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!! My life changed when I discovered the joy of whipping up a 90-second pumpkin bread in a mug. This Eggless Chocolate Chip Pumpkin Bread in a Mug is the perfect way to celebrate fall. Done in minutes, this mug of pumpkin bread really hits the spot if you want something warm, fluffy, and comforting. It’s a small, single-serving pumpkin bread perfect for a late-night wicked craving. And it comes together in less than five minutes. If you have a pumpkin-obsessed partner, as I do, you can easily double the ingredients and make two mugs. My favorite way to top it is with cream cheese frosting and homemade salted caramel sauce. 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
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.
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 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. 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.
