Chocolate Chip Pumpkin Mug Cake

This Chocolate Chip Pumpkin Mug Cake is the perfect treat if you’re single and enjoying a date night in with your significant other, or if you’re looking for a guilt-free dessert that is portion controlled! Fluffy in texture, packed with chocolate chips and perfect any time of the year.

Chocolate Chip Pumpkin Mug Cake |

Let’s be honest, if you make a whole loaf or cake, you’re going to have more than one slice. Am I right? So why not enjoy the delicious things in life without worrying about devouring the whole damn thing in one night, either going to bed or waking up with a bit of regret.

Chocolate Chip Pumpkin Mug Cake |

If this mug cake is too large for you, simply share it or cut the recipe in half. It is on the larger side of mug cakes, so it can easily be shared with a significant other if you don’t have an appetite for sweets like me! Feel free to use the chocolate chips of your choice, maybe add some nuts or swap the chocolate chips for white chocolate chips or even peanut butter chips?? Ehh, now we’re talking!

Chocolate Chip Pumpkin Mug Cake |

I mean… how can you say no to that spoonful of ooey gooey chocolate chips?? Part of me had a hard time waiting to get a shot before devouring what was on the spoon!

Chocolate Chip Pumpkin Mug Cake |

And it only got better once the ‘Cream Cheese’ topping was added! If you haven’t tried substituting plain greek yogurt for the traditional cream cheese, then you need to! It is the perfect healthier alternative with only 3 ingredients!

Chocolate Chip Pumpkin Mug Cake |



Chocolate Chip Pumpkin Mug Cake
5 from 1 vote

Chocolate Chip Pumpkin Mug Cake

This mug cake is on the large size, so it can easily be shared between two people. Or if you would prefer a smaller mug cake, simply divide the ingredients in half. This will help slash the calories, fat, sugar and carbs down and still be satisfying!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 1 -2
Calories 389 kcal


  • 1/4 cup oat flour or choice
  • 1/2 tsp. baking powder
  • 1/2 tsp. pumpkin pie spice
  • 1 large egg white
  • 2 tbsp. organic coconut palm sugar or sub brown sugar
  • 2 tbsp. pumpkin puree
  • 2 tbsp. unsweetened cashew milk or choice
  • Pinch of salt
  • 2 tbsp. dark chocolate chips or choice

Optional 'Cream Cheese' Topping:

  • 3 tbsp. plain Greek yogurt
  • 1/4 tsp. vanilla extract
  • 1-2 tsp. Stevia or sweetener of choice & to taste


  1. In a small bowl, combine oat flour, baking powder, salt, and pumpkin pie spice. Stir until combined.
  2. Stir in the sugar, milk of choice, egg white, and pumpkin puree. Mixing until no clumps remain.
  3. Fold in 1 tbsp. chocolate chips, reserving remaining for garnishment.
  4. Spray the inside of a mug with nonstick cooking spray and pour in the batter.
  5. Microwave on high for 2 1/2 to 3 minutes, or until the mug cake is cooked through. Place a toothpick down the center to check for doneness. The toothpick should remove clean.
  6. Sprinkle the top with remaining chocolate chips and enjoy!
Nutrition Facts
Chocolate Chip Pumpkin Mug Cake
Amount Per Serving
Calories 389 Calories from Fat 105
% Daily Value*
Total Fat 11.7g 18%
Saturated Fat 0.4g 2%
Sodium 266.8mg 11%
Total Carbohydrates 64.3g 21%
Dietary Fiber 5.8g 23%
Sugars 41.5g
Protein 10.2g 20%
* Percent Daily Values are based on a 2000 calorie diet.


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    Can this be made in the oven instead of the microwave?? Looks way good but I don’t like to use the microwave!

      Samantha Buckner

      Hi Ellie! Yes, you can place it in the oven at 350 degrees F for approximately 15-20 minutes. Time will be dependent on the size mug or baking dish that you use, so check at 10-15 w/ a toothpick!


    Oh my, I finally just made this but used vanilla protein powder instead of oat flour and it is amazing!!! Thank you so much for this recipe, I always love seeing what new recipes you have and trying them out!!! You are awesome <3

      Samantha Buckner

      Aww! Thank you, Nikki! So sorry for just now seeing this and responding. I took a brief break from the blogging world over the holidays. Much needed. So glad you enjoyed the recipe – even with the addition of protein powder! Happy to hear that it worked out for you! 🙂