocolate mug cake!

I don’t think you can even get canned pumpkin where I live, and the only way I’ve ever eaten fresh pumpkin is in savoury dishes. But one day I might be brave enough to try one of the countless recipes for desserts and baked goods with pumpkin that I keep seeing online. Finally tried making avocado chocolate pudding for the first time the other week so pumpkin desserts are probably the next step…

The only seasonal food I could possibly imagine eating all year is gingerbread biscuits, though I’ve never tried. Don’t want to risk getting bored with them!
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23 Ang @ Nutty for Life December 2, 2013 at 9:23 am

Well your double chocolate mug cake was amazingggg so I have high expectations for this one! I stole a huge can of pumpkin from my house and brought it back to school with me, so I will for sure be making this soon! :)
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24 Hollie December 2, 2013 at 9:29 am

I think pumpkin and chocolate is such a delicious combination. That and peanut butter and chocolate.
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25 Caitlin December 2, 2013 at 10:03 am

I need to invest in coconut flour so i can truly join in the mug cake world :P something tells me all purpose and whole wheat don’t quite compare
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26 Amanda @ .running with spoons. December 3, 2013 at 2:38 pm

I have to admit that coconut flour is probably the reason that I love mug cakes so much — they just make things so wonderfully light and fluffy. It’s like eating cake batter.


27 Ashley @ My Food N Fitness Diaries December 2, 2013 at 10:06 am

As much as I love pumpkin stuff, I’m not sure I could do it straight from the can… I’m all about pumpkin – heck, it is acceptable all year long by my terms. ;) As always, I’m impressed with your photography. Making a mug cake look pretty is not easy!
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28 Ellie@Fit for the soul December 2, 2013 at 11:01 am

YES to mug cakes!!!! When I’m reeeeeeeeeeeeealllllly craving something cakey and sweet but don’t want to indulge too much/spend money/drive somewhere to get it, I make mug cakes of weird combos. I just throw a bunch of things together because I’m in a hurry to satisfy that craving, lol.
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29 Ari @ Ari's Menu December 2, 2013 at 11:22 am

I’ve still never tried coconut flour! I bought it when I was just starting to experiment with gluten-free baking, but then I got into a groove with what I liked and never ended up using it. I’ll definitely have to try it out. And also, I eat pumpkin year round, so you can keep ‘em coming as far as I’m concerned!
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30 Amanda @ .running with spoons. December 3, 2013 at 2:42 pm

I absolutely ADORE coconut flour, although I find it pretty difficult to work with in basically every recipe besides mug cakes. It’s almost nothing like traditional flour, but it comes out amazing if you can get the ratios right.


31 Beth December 2, 2013 at 11:23 am

Holy goodness! Awesome!! Pumpkin is eaten year round in my house!!!!!!!!! Why limit it to fall? No way, never gonna happen. Thank you for this wonderful recipe. Long live pumpkin!!


32 Beth December 2, 2013 at 11:24 am

keep the pumpkin recipes coming in my opinion!!


33 Erin @ The Almond Eater December 2, 2013 at 12:02 pm

Holy yessss mug cakes are my favorite and pumpkin+chocolate is also one of my favorites so there’s no possible way that I couldn’t love this! Plus, pumpkin can be eaten all year round in my opinion.
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34 Giselle@myhealthyhappyhome December 2, 2013 at 12:11 pm

Yum! I made something similar to this a few weeks ago for the Hubby but forgot to write down the recipe. I’ll just use yours next time I make it :-)
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35 Meghan@CleanEatsFastFeets December 2, 2013 at 12:25 pm

Uh oh, move over baked goods because mug cakes are here to stay.
Since I’m not a huge pumpkin fan, I think I’ll stick to your chocolate-chocolate combo, even though your newest creation looks delicious.


36 Lisa C. December 2, 2013 at 12:33 pm

I love mug cakes! I also eat pumpkin year-round, so this recipe looks great to me!


