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overhead of pumpkin brownie mug cake
4.50 from 2 votes

Pumpkin Brownie Mug Cake

A super fudgy, chocolatey brownie mug cake that is also a great use for leftover puree. The pumpkin replaces half of the oil so it has less calories too.
Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
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Ingredients

  • 2 1/2 tbsp dutch process cocoa powder
  • 1 1/2 tbsp all purpose flour
  • 2 tbsp granulated white sugar
  • 1 tbsp canola oil
  • 1 tbsp pumpkin puree
  • 2 tbsp water
  • 1 tbsp chopped dark chocolate, optional

Instructions
 

  • In an 8 oz microwave-safe mug, add all ingredients except chopped chocolate.
  • Mix with a small whisk until batter is completely mixed and no flour or cocoa lumps remain. The batter with be very thick. Scrape down the edges of the batter with your whisk and use the whisk to evenly spread out the batter.
  • Add half the chocolate to the mug and briefly stir into batter. Sprinkle remaining chocolate on top of the batter.
  • Cook cake for about 50 seconds at full power. (I used an 1100 watt microwave. You may need to adjust time and/or power if you are using a different wattage) or until the top of brownie mostly set. Allow brownie to cool a few minutes and then eat the brownie while warm.

Notes

  • Because the brownie is so rich and fudgy, the single serving size will be small. This recipe will only rise about 3/4 of the way in an 8 oz mug.
  • The crumb is looser than your typical brownie and you won't be able to take the brownie out of the mug in one piece. It really needs to be eaten with a spoon in the mug.
  • I like to underbake this mug cake so that it is extra fudgy. If you want it fully cooked, the crumbs will be looser. This mug cake is best eaten warm a few minutes after it is cooked.
  • The batter will be very thick. Make sure to scrape down the sides of the mug and spread the batter evenly with your whisk before baking.
  • The chopped chocolate is completely optional. The brownie is chocolatey and sweet enough on its own.
Calories: 372kcal, Carbohydrates: 49g, Protein: 5g, Fat: 21g, Saturated Fat: 6g, Sodium: 21mg, Fiber: 5g, Sugar: 30g, NET CARBS: 44
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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