Cinnamon Chip Pumpkin Mug Cakes

Leftover Pumpkin Purée in your cupboard? Put it to good use with these warm, comforting Cinnamon Chip Pumpkin Mug Cakes. I made some on Sunday morning while it was snowing outside and the house was suddenly cozier and smelled amazing. Treat yo’ self this weekend!

INGREDIENTS

Cinnamon Chip Pumpkin Mug Cakes.jpg

1/3 cup pumpkin purée
1 tablespoon melted coconut oil
1 tablespoon honey or maple
1 large egg
1 teaspoon vanilla extract
1/4 cup whole wheat pastry flour, or all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
1/3 cup cinnamon chips

DIRECTIONS

  • In a bowl, stir together the pumpkin purée, coconut oil, honey, egg, and vanilla until combined. Add the flour, baking soda, pumpkin pie spice, and salt, mix until just combined. Fold in the cinnamon chips. 

  • Pour the batter into a (10-12 ounce) microwave-safe mug. Microwave on full power for 1 minute and 30 seconds. Eat warm with a smear of butter and a sprinkle of raw sugar.

Dessert, BreakfastMarie KellyMilford Kitchenmug cake, cake, honey, how to make a mug ccake, how to make a mug cake, banana bread, pumpkin, pumpkin puree, pumpkin pie, spice, cinnamon, cinnamon chips, hersheysComment