Looking for a 5 minute dessert? Then you’re in the right place! This pumpkin chocolate chip mug cake is the perfect easy fall treat. Paleo, keto, low-carb, sugar-free, gluten-free, grain-free.
Are you guys tired of pumpkin yet? No, never? Ok good, because I might be the world’s biggest fan of pumpkin as well. Some days during summer, I dream of the stuff. Click here for more pumpkin goodies!
I know I can go buy a can of pumpkin and make something during summer, but well, it’s just not the same. There’s something about the changing of the seasons, the crisp air and leaves falling that makes eating pumpkin somewhat of a package deal.
Luckily, it’s now that time of year, so celebrations are certainly in order! If you are looking for a pumpkin dessert that won’t cost you an arm and a leg to make, or take hours of your time, then you are in THE best place.
This pumpkin chocolate chip mug cake might be one of the best and easiest desserts I have ever made. This little guy is packed with pumpkin flavor, loaded with chocolate, and completely guilt-free.
Did I mention you can make it in the microwave? All you need is a few minutes, and you have a cake-like dessert all ready to be enjoyed!
Start by melting the butter or coconut oil in a ramekin or mug, then adding the canned pumpkin (be sure to get the 100% pumpkin, not the pie filling!), and an egg. Mix until fully-incorporated.
Add in a sweetener of your choice to taste. I like to use a packet of stevia/erythritol, but you can use up to a tablespoon of granulated sweetener. Next, you’ll want add in some coconut flour, and mix once more.
Top it with some chocolate chips, if desired, then place in the microwave for 90 seconds to 2 minutes, depending on the power of your microwave.
And if you are as huge of a fan of mug cakes as I am, be sure to check out these other mug cake beauties!
If you give this pumpkin chocolate chip mug cake a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
You may also enjoy these other pumpkin recipes:
Pumpkin Chocolate Chip Mug Cake (Paleo, Low-Carb)
- 2 tablespoons butter or coconut oil
- 2 tablespoons 100% pumpkin not pumpkin pie filling
- 1 egg
- 1 tablespoon sweetener of choice
- 1 tablespoons coconut flour
- handful chocolate chips
- Melt butter in a small mug or ramekin.
- Mix in pumpkin, egg and sweetener.
- Mix in coconut flour until there are no clumps, and it is fully dissolved.
- Toss in a handful of chocolate chips.
- Microwave for 90 seconds to 2 minutes depending on power of your microwave.
- Allow to cool before consuming.