Easy Pumpkin Mug Cake Recipe With Chocolate Chips

This easy mug cake recipe smells like a cozy fall evening. Your kitchen will be filled with nutty aromatic pumpkin pie spice aroma when you make it. This is a crowd pleaser dessert. It’s soft, sweet, and pumpkiny.

You can invite the kids in the kitchen as well and supervise them while they make their own pumpkin mug cake in the microwave within a few minutes.

Craving more easy treats after this cozy 2 minutes microwave pumpkin mug cake ? Try my Dark Chocolate Fudge for a rich, no-fail candy fix, or whip up Halloween Rice Krispie Treats for a fun, party-ready bite. Building a fall menu? Pair this dessert with veggie sides like Roasted Carrots and Asparagus or Roasted Cauliflower and Carrots for a balanced dinner, then end on a sweet, microwave-in-minutes note.

Quick and Easy - This easy mug cake recipe is so quick to make that you can make it multiple times a day. All You need to do is mix a bunch of ingredients in a bowl and pop them in the microwave for a few seconds. Even kids can make it.

Versatile - This recipe is not only easy and simple, it’s very versatile. You can add your favorite ingredients like nuts, fruit chunks, different toppings, and it will still taste great.

Flavorful - This is not a boring mug cake. The pumpkin pie spice gives it a rich flavor and the pumpkin puree makes every bite delicious. It smells warm, nutty, spicy, and sweet.

Freezer Friendly - You can make this mug cake or cakes in advance and freeze them in an air tight freezer safe bag for up to 2 months. It will taste as good as freshly made when reheated.

Kid Friendly - This pumpkin mug cake recipe is perfect for kids who want a little sweet treat or a snack at odd times of the day. You can make it in a few minutes and they will love it every time.

• All-Purpose Flour: You can also use almond flour or gluten free flour as a substitute.
• Pumpkin Puree: Pumpkin puree is the main ingredient for this pumpkin mug cake so don’t omit it. You can use homemade or canned pumpkin puree.
• Brown Sugar: Use brown sugar as a healthy alternative to processed white sugar. You can substitute it with coconut sugar powder.
• Whole Milk: I recommend using whole milk. You can use dairy or plant based milk if you like.
• Butter: Use melted butter for this recipe so that the texture and consistency are smooth. You can use dairy butter or plant based butter.
• Vanilla Extract: Vanilla extract will give this pumpkin mug cake a beautiful aroma and enhance the flavor.
• Baking Powder: To help make the mug cake rise and have a soft texture, you will need ¼ teaspoon of baking powder.
• Pumpkin Pie Spice: For pumpkin flavor and warm cozy smell, add pumpkin pie spice.
• Chocolate Chips: You can add chocolate pieces if you want more chocolatey bites. I used dark chocolate but milk or white chocolate works too.
• Salt: Add salt to balance out the sweetness and enhance the flavors.

See recipe card for quantities.

In the small bowl, whisk pumpkin puree, milk, butter, and vanilla until smooth. Whisk in the sugar.

Add flour, baking powder, pumpkin pie spice, and salt.

Fold in chocolate chips to the pumpkin mug cake mixture.

Lightly grease a microwave-safe mug and transfer the batter, and microwave for 60–90 seconds on High.

Cook until the top looks set around the edges but the center is slightly moist. If the center is still wet, continue in 10-second bursts, checking after each. The cake will finish setting as it rests, so stop before it looks completely dry to avoid overcooking.

Let the mug cake cool for 1–2 minutes to firm up and prevent burns. Enjoy as is, or top with a few extra chocolate chips, a dollop of whipped cream, or a drizzle of chocolate.

