This Chocolate Chip Pumpkin Mug Cake is my new favorite sweet treat! This rich and delicious dessert is so easy to make and takes just 1 minute in the microwave. Plus, this recipe works when you’re craving chocolate and also when you have pumpkins at home and you are looking for a quick and healthy recipe.

Mug cakes are easy to make. There are no eggs, flour or refined sugar needed on this recipe. Using wet ingredients, specially the “pumpkin” makes the cake very moist and fudgy.

Make this quick and easy microwave mug cake for breakfast, dessert or anytime. It’s covered in rich chocolate chips to satisfy your sweet tooth.

This Chocolate Chip Pumpkin Mugcake is Vegan and is made with simple ingredients like, oat flour, pumpkin puree, liquid sweetener of choice (could be honey or maple syrup), baking powder, pumpkin spice, milk of choice and salt.

The ingredients to make this Chocolate Chip Pumpkin Mug Cake

We have a lot of your favorite ingredients and here’s what you’ll need:

• Oat flour – which is blended rolled oats. Feel free to use rolled or quick oats, but if gluten-free make sure that it’s certified!
• Liquid sweetener of choice – In my case, I used honey. If Vegan, you can use another alternatives like, agave, date or maple syrup!
• Baking powder
• Pumpkin puree – Make sure to use “pumpkin puree” and not “pumpkin filling”. It can be found canned but in my case I got a pumpkin and boiled it until soft. Then, I mashed it up to make it puree.
• Pumpkin spice – For the especial hint of fall vibes. Pumpkin Spice is a mix of cinnamon, nutmeg, ground ginger and ground cloves! If you can find Pumpkin Spice at the store would be easier. Otherwise, you will have to mix all the spices as shown down below on the recipe card!
• Milk of choice – I used unsweetened almond milk but you can use any other kind of plant-based or dairy milk. The type of milk does not affect the flavor of this recipe.
• Himalayan salt – Adding a pinch of salt to chocolate recipes is key! It enhances the flavor tremendously!! So don’t forget to add it.
• Chocolate chips – Couldn’t forget these, they are a MUST to add on this recipe. In my case, I used 60% dark chocolate chips.

How to make this Chocolate Chip Pumpkin Mug Cake?

The Instructions

• Prepare – Gather and measure all ingredients by starting to mix the oat flour, pumpkin spice, baking powder and a pinch of Himalayan salt in a bowl. Therefore, add-in the pumpkin puree, liquid sweetener and milk of choice. Stir until well combined.

• Transfer – Once you have combined everything up, transfer the oatmeal batter into mug or ramekin.

• Add – Now, add plenty chocolate chips on top of the batter.

• Microwave – Microwave for 1 minute if uncooked on the center, microwave for an additional 15 seconds. Let cool and enjoy!

How big is this recipe?

I used a 6 oz ramekin. If using a mug, make sure to have enough space. As batter may tend to rise. This recipe is a single serving, so is just for YOU! Feel free to double portions if making for more people!

Storing and reheating tips

• To store: If you prepare multiple batches of this baked oatmeal, store it in the fridge covered, for up to 3 days. You will need to thin it out with extra milk before reheating.
• To reheat: Microwave for 55 seconds. Make sure to add extra milk to moisten it, as the oats will have thickened up.

Ingredients substitutes and notes

• No oat flour? Use rolled or quick oats and blend.
• Gluten-free? Make sure to use a certified oats!
• If Vegan, make sure to add a plant-based liquid sweetener and milk of choice. Whatever you use, won’t affect the flavor of this mugcake.