37 Hannah @ CleanEatingVeggieGirl December 2, 2013 at 12:54 pm

Yyup…this definitely NEEDS to be made. I can never ever say no to the pumpkin/chocolate combo!
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38 Heather @TheSoulfulSpoon December 2, 2013 at 12:55 pm

Great recipe! Honestly, I love this so much that I eat it raw ( without the egg), just because it’s like eating raw cookie dough batter!:) I also like baking the same batter into a mini quickbread:) So glad you’re loving coconut flour! It’s a staple in my kitchen too!
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39 Amanda @ .running with spoons. December 3, 2013 at 2:50 pm

I’ve snuck in a couple of spoonfuls before adding the egg, and you’re right — it definitely feels like eating cake batter. Actually, I’m pretty sure that what I love most about mug cakes is that they give me an excuse to eat coconut flour :P I don’t think I’d enjoy them as much with regular flour.


40 Laura Agar Wilson (@lauraagarwilson) December 2, 2013 at 1:02 pm

This looks amazing, so making this!


41 mallory @ because i like chocolate December 2, 2013 at 2:09 pm

I keep seeing mug cakes but I have still yet to try making one. Pinned!


42 Jess(ica) @CookingIsMySport December 2, 2013 at 2:31 pm

Iiiii gotta be honest: I’ve never even thought to eat pumpkin straight out of the can. I’d imagine it resembles mashed sweet potatoes, only slightly ‘spicier’?

When it comes to eating seasonal food all year long, I could always eat certain types of produce but not so much for baked goods. I dunno, there’s just something in me that just wants to eat gingerbread at Christmas, turkey at Thanksgiving, barbecue at summer, etc.

Mug cake is lookin good though :-)

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43 Amanda @ .running with spoons. December 3, 2013 at 2:51 pm

The texture is definitely similar to mashed sweet potatoes, but it’s definitely not as sweet. It does kill that squash craving though. And you’re right about the baked goods — some of them only feel right at certain times of the year.


44 Nicole @ FruitnFitness December 2, 2013 at 3:07 pm

I like pumpkin year round! I actually have quite a few cans of pumpkin left, just waiting for me to take some yummy pumpkin mug cake! :)
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45 Amy @ Long Drive Journey December 2, 2013 at 3:33 pm

Omgggg this looks so delicious. Please, please, PLEASE come on down here and make this for me. I could actually make it myself so I don’t have any ingredients.
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46 Amy @ Long Drive Journey December 2, 2013 at 3:34 pm

And by “so” I mean “but”
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47 Arman @ thebigmansworld December 2, 2013 at 3:36 pm

No joke I am currently eating your chocolate mug cake mixed with greek yogurt and magic shell.. Sorry coconut butter.

Eating canned pumpkin straight up….:s Seasonal foods I eat all year long would ironically be pumpkin- purely because in Australia its considered a year round food!

I’ve never seen better chocolate chips than in your pictures.
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48 Megan @ Meg Go Run December 2, 2013 at 3:39 pm

This may be a stupid question, but can you use normal white flour instead of coconut flour for this? What is the difference? It looks ooooh so good! So does the chocolate one…
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49 Angela December 2, 2013 at 7:23 pm

I’m wondering this as well – can we substitute whole wheat flour?


50 Amanda @ .running with spoons. December 3, 2013 at 2:55 pm

I know that a lot of mug cake recipes are made with regular flour, so you definitely could, but then the ratio of flour to liquid ends up being a bit different because of how much more absorbent and moist coconut flour is compared to regular flours. It also helps to add in a little bit of oil because otherwise the cake ends up a bit more dry.


51 Amanda @ .running with spoons. December 3, 2013 at 2:55 pm

I know that a lot of mug cake recipes are made with regular flour, so you definitely could, but then the ratio of flour to liquid ends up being a bit different because of how much more absorbent and moist coconut flour is compared to regular flours. It also helps to add in a little bit of oil because otherwise the cake ends up a bit more dry.


