When I was kid, my mom made “Harvest Pumpkin Cake” nearly every October. It was essentially a cake mix doctored up with pumpkin puree, pumpkin pie spices and chocolate chips. It was baked in a Bundt pan and drizzled with coffee flavored glaze. As a kid, I didn’t like the frosting too much, but always liked the cake. Now I think my mom was ahead of her time as the coffee and pumpkin together are kind of like the now popular pumpkin latte.
Every fall I think about that Harvest Pumpkin Cake but I never want to have a whole Bundt cake sitting around the house and we like it enough that taking it to work is a pretty tough decision. I was craving that flavor recently when it occurred to me that I could probably make a mug (single serve) version that would satisfy the craving. I ended up with this Pumpkin Chocolate Chip Mug Cake with Coffee Drizzle. It did the trick!
The cake batter goes together in a snap and is done cooking in about 1 1/2 minutes. The hard part is waiting for it to cool for 15 minutes or so before drizzling on the frosting. You do have to be a little careful cooking in the microwave as cake batter quickly becomes rubbery when over cooked. It’s best to check the cake at 1 min 15 secs and cook in increments of 15 seconds after that, checking for the earliest stage of doneness. As soon as the cake doesn’t look wet in the middle and toothpick comes out fairly clean, it’s done.
Since pumpkin desserts are a popular dessert in the USA and this one contains chocolate, I am submitting the recipe to the We Should Cocoa Challenge this month. We Should Cocoa challenges us each month to use chocolate to make a treat that fits the designated theme. This month’s challenge is hosted by Tracy at It’s Not Easy Being Greedy and the theme was USA.
- For the Cake:
- 4 T. all-purpose unbleached flour
- ¼ tsp. baking powder
- ½ tsp. pumpkin pie spice
- pinch of salt
- 2 T. chocolate chips
- 2 T pure maple syrup
- ½ Tbsp. melted coconut oil (or butter or shortening would probably work)
- 2 T. pumpkin puree (NOT pie filling)
- 1 - 2 Tbsp. milk (just enough to make a thick batter)
- For the Glaze:
- 1 T. butter at room temperature
- ¼ tsp. espresso powder
- 3 T powdered sugar
- approximately 1 T milk (just enough to loosen the mixture into a glaze consistency)
- Grease a large mug.
- In the mug or a small bowl, mix together all of the cake ingredients, using enough milk to bring the mixture together into a thick batter. The amount of milk you use will depend on how wet your pumpkin puree is.
- Cook the mixture in the mug in a microwave for 1 minute and 15 seconds. Check to see if the center is no longer wet and a toothpick comes out clean. If not, then cook it at 15 second increments until it is done. The time it takes will depend on your microwave strength but it is important not to over cook the cake or it will be rubbery.
- Set the cake aside to cool for about 15 minutes, removing it from the mug after a few minutes so it cools faster (or wait a few minutes and eat it warm out of the mug with a spoon!).
- Make the glaze by mixing together the butter, espresso powder and powdered sugar together until the sugar dissolves. Add milk a little bit at a time until the mixture is loose enough to pour but not too thin.
- Drizzle the frosting over the cooled cake. Eat immediately.