Chocolate Pumpkin Mug Cake

  • Yield: 1 servings

A perfect, guiltless treat—plus everything looks so much cuter when eaten out of a mug!


1 egg
1/2cup canned or mashed pumpkin
2tablespoons flour
1tablespoon unsweetened cocoa powder
1tablespoon honey (or stevia or another sweetener to taste)
1teaspoon vanilla extract
1teaspoon pumpkin pie spice
1/4teaspoon baking soda
1/4 baking powder
1dash salt


  1. Whisk egg in a large mug.
  2. Stir in other wet ingredients.
  3. Add in the dry ingredients, mixing well to combine.
  4. Microwave for about 5-6 minutes or until it looks cooked enough (cook for less time if using flax egg). Alternatively, you can put it in a ramekin and bake it at 350 degrees for 12 or so minutes. Enjoy!

*To make this vegan, use 1 T ground flax/psyllium + 3 T water in place of egg. As written, this recipe is gluten-free and Paleo-friendly!

Recipe courtesy of Emma Frandsen, a certified yoga instructor and clinical nutrition student at the University of California, Davis. For more delicious recipes and tips on living a healthy, happy, hippie life, follow Emma’s adventures on her blog, Barefoot Baker.

Nutritional Info *per serving

  • Calories 210
  • Fat 9
  • Carbohydrate 25
  • Fiber 12
  • Sugars 5
  • Protein 12