Pumpkin Chocolate Chip Mug Cake

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A delicious mug cake perfect for the fall season! It’s perfect spicy, perfectly pumpkiny! Serve it with nut butter, nuts, or yogurt for breakfast/snack or top it with ice cream for a fun treat! It is vegan, dairy free, and a sight to behold!


1/4 cup whole wheat pastry flour (could sub all-purpose flour)

1/2 teaspoon pumpkin pie spice

1/8 teaspoon baking powder

Pinch salt

2 tablespoons maple syrup

1/2 teaspoon vanilla extract

2 tablespoons unflavored soy or almond milk

1 1/2 tablespoons canned pumpkin puree

1 tablespoon coconut oil

1-2 tablespoons dairy free chocolate chips


Stir the flour, pumpkin pie spice, baking powder and salt together in medium-sized coffee mug. Add the maple syrup, milk, vanilla, pumpkin puree, and coconut oil.

Fold in the chocolate chips.

Microwave for 60 seconds. If it doesn’t look done after 60 seconds, zap it for another thirty seconds. Alternatively, place mug in the air fryer at 350 degrees for 15 minutes. Top with nut butter, nuts, or yogurt. EAT.

#Dessert, #Recipes, #VeganCake, #Fall, #Pumpkin, #mugcake


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