Healthy Pumpkin Mug Cake
Looking for a quick and healthy mug cake recipe that you can make in the microwave? Look no further, this Pumpkin Mug Cake with Chocolate Chips will be your new favorite guilt-free snack! No oil, no eggs, and no refined sugar, this treat is a pumpkin chocolate dream!
Equipment
- Microwave-Safe Ramekin This 4" Microwave-safe ceramic ramekin is perfect for quickly and easily making mug cakes!
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 2 Tablespoons pumpkin puree
- 2 Tablespoons apple sauce look for no-sugar added, if possible
- 2 Tablespoons oat flour
- 1 Tablespoon cashew butter or your preferred nut butter
- 1 teaspoon granular monkfruit sweetener like Lakanto
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 2 Tablespoons chocolate chips no sugar added or sugar free, if possible
Instructions
- In a microwave-safe mug or ramekin, stir together the pumpkin, apple sauce, oat flour, cashew butter, monkfruit sweetener, pumpkin pie spice, cinnamon and 1 tbsp. of chocolate chips. Stir together well ensuring all ingredients are well incorporated. Smooth out batter evenly with a spoon or rubber scraper.
- Sprinkle the last tablespoon of chocolate chips on top of the batter.
- Microwave on high for 55-65 seconds. Cake will be set and slightly glossy or moist on top. Chocolate chips will be melted. Enjoy right away while warm.
Notes
This mug cake recipe is best enjoyed right away when made fresh. Refrigerate any leftovers in an airtight container, or cover the top with plastic wrap. Will keep for up to 3 days refrigerated.
Nutrition
Serving: 1servingCalories: 293kcalCarbohydrates: 54gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 1mgSugar: 26g
Tried this recipe?Let us know how it was!