Done in 3 minutes, this Eggless Pumpkin Mug Bread is moist, fluffy, and bursting with pumpkin spice flavor! It’s fall goodness in a mug. The recipe includes a how-to video, step-by-step instructions, and lots of tips.
Table of contents: Everything You Need For This Egg-Free Pumpkin Bread In A Mug
Single-Serve Eggless Pumpkin Mug Bread Recipe Highlights
Isn’t it great that you can grab your favorite mug and a few ingredients, mix them, and then pop it in the microwave for a quick and delicious treat for one? Yeap… that is the case with today’s recipe. Meet my Eggless Pumpkin Mug Bread!!
When I discovered the joy of whipping up a 90-second pumpkin bread in a mug, my life changed.
This Eggless Chocolate Chip Pumpkin Bread in a Mug is the perfect way to celebrate fall. Done in minutes, this mug pumpkin bread really hits the spot if you want something warm, fluffy, and comforting. It’s a small, single-serving pumpkin bread, which is perfect for a late-night wicked craving. And it comes together in less than five minutes.
If you have a pumpkin enthusiast partner, as I do, you can easily double the ingredients and make two mugs.
So, drop everything and go make yourself a mug full of fall goodness. It’s super easy to make, but it definitely helps to watch this video before starting up.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can add ¼ teaspoon ground cinnamon + 1/8 teaspoon ground nutmeg + 1/8 teaspoon ground cloves + a small pinch of allspice.
- Baking powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Brown sugar: I use and recommend light brown sugar.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy, even plant-based.
- Pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
Overview: How Do You Make Eggless Pumpkin Mug Bread
- Mix all the ingredients in a mug until well combined.
- Microwave for 1 1/2 minutes.
- Enjoy!
Variations You Can Apply to This Recipe
- If desired, try adding milk chocolate, white chocolate, or dark chocolate instead of semi-sweet chocolate chips. Cinnamon chips or Caramel Chips are an awesome addition.
- You can even add chopped nuts, such as pecans and/or walnuts.
- Substitute milk for orange juice for an extra layer of flavor.
- Instead of using pumpkin pie spice, you can add ¼ teaspoon ground cinnamon + 1/8 teaspoon ground ginger + 1/8 teaspoon ground cloves.
Frequently Asked Questions
Absolutely! You can make as many mugs as your heart desires.
I haven’t tried it personally, but I think it could work if you use substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes so the flour has time to hydrate and soften before microwaving it.
Yes, you can! Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors, in my opinion.
You don’t really need to remove it from the mug. I suggest taking a spoon and digging in!
More Eggless Pumpkin Recipes You’ll Love!
- Eggless Pumpkin Cheesecake
- Eggless Pumpkin Scones
- Eggless Pumpkin Cake
- Eggless Pumpkin Snickerdoodles
- Easy Eggless Pumpkin Pie
- Cakey Eggless Pumpkin Cookies
- Eggless Pumpkin Muffins
- More recipes…
Recipe Card 📖
Eggless Chocolate Chip Pumpkin Mug Bread
Equipment
Ingredients
- 4 tablespoons (36 g) all-purpose flour
- ½ teaspoon pumpkin pie spice
- 1/4 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons (24 g) brown sugar
- 3 tablespoons (45 ml) milk (or dairy-free milk)
- 2 tablespoons (30 g) canned pumpkin puree
- 1 tablespoon (15 ml) flavorless oil (such as vegetable, canola or sunflower)
- 1 tablespoon mini semi-sweet chocolate chips
Toppings:
- Cream Cheese Frosting
- Chopped pecans
- Caramel sauce
Instructions
- Put the flour, pumpkin pie spice, baking powder, salt, brown sugar, pumpkin puree, oil, and milk in a 12-ounce microwave-safe ceramic mug. Mix thoroughly with a fork until smooth. Add in the chocolate chips if using.
- Microwave for about 1 1/2 minutes, or until the edges of the top are dry and the edges of the pumpkin bread have pulled away from the sides of the mug. Do not overcook; the pumpkin bread will continue to cook a bit after taking it out of the microwave.
- Cool slightly. Serve topped with cream cheese frosting, chopped pecans, and caramel sauce, if desired.
Video
- If desired, try adding milk chocolate, white chocolate, or dark chocolate instead of semi-sweet chocolate chips. Cinnamon chips or Caramel Chips are an awesome addition.
- You can even add chopped nuts, such as pecans and/or walnuts.
- Substitute milk for orange juice for an extra layer of flavor.
- Instead of using pumpkin pie spice, you can add ¼ teaspoon ground cinnamon + 1/8 teaspoon ground ginger + 1/8 teaspoon ground cloves.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Bring back your passion for baking, even if you cannot use eggs!
This is a sponsored conversation written by me on behalf of Pillsbury™. The opinions and text are all mine.
Originally posted in September 2017, the post content was edited to add more helpful information in September 2022, no change to the recipe.