52 elise December 2, 2013 at 3:56 pm

My crumbly tummy wants this NOW. I really don’t think I can read your blog when I’m hungry anymore…makes me want everything that much more! :P
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53 Kat December 2, 2013 at 4:27 pm

Oh how I missed you and your marvelous recipes this weekend!
Seeing as how I had ZERO pumpkin flavored food this weekend (GASP!!) I am soooo making this as soon as I can! Dessert tonight maybe? I say yes :)
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54 Becky @ Olives n Wine December 2, 2013 at 4:29 pm

I say pumpkin is in season ALL year long ;) And I told you mug cakes were addicting… Okay, maybe I didn’t say those words exactly but they are, right??! This one looks especially tasty!
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55 Kelly @ Kelly Runs for Food December 2, 2013 at 5:06 pm

I was totally craving a mug cake last night! Then I got lazy, haha, but there’s always tonight! Pumpkin can totally last through winter in my opinion!
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56 Danielle @ LabelsAreForTinCans December 2, 2013 at 5:11 pm

Yum this looks delicious! Do you happen to have any egg-free versions of mugcakes?
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57 Amanda @ .running with spoons. December 3, 2013 at 2:56 pm

Not yet, but I’ll be experimenting with some soon so I’ll share the recipe if I find a good one :)


58 Brittany @ Delights and Delectables December 2, 2013 at 5:50 pm

love!! this looks amazing friend! I eat pumpkin straight from the can all the time!
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59 Eating 4 Balance December 2, 2013 at 5:51 pm

There is absolutely nothing to forgive for posting another pumpkin recipe! We still have tons at home :) and the pumpkin baking will not be stopping anytime soon. *insert manical laugh here*
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60 Christine December 2, 2013 at 5:55 pm

Yours looks perfecto! What sweetener is your taste preference? I tend to drink milk all year (traditionally in the rural region of France I come from it is a summer and spring item ;))


61 Amanda @ .running with spoons. December 3, 2013 at 2:57 pm

I usually use either brown sugar or maple syrup depending on what flavour combinations I’m working with.


62 Kim @ Hungry Healthy Girl December 2, 2013 at 6:40 pm

I’m all for keeping the pumpkin going and in fact, I’ll be posting a sweet potato recipe tomorrow. Coconut flour is awesome, but you’re right, it can be a bit of a hassle. Pinning this for a future snack attack!
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63 Sarah December 2, 2013 at 7:15 pm

I don’t eat pumpkin straight from the can by itself but I do mix it with plain Greek yogurt. My favorite thing to do with pumpkin is to spread a layer on toast, a layer of almond butter, and warm it in the toaster oven.
It’s hard to tell food seasons anymore since most produce items are available year round (albeit for a steep cost and, often, less than stellar quality.) However, as much as I’d like to say I eat seasonally I do buy apples, oranges, berries, and kiwis all year long. I love my fruit! I do save some things like melons and peaches for the summer months but cannot resist splurging on winter berries.
Have you taken a lot of photography classes? Your pictures are always so gorgeous!


64 Amanda @ .running with spoons. December 3, 2013 at 2:59 pm

Thanks Sarah! I haven’t actually taken any classes, although I’d love to — I feel like there’s still tonnes to learn! All of my photography knowledge came from reading about it online and LOTS of practice.


65 Laura @fitrunningmama December 2, 2013 at 7:19 pm

Love Coconut flour and love pumpkin and I usually don’t get tired of it till February or March :)
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66 Chelsea @ Chelsea's Healthy Kitchen December 2, 2013 at 7:23 pm

I think it’s perfectly acceptable to be posting pumpkin recipes in December! Especially when they look as good as this one. You just might turn me into a coconut flour convert yet. ;)

Yup, I totally eat pumpkin from the can. I actually think it tastes really good!
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67 punifa December 2, 2013 at 7:23 pm

So I got totally drenched biking home in the slush the sky decided to start tossing at me as I got off work, so when I got home and saw this (still shivering in my soaked clothes) i figured i deserved to have a treat for dinner. I whipped this up and it’s deliiightful! I increased the recipe by half for a bigger cake so it took closer to four minutes to cook, and i sweetened it with tagatose. Super fluffy and wonderful – definitely helped my damp mood.


