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
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 🙂
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! 😛
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…
I’m wondering this as well – can we substitute whole wheat flour?
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.
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.
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.
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.
And by “so” I mean “but”
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! 🙂
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 🙂
<3
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.
I keep seeing mug cakes but I have still yet to try making one. Pinned!
This looks amazing, so making this!
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!
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 😛 I don’t think I’d enjoy them as much with regular flour.
Yyup…this definitely NEEDS to be made. I can never ever say no to the pumpkin/chocolate combo!
I love mug cakes! I also eat pumpkin year-round, so this recipe looks great to me!
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.
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 🙂
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.
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!!
keep the pumpkin recipes coming in my opinion!!
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!
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.
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.
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!
I need to invest in coconut flour so i can truly join in the mug cake world 😛 something tells me all purpose and whole wheat don’t quite compare
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.
I think pumpkin and chocolate is such a delicious combination. That and peanut butter and chocolate.
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! 🙂
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!
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?
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…
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!
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.
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.
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.
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
Ok…YUM. I need to make this for dessert ASAP. And I love your mug 🙂
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:)
I would dominate some pumpkin… these look delicious. Do you think I could make one of them and not share with Popeye?
Doubt it.
Very much doubt it. I had to share with J 😡 😆
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 😉
Yum, looks great! Perfect way to make good use out of canned pumpkin!
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
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 🙂
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!
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!
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!
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.
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.
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!