Can I make a pumpkin chocolate chip mug cake without eggs?

Yes, this recipe works beautifully without eggs. In fact, most mug cakes are designed to be egg-free so they don't become rubbery or overly dense. You can simply skip the egg, or replace it with 1 tablespoon of unsweetened applesauce, mashed banana, or a flaxseed egg for a plant-based alternative.

What type of chocolate chips are best for mug cakes?

Mini semi-sweet or dark chocolate chips are perfect for mug cakes like this. They melt quickly and distribute well in a small serving. Want a twist? Try white chocolate or butterscotch chips to change up the flavor profile of your pumpkin chocolate chip mug cake .

Can I prepare this mug cake ahead of time?

You can prep the wet and dry ingredients separately and store them in airtight containers. Just mix them together right before microwaving. While the pumpkin chocolate chip mug cake is best enjoyed fresh, prepping the components saves time if you're craving dessert on demand.

Pumpkin Chocolate Chip Mug Cake –The Best Treat in 4 Minutes

Name: Pumpkin Chocolate Chip Mug Cake
Prep time: 3 min
Cook time: 1 min
Total time: 4 min
Cuisine: American
Ingredients: 1/4 cup all-purpose flour; 2 tablespoons brown sugar; 1/4 teaspoon baking powder; 1/2 teaspoon pumpkin pie spice; 1 pinch salt; 2 tablespoons pumpkin puree; 2 tablespoons milk (any kind); 1 tablespoon oil or melted butter; 1/4 teaspoon vanilla extract; 1–2 tablespoons chocolate chips; Optional toppings: whipped cream, extra chocolate chips, ice cream

Description

This Pumpkin Chocolate Chip Mug Cake is a cozy, single-serve fall dessert you can make in just minutes. With warm pumpkin spice, gooey chocolate chips, and soft cake texture, it’s the perfect quick treat to satisfy your seasonal sweet tooth — all from your microwave.

Ingredients

1/4 cup all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1 pinch salt
2 tablespoons pumpkin puree
2 tablespoons milk (any kind)
1 tablespoon oil or melted butter
1/4 teaspoon vanilla extract
1–2 tablespoons chocolate chips
Optional toppings: whipped cream, extra chocolate chips, ice cream

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Instructions

Mix Dry Ingredients: In a microwave-safe mug, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt.
Add Wet Ingredients: Stir in pumpkin puree, milk, oil (or butter), and vanilla until smooth.
Fold in Chocolate Chips: Gently mix in the chocolate chips.
Microwave: Cook on high for 1 minute to 1 minute 20 seconds. The cake should look set but still soft.
Cool and Serve: Let sit for 1 minute, then enjoy warm with optional toppings.

Notes

Use a 12 oz mug to prevent overflow. Avoid over-mixing or overcooking to keep the texture soft. For a vegan version, use plant-based milk, oil, and dairy-free chocolate chips.

Prep Time: 3 minutes
Cook Time: 1 minute
Category: Dessert
Method: Microwave
Cuisine: American