68 Amanda @ .running with spoons. December 3, 2013 at 2:59 pm

Thanks for letting me know, Punifa! I’m glad you liked it :)


69 Olivia @ Liv Lives Life December 2, 2013 at 7:37 pm

Yum yum yum. Totally pinning this. Thanks for sharing!!
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70 Brittany December 2, 2013 at 8:48 pm

Pumpkin really IS such a commitment at times!! I loved that when I made my pumpkin pie for Thanksgiving, I was able to use the ENTIRE can. I feel so much more successful that way. HA! This mug cake looks totally festive and I LOVE IT!
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71 Heather @ Kiss My Broccoli December 3, 2013 at 2:12 am

I will most definitely NOT be trading in my pumpkin for any such “wintertime” flavors!! They will live in harmony together OR ELSE!!! Pumpkin gingerbread anyone? I THINK SO!! And yes, I am definitely a straight out of the can pumpkin lover too…actually, I just mixed some with my Thanksgiving leftovers of turkey, dressing, and cranberry sauce for dinner last night…and I threw it in a mug too! Savory layer “cake”? Yeah, that’s a bit of a stretch even for me! Lol

And I totally hear ya on the mug cake addiction…so delicious…so in my face in two minutes or less! ;)
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72 Jan @ sprouts n squats December 3, 2013 at 3:42 am

Umm I wish I could but they don’t sell canned pumpkin here at all in Australia, we are seriously deprived!!!

I NEED this mugcake in my life like now!!
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73 Juli @ 1000lovelythings December 3, 2013 at 5:28 am

I am so happy that I still have some pumpkin puree in the freezer. I will make this mugcake tomorrow :-) Blissful anticipation…
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74 Jefferson December 3, 2013 at 5:46 am

I have never heard of a “mug cake” before this.
But oh yes, this is getting made tonight.

Many thanks on the delicious looking treat.
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75 Cailee @http://hellohealthyeating.com December 3, 2013 at 6:53 am

Wow this looks amazing!! What a great idea!!! YUM! Thanks for sharing :)
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76 Christina @ the athletarian December 3, 2013 at 8:36 am

You need to make a cookbook. Or an ebook. Anything.
…and I’ll be your first customer.
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77 Amanda @ .running with spoons. December 3, 2013 at 3:02 pm

I would seriously LOVE to. Gah! Way to plant a tempting idea in my head :P


78 Lindsay @ Shiny Love Affair December 3, 2013 at 10:40 am

You’ve done it again. This looks amazing! I vote that pumpkin should be a year round flavour. I can’t get enough of it. I’ve added pumpkin puree to my grocery list and will be making this stat. This for sharing another amazing recipe! :)
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79 Danica @ It's Progression December 3, 2013 at 11:58 am

This looks fantastic…definitely going to try it soon!
And yeah, I eat pumpkin all through the fall and winter :)
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80 Diana @sosmallsostrong December 3, 2013 at 12:28 pm

Anything Pumpkin is right up my alley!! This looks wonderful and I have been known to eat a little pumpkin out of the jar. :) Just starting following your blog..it’s great!


81 Jocelyn @ Peace Love Nutrition December 3, 2013 at 1:03 pm

Everything is better in a mug :)
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82 Amanda @ .running with spoons. December 3, 2013 at 3:03 pm

#truth :D


83 Christie @ http://Kissesandkale.blogspot.com December 3, 2013 at 2:47 pm

Yum! I love pumpkin and chocolate together all the time and I never get sick of it! I love these mug recipes because then I can get my sugar fix without making a huge batch of sweets.
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84 Jen@PregnantDiabetic December 3, 2013 at 2:50 pm

Holy freaking crap. I have to have this, like ASAP! Pretty sure it will be my night time snack tonight, provided I have everything :)
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85 Jen@PregnantDiabetic December 4, 2013 at 10:12 am

So I just made this, and I absolutely LOVED it! Thank you so much :)
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86 Amanda @ .running with spoons. December 4, 2013 at 8:49 pm

Thanks for letting me know, Jen! I’m really glad you liked it :D


87 Sarah @ Making Thyme for Health December 3, 2013 at 6:22 pm

I agree that chocolate chips are not optional here. And who cares if fall is almost over? I’m still loving pumpkin and I bet it is delicious in this mug cake. I just made an entire chocolate cake otherwise Id be all over this. I’ll have to save it for a day when I get a mean craving.
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88 Jessie December 3, 2013 at 7:53 pm

Oh how I would give anything to be able to rip that fork…actually the whole bowl… right out of this computer screen & eat it all up. Psh, and they say technology has come so far over the years. Um, obviously not far enough!!

