Remember how I mentioned being done with fall flavours? I 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…
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.
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.
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!
- 2 Tbsp. coconut flour
- 1/4 tsp. baking powder
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 1 Tbsp. sweetener (honey, maple syrup, cane sugar, etc.)
- 1/4 cup of milk (any kind will do)
- 1 egg white
- 2-3 Tbsp. pumpkin puree
- 1 heaping Tbsp. chocolate chips
- Add coconut flour, baking powder, and spices to a microwave-safe mug or bowl. Stir until well combined.
- 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.
- Microwave on high for 2 1/2 to 3 minutes, depending on microwave strength and thickness of mug.
- Remove from microwave, grab a spoon, and enjoy!
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:
Happy Monday, friends! 😀
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Do you ever eat pumpkin straight from the can?
Are there any typical seasonal foods that you eat all year long?