Chocolate Chip Pumpkin Mug Bread {Paleo}

I don’t know about ya’ll, but I am in full swing with cooking/baking all things pumpkin these days!  I just can’t help myself when it comes to that orange-y goodness.  There’s just something about pumpkin that makes me excited for the cooler weather and the changing leaves.  You never know how a Dallas Fall season will present itself (90° does not scream fall), but I will say that the nights have been fairly cool…so I’ll take what I can get!

This recipe inspiration came when I was making A Girl Worth Saving’s Chocolate Chip Banana Mug Bread one fine evening.  I had made one for my hubby, who ended up saying it was too salty (which it was), so I thought shoot, that was a bust.  It wasn’t until my 5-year-old yelled out, “pumpkin!” that a light bulb in my head when off!  Boom!  Pumpkin Mug Bread was born.  I swear I need to write a cookbook with all the brilliant recipe ideas Emma comes up with.

Pumpkin Mug Bread

Now while I’m not a huge fan of cooking in the micro, there are some times when you just want something A) quick and B) don’t want to spend all day baking; so give yourself a break and try it.  Note: I made this recipe two ways-one with banana and one without-and have to say that I prefer the one with banana.  But, I will leave the choice to you as they are both fantastic and would go great with some Butterscotch Coffee 😉

UPDATE: I remade it so I could try it in the oven and have included the directions below!

Chocolate Chip Pumpkin (Banana) Mug Bread

Adapted from A Girl Worth Saving

Paleo Pumpkin Mug Bread

  • ¼ cup almond flour
  • ¼ cup mashed ripe banana (half of one), optional
  • ¼ cup canned pumpkin
  • 1 large egg
  • pinch of sea salt
  • ¼ tsp cinnamon
  • ½ tsp pumpkin pie spice (make it yourself HERE)
  • ½ tsp vanilla extract
  • 1 Tbsp maple syrup (if leaving out the banana)
  • 2 tablespoons chocolate chips (I like these)
  1. Mix all ingredients into a bowl (mashing the banana first) except the chocolate chips.
  2. Once everything is incorporated, stir in the chocolate chips.
  3. Pour into microwave safe mug and cook for 2 minutes.
  4. Let cool and enjoy!

Oven Method:

  1. Preheat oven to 350°F.
  2. Mix all ingredients into a bowl (mashing the banana first) except the chocolate chips.
  3. Once everything is incorporated, stir in the chocolate chips.
  4. Divide batter between two ramekin cups and place in oven.
  5. Bake for about 20-23 minutes, until toothpick comes out clean.
  6. Let cool and enjoy!

8 thoughts on “Chocolate Chip Pumpkin Mug Bread {Paleo}

  1. This looks and sounds amazing, Jess!!! I’m all about allthingspumpkin so I can’t wait to try it. We don’t have a microwave, but I’m sure I can figure out how to make in the oven, too. YUM!!

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