Pumpkin Chocolate Chip Mug Cake
After making those dreamy, delicious pumpkin s'more donuts last week, this week I was left to find something to bake that would use up some of the pumpkin puree I had leftover, while also not requiring much time to make since my life hasn't slowed down at all this week.
With the official start of Fall yesterday, some pumpkin-goodness was exactly what I was looking for. I always love the changing of the seasons, even though the changes are subtle here in Florida. It feels like a chance to refresh and recharge for the next quarter of the year, to reset my mind on the goals I've set for myself and am still working towards.
And what better way to focus on the next season than over a mug of pumpkin chocolate chip cake. I don't know why I don't make personal sized desserts more often. As someone who struggles to not over indulge when it comes to sweet treats in the house, personal sized portions are the way to go. This one happens to be gluten free, vegan, and guilt free, which I'm always in favor of.
Your turn:
- What's your favorite season?
- Are you a fan of all things pumpkin?
Pumpkin Chocolate Chip Mug Cake
- 1/4 cup almond milk
- 1/4 mashed banana
- 3 tbs pumpkin puree
- 2 tbs coconut flour
- 1 tbs maple syrup
- 1/2 tsp pumpkin pie spice
- 1/4 tsp baking powder
- 1/4 tsp vanilla
- Small handful of dairy-free chocolate chips (or regular if you can have the dairy)
- Stir all of the dry ingredients in your mug.
- Add in the wet ingredients, stirring until fully mixed, folding in the chocolate chips last.
- Microwave for 3 1/2 minutes.
- Top with any additional desired chocolate chips.