I don’t like pumpkin straight from the can & I will eat apples and sweet potatoes all year round. Both are great paired some some peanut butter!!!
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89 Robyn @ thereallife_RD December 3, 2013 at 9:23 pm

well this is snacktime perfection! I love how this didn’t involve protein powder too, just good real foods..you’re a genius! can’t wait to give this a go soon!
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90 Emily December 3, 2013 at 10:08 pm

Okay…I’m buying more coconut flour for this recipe alone.
Holy deliciousness. Pumpkin and chocolate is one of the most heavenly combinations, if you ask me.

Ahhh…I don’t know what I’d do without people like you to come up with delicious recipes for me!
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91 Imogen December 4, 2013 at 2:00 am

I make fruit cake all year lol! But it’s quite a common tea cake in NZ. I love it spread with butter lol (have you ever tried fruit cake?) we can’t get canned pumpkin here- so I don’t eat any from the can. Nigella Lawson (who is going through some stuff at the moment right now I know :() has some really good versions! Have you ever made any of her recipes? She has some killer christmas dessert just FYI ;) Or do you mostly stick with HLB kind of fare? :) happy Wednesday Amanda!


92 Amanda @ .running with spoons. December 4, 2013 at 8:31 am

I know fruit cake is pretty common around the holidays, but I don’t honestly think that I’ve ever tried any. I just Googled the ones by Nigella Lawson, though, and the chocolate fruit cake looks kind of amazing.


93 Lillian @ Seize the Latte December 4, 2013 at 7:12 am

Hooray for mug cakes! They’re seriously one of the best inventions ever, and yours look effing delicious. I have some coconut flour that I’ve been trying to find a use for, and this is the perfect way to do it. Thanks for the recipe inspiration! :)
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94 Alexis @ Hummusapien December 4, 2013 at 7:26 am

This is just TOO heavenly… I can’t stand it!! I haven’t tried the chocolate one yet but I know I’ll be obsessed. Mug cakes are the bomb, especially with coconut flour.
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95 Amanda @runtothefinish December 5, 2013 at 5:45 am

HA! I posted something kinda similar today, but now i need to try your version. I like making one at a time too so I don’t just eat them all at once!
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96 karen December 7, 2013 at 5:43 am

I am so trying this…I want it now, LOL…thanks for sharing. Happy Saturday Sharefest.
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97 Beth (OMG! Yummy) December 7, 2013 at 1:23 pm

Saying hi from SITS! What a fun idea! I love this! Glad to have found you this Saturday. Love the idea of a one-mug cake!
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98 Emma @ Life's A Runner January 29, 2014 at 8:54 am

I made this last night and died a little bit inside. I probably should have used pumpkin puree instead of actual pumpkin (or, you know, pureed my own, hah) but it was still beyond delicious! I had never tried pumpkin and chocolate together before, so I have absolutely been shown what I was missing!
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99 Susan October 12, 2014 at 9:39 am

How would these turn out as muffins in the oven?


100 Amanda @ .running with spoons. October 13, 2014 at 10:24 am

I’m honestly not sure — it doesn’t make a lot of batter so you’d only get about 2 muffins from the recipe.


101 Molly November 7, 2014 at 8:42 pm

Your recipe was on my list for things I wanted to make with my can of pumpkin. It was delicious :)


102 tori July 23, 2015 at 10:08 pm

I tried to double this recipe and add a little more chocolate and it turned out mushy i dont know what i did wrong


103 Amanda @ .running with spoons. July 24, 2015 at 5:13 pm

Hi Tori, it probably turned out mushy because doubling the recipe would require more of a cook time, so the finished product was just undercooked. You could try doubling it and making it in two separate mugs, or simply cooking it for longer.


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