Pumpkin Chocolate Chip Mug Cake with Coffee Drizzle
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
Single Serve Pumpkin Chocolate Chip Cake cooked in a mug and drizzled with Coffee glaze.
  • 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)
  1. Grease a large mug.
  2. 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.
  3. 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.
  4. 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!).
  5. 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.
  6. Drizzle the frosting over the cooled cake. Eat immediately.
Recipe by BakeNQuilt at http://www.bakenquilt.com/2015/10/pumpkin-chocolate-chip-mug-cake-with-coffee-drizzle/