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!
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
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Chocolate Chip Pumpkin Mug Cake
- Total Time: 7 mins
- Yield: 1 mug cake 1x
Ingredients
- 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
Instructions
- 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!
- Prep Time: 5 mins
- Cook Time: 2 mins
I went looking for mug cakes/bread recipes a few weeks ago and found your website. It’s been years since you wrote this blog post. I just made this and it was AMAZING! So so delicious! I tried your Honey Almond Oatmeal cake a few weeks ago, I’ve made it at least 5 times!
If you don’t have an ingredient, these mug cakes are easy to sub in items or add a little something. Like I added finely chopped walnuts to your Oatmeal mug cake and it was great! But like you caution, you have to be careful about mix-ins and changing up recipes. Yours are perfect just the way they are. I like to make them the way the person posts them first. Seems like it honors the hard work you went to to get it right.
I love mug cakes and for a single person, they are awesome!! Thanks!!
Made these yesterday- fab! Included the whole egg (mainly out of laziness) and it turned out really well. Thanks for the recipe!
I’m glad you liked it, Emma! Thanks so much for taking the time to let me know 🙂
And also, would it make a difference if I used a chia egg instead of the egg white? If not then I will use the egg white but just out of curiosity
I haven’t tried using a chia egg personally, Victoria, but I imagine it would change the texture a little bit… which wouldn’t necessarily be a bad thing. I’d love to know if you end up trying it!
Do you think this would work with water instead of milk?
Possibly? I haven’t tested it personally, and while I think it should still work, the texture might change a little bit.
Can you use whole wheat flour instead of coconut flour? Or any other flour instead? Thank you!!
Not in this recipe, unfortunately. Coconut flour gives it a unique texture that makes it possible to avoid adding any oil or butter. It wouldn’t turn out the same with regular flour.
I tried to double this recipe and add a little more chocolate and it turned out mushy i dont know what i did wrong
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.
Your recipe was on my list for things I wanted to make with my can of pumpkin. It was delicious 🙂
How would these turn out as muffins in the oven?
I’m honestly not sure — it doesn’t make a lot of batter so you’d only get about 2 muffins from the recipe.