• Pumpkin Pecan Mug Cake Recipe: If you want to add a little nutty twist to this easy mug cake recipe, you can add roasted pecans. Follow the exact same recipe and replace chocolate chips with pecans.Roast them in a preheated oven at 350 degrees for 10 minutes.
• Keto Pumpkin Mug Cake: If you’re on a keto diet, you can still enjoy this recipe with a few tweeks. You’ll need to substitute all-purpose flour with coconut flour and brown sugar with erythritol sweetener. Skip the chocolate chips and follow the rest of the recipe with the same quantities.
• Pumpkin Cream Cheese Mug Cake: If you’re a cheese lover like me, you’ll love a little cheesy twist to this easy mug cake recipe.Follow the same recipe till the end without adding chocolate chips. Add a heaped tablespoon of softened, sweetened cream cheese to the batter. Make a swirl with the back of a spoon. You can use some leftover filling from Pumpkin Cream Cheese Hand Pies if you’ve recently made them.

Breakfast: The easy mug cake recipe is perfect for breakfast on a busy weekday. You can serve it with other breakfast options like muffins, cookies, or even with savory egg recipes like chilli scrambled eggs.

Icecream: You can top this pumpkin mug cake with a scoop of your favorite ice cream and it will be a perfect alternative for brownie with ice cream.

Other treats: You can serve this easy mug cake recipe with other treats like Halloween Brownies, Cake Pops, Apple Cinnamon Waffles, or Apple Turnovers.

Fall Platter: Since this mug cake is made with pumpkin and smells like fall, it’s a perfect addition to a fall platter. You can serve it with fall themed recipes like Pumpkin Hand Pies, and Pumpkin Pecan Waffles.

• Microwave-safe mug
• Measuring spoons
• Measuring cup
• Small whisk or fork
• Microwave

Room Temperature: You can store leftover mug cake at room temperature for 1-2 days. Microwave it for 10-15 seconds before serving again.

Refrigerator: If you want to make this easy mug cake recipe in advance, or if you have some leftovers, you can keep it in the refrigerator for up to a week. However, keep it at room temperature for half an hour before reheating it in the microwave for 10-15 seconds.

Freezer: You can totally freeze cooked pumpkin mug cake. Tightly wrap the mug in foil or plastic wrap and freeze it. It can be stored in the freezer for up to 2 months.

Reheating and Thawing: Refrigerated mug cake will take 15-25 seconds in the microwave. Completely thaw frozen mug cake in the fridge for a few hours and then microwave for 15-20 seconds. Let it cool before serving.

• Since microwaves are different, you can use 10 second bursts to prevent overcooking.
• Dip a toothpick in the cake to check if it’s fully cooked. If nothing sticks, it’s ready.
• For a soft mug pumpkin mug cake, pull it out when it’s fully set but the top is still shiny.
• Give it a few seconds to cool down and sink back into the mug before adding any toppings so that they don’t seep into the cake.
• Don’t use too much oil or overcook the cake or else it will get rubbery.
• Grease the mug before adding the mixture so that it doesn’t stick to the mug.

The best and the easiest way to check if your mug cake is ready is doing a toothpick test. Insert a wooden toothpick or skewer in the centre of the mug. If nothing sticks to it, your pumpkin mug cake is ready.

Use a 12-14 oz mug for this mug cake recipe so that it doesn’t overflow while microwaving.

Milk prevents the cake from being dry. Don’t skip the milk. Use plant based milk if you don’t use dairy milk.

Looking for other recipes like this? Try these:

Cheesy Mashed Potatoes with Garlic & Sour Cream (Easy)

Cheesy Green Bean Casserole Recipe Without Mushroom Soup

Oven roasted chicken and potatoes with garlic & herbs

Cranberry Sauce From Dried Cranberries - Easy Holiday Recipe

These are my favorite dishes to serve with this quick pumpkin mug cake recipe:

EASY CHICKEN AND DUMPLING CASSEROLE (Biscuit Dough)

Shaved brussels sprouts salad with maple dijon dressing

Turkey Melt Sandwich with Cranberry Relish (Airfryer)

Apple Cinnamon Oatmeal Recipe (Stovetop, 10 Minutes)

If you tried this Pumpkin Mug Cake recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!