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gluten free pumpkin chocolate chip mug cake

Pumpkin Chocolate Chip Mug Cake

Maggie Michalczyk, RDN
This pumpkin mug cake is the perfect pumpkin dessert for one that will satisfy your craving for a pumpkin treat in a healthy way. Don't forget to drizzle peanut butter on top! 
Prep Time 2 mins
Cook Time 8 hrs 9 mins
Servings 1 serving


  • 1 1/2 tbsp coconut oil melted
  • 3 tbsp. pumpkin puree
  • 1/2 -1 tbsp. maple syrup
  • 1/4 tsp vanilla extract
  • 2 tbsp. blanched almond flour
  • 2 tbsp. coconut flour
  • 1 tbsp. collagen optional
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. baking soda
  • few drops lemon juice
  • 1 egg
  • sprinkle of chocolate chips


  • In a regular sized mug add melted coconut oil, pumpkin puree, maple syrup, vanilla extract, almond flour, coconut flour, pumpkin pie spice, and baking soda. 
  • Add the lemon juice next, making sure it makes contact with the baking soda (this ensures your mug cake will bake up!)
  • At this point, mix the ingredients together well. Add in the egg and mix until completely incorporated into the cake batter.
  • Mix in a small handful of chocolate chips 
  • Microwave for 2 1/2 minutes. Be careful because the mug will be hot! Drizzle peanut butter on top, sprinkle with extra pumpkin spice and enjoy! 
Keyword pumpkin mug cake; pumpkin chocolate chip mug cake