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!
Print
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 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!
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!
I am so trying this…I want it now, LOL…thanks for sharing. Happy Saturday Sharefest.
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!
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.
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! 🙂
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!
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.
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!
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!
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!!!
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.
Holy freaking crap. I have to have this, like ASAP! Pretty sure it will be my night time snack tonight, provided I have everything 🙂
So I just made this, and I absolutely LOVED it! Thank you so much 🙂
Thanks for letting me know, Jen! I’m really glad you liked it 😀
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.
Everything is better in a mug 🙂
#truth 😀
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!
This looks fantastic…definitely going to try it soon!
And yeah, I eat pumpkin all through the fall and winter 🙂
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! 🙂
You need to make a cookbook. Or an ebook. Anything.
…and I’ll be your first customer.
😀
I would seriously LOVE to. Gah! Way to plant a tempting idea in my head 😛
Wow this looks amazing!! What a great idea!!! YUM! Thanks for sharing 🙂
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.
I am so happy that I still have some pumpkin puree in the freezer. I will make this mugcake tomorrow 🙂 Blissful anticipation…
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!!
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! 😉
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!
Yum yum yum. Totally pinning this. Thanks for sharing!!
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.
Thanks for letting me know, Punifa! I’m glad you liked it 🙂
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!
Love Coconut flour and love pumpkin and I usually don’t get tired of it till February or March 🙂
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!
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.
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!
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 ;))
I usually use either brown sugar or maple syrup depending on what flavour combinations I’m working with.
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*
love!! this looks amazing friend! I eat pumpkin straight from the can all the time!
Yum this looks delicious! Do you happen to have any egg-free versions of mugcakes?
Not yet, but I’ll be experimenting with some soon so I’ll share the recipe if I find a good one 🙂
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!
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!