Pumpkin Chocolate Chip Mug Cake
A little love note to pumpkin season, Pumpkin Mug Cakes are a quick, decadent little treat that you’ll find yourself circling back to more often than you restart Gilmore Girls in the Fall.
Servings: 1 serving
Ingredients
- 1 tbsp salted butter melted
- 2 tbsp packed brown sugar
- 1 tbsp pumpkin puree not pie filling
- 1 tbsp milk
- 1/8 tsp vanilla extract a few drops
- 3 tbsp all-purpose flour
- 1/8 tsp cornstarch
- 1/4 tsp cinnamon can bump to 1/2 tsp for extra spice
- 1/16 tsp baking soda a pinch
- tiny pinch salt
- 2 tbsp mini semi-sweet chocolate chips
Instructions
- In a microwave safe bowl or mug, melt the butter completely.1 tbsp salted butter
- Whisk in the brown sugar, pumpkin puree, milk and vanilla.2 tbsp packed brown sugar, 1 tbsp pumpkin puree, 1 tbsp milk, 1/8 tsp vanilla extract
- Stir in the flour, corn starch, cinnamon, baking soda and salt until a batter comes together.3 tbsp all-purpose flour, 1/8 tsp cornstarch, 1/4 tsp cinnamon, 1/16 tsp baking soda, tiny pinch salt
- Fold in the chocolate chips.2 tbsp mini semi-sweet chocolate chips
- Microwave on high for 60-75 seconds. Start with 60 seconds and if the center still looks underdone, cook for an additional 15 seconds. All microwaves are different.
- Top with extra mini chocolate chips, and return to the microwave and allow it to sit for an additional minute. (Do not cook for an additional minute, it just needs to cool down while in the enclosed microwave)
- Enjoy!
Nutrition
Calories: 462kcal | Carbohydrates: 59g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 175mg | Potassium: 283mg | Fiber: 4g | Sugar: 36g | Vitamin A: 2725IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg
