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Mug cake is the perfect, single serving dessert that comes together in a pinch when the night calls for a quick, after dinner treat. The pureed pumpkin in our chocolate mug cake makes for a gooey, moist center that is best served with a glass of iced cold milk or an after dinner coffee.
6 Tbsp TruEats Dutch Chocolate Muffin & Cake Mix
1 Tbsp TruEats Zero Calorie Premium Sweetener
1 tsp cinnamon
1 Tbsp Milk (or plant-based milk of choice)
1 Tbsp Vegetable Oil
1 Tbsp Vanilla Extract
2 Tbsp Pumpkin Puree
2 Tbsp Chocolate Chips
¼ cup TruEats Zero Calorie Premium Sweetener
Brush an 8-ounce mug with a light layer of oil and set aside.
Whisk together the Muffin & Cake Mix, Sweetener and Cinnamon in a small bowl.
Whisk together the Milk, Oil, Egg, Vanilla, and Pumpkin in a separate bowl.
Add wet ingredients to the dry ingredients and whisk until smooth.
Fold in the Chocolate Chips.
Pour the batter into an 8-ounce mug.
Microwave for 1.5 minutes (for a gooier cake) – 2 minutes (for a firmer cake).
Pulse the Sweetener several times in a coffee grinder to create a powdered sugar. Sift the Sweetener on top of the cake and serve warm.
Note: For vegan recipe, use egg replacer and plant based milk.