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Healthy Pumpkin Chocolate Chip Mug Cake

Cook Time 2 mins. The cake isnt overwhelmingly spiced like some pumpkin desserts and the molten cream cheese and chocolate chip center is the perfect complement.


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Add pumpkin mixing well to make sure that everything is fully incorporated.

Healthy pumpkin chocolate chip mug cake. Mug cakes are easy to make. 2 tsp Maple Syrup or Molasses Depending on how sweet you like it add more to your taste. The final product is chocolaty moist and-yes-nutritious.

Fold in the chocolate chips. Yes you heard that correctly this cake is high in protein and healthy fats. Watch for the sides being firm but err on the side of.

Once the chia seeds have thickened add it to the pumpkin mixture. This rich and delicious dessert is so easy to make and takes just 1 minute in the microwave. 1 tablespoon maple syrup.

Microwave on high for 2 12 to 3 minutes depending on microwave strength and thickness of mug. In a ramekin or mug mix the coconut oil pumpkin and vanilla until combined. Add the almond flour cocoa powder coconut sugar pumpkin.

If it doesnt look done after 60 seconds zap it for another thirty seconds. In a mixing bowl add your dry ingredients and mix well. Youll score 5 grams of fiber and meet 38 percent of your recommended vitamin A intake 11 percent of iron and 15 percent of calcium.

For the Pumpkin Mug Cake. 1 tablespoon pumpkin puree. Plus this recipe works when youre craving chocolate and also when you have pumpkins at home and you are looking for a quick and healthy recipe.

Transfer your cake batter into a greased mug. Fold in ¾ teaspoon of chocolate chips. Prep Time 2 mins.

1 large egg white. How to make this pumpkin mug cake. 2 If you want to turn your cake out onto a plate later grease a dessert bowl with coconut oil or butter so the cake.

Chocolate Chips Optional but highly recommended. 1 Combine all ingredients in a bowl and mix with a fork. It is the perfect blend of chickpeas.

Add the oil milk sugar pumpkin puree and vanilla to a mug and mix well for 15-30 seconds until fully combined. I have to admit. Add the pumpkin puree maple syrup almond flour coconut flour pumpkin spice vanilla extract baking soda and lemon juice to the mug.

1 T Mini Chocolate Chips I use Enjoy Life. 2 tablespoons white whole wheat flour option to sub all-purpose gluten-free flour 18 teaspoon baking powder. This Chocolate Chip Pumpkin Mug Cake is my new favorite sweet treat.

Fold in the chocolate chips. 14 teaspoon ground cinnamon. Microwave on 30 POWER for 2 minutes 40 seconds 240.

1 teaspoon mini chocolate chips more for topping pinch of salt. Mix ingredients together well. Microwave on high for 85 seconds.

Add the maple syrup milk vanilla pumpkin puree and coconut oil. Add the chocolate chips and stir. Stir the flour pumpkin pie spice baking powder and salt together in medium-sized coffee mug.

15 T Canned Pumpkin. Let the mug cake cool for at least 2 minutes to allow the center to. For the Chocolate Pumpkin Frosting.

Alternatively place mug in the air fryer at 350 degrees for 15 minutes. In a coffee mug or small ramekin add all of the ingredients except for the chocolate chips. Fold in chocolate chips reserving a few to sprinkle on the top.

Add the rest of the ingredients and mix until everything is incorporated. Add your pumpkin puree egg and milk of choice and whisk together until a batter remains. Microwave for 2 minutes then allow to cool a couple minutes.

In a large mug whisk together the pumpkin egg milk maple syrup and vanilla until smooth. Let the mug cake cool for at least 2 minutes to allow the center to. Add the egg pumpkin puree maple syrup whole wheat flour baking powder pumpkin pie spice vanilla extract sea salt and mini chocolate chips to a microwave safe mug.

14 tsp Baking Soda. 14 tsp Flaky Sea Salt. Garnish with more chocolate chips and whipped cream if desired.

1 tsp Pumpkin Pie Spice. Spread the batter into the prepared ramekin and gently press the remaining chocolate chips on top. Spread the batter into the prepared ramekin and gently press the remaining chocolate chips on top.

Stir in the dry ingredients until a smooth batter forms then stir in the chocolate chips. The moist pumpkin cake part of this mug dessert is not unlike the inside of a pumpkin pie especially if left on the gooey side which I prefer. How to make a chocolate pumpkin low carb mug cake – step by step.

Microwave for 3 to 3 12 minutes until the cakes puffs a bit and is cooked through. Stir the flour pumpkin pie spice baking powder and salt together in medium-sized coffee mug. The craziest part is you would never guess that the main ingredient in this moist mug cake is indeed CHICKPEAS.

Crack the egg directly into the mug and mix well with a fork until combined. This pumpkin chocolate chip mug cake is the perfect easy fall treat. Stir well until totally combined.

There are no eggs flour or refined sugar needed on this recipe. Stir all ingredients together until well combined. Mix in a few chocolate chips.

Use a fork to mix vigorously to make sure there are no clumps. Microwave for 60 seconds. Add the maple syrup milk pumpkin puree and coconut oil.

Fold in ¾ teaspoon of chocolate chips. For this healthy mug cake recipe youll need pumpkin apple sauce oat flour cashew butter granular sweetener pumpkin pie spice cinnamon and sugar-free chocolate chips. THM S low carb sugar free gluten free nut free.

I used a granulated brown sugar erythritol but regular granulated erythritol works fine too. Paleo keto low-carb sugar-free gluten-free grain-free. Microwave on high for 55-65 seconds or until top of cake is firm but still slightly glossy.

This pumpkin chocolate chip mug cake recipe is the perfect single-serving dessertMade gluten and dairy free its packed with pumpkin and pumpkin spice and cooks in your microwave in under 3 minutes. This chocolate chip pumpkin mug cake is made with pure pumpkin whole-wheat flour maple syrup graham cracker crumbs and mini chocolate chips. Microwave on 30 POWER for 2 minutes 40 seconds 240.


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