Pumpkin Chocolate Chip Protein Mug Cake

Ready for pumpkin season? This single-serve Pumpkin Chocolate Chip Protein Mug Cake is warm, pillowy and filled with cozy fall flavor.

Made with pumpkin purée, oat flour and Wellious Real Vanilla Protein, it packs approximately 25 grams of plant-based protein and 7 grams of fiber. Enjoy it as a quick high-protein breakfast, satisfying afternoon snack or better-for-you dessert—without making an entire batch.

Bake it in the oven for a soft, cake-like texture or use the microwave when you need something sweet immediately. We’ve all been there.

Pumpkin Chocolate Chip Protein Mug Cake Recipe

Ingredients

• 1/4 cup pumpkin purée

• 1 tablespoon maple syrup

• Splash of vanilla extract

• 2 tablespoons non-dairy milk

• 1/4 cup Wellious Real Vanilla Protein

• 2 tablespoons oat flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon pumpkin pie spice

• Pinch of sea salt

• 1 tablespoon dark chocolate chips

• Pumpkin seeds for topping, optional

Instructions

1. Prepare the dish:
   Lightly grease a small oven-safe ramekin or microwave-safe mug.

2. Mix the wet ingredients:
   Add the pumpkin purée, maple syrup, vanilla extract and non-dairy milk. Stir until smooth.

3. Add the dry ingredients:
   Mix in the Wellious Real Vanilla Protein, oat flour, baking powder, pumpkin pie spice and sea salt.

4. Add the chocolate:
   Fold in most of the chocolate chips, reserving a few for the top.

5. Add the toppings:
   Sprinkle the remaining chocolate chips and optional pumpkin seeds over the batter.

6. Choose your cooking method:

   • Oven: Bake at 350°F for 20–22 minutes, or until the center is set but still soft.

   • Microwave: Microwave for approximately 90 seconds. Cooking time may vary depending on the microwave.

7. Let it cool:
   Allow the mug cake to cool for a few minutes before enjoying—it will be hot in the center.

Why This High-Protein Mug Cake Works

This recipe delivers everything you want from a cozy fall treat in one easy serving:

• Approximately 25g of protein: Wellious helps turn a classic mug cake into a more satisfying breakfast or snack

• Soft, pillowy texture: Pumpkin purée keeps the cake moist without requiring oil

• Warm fall flavor: Pumpkin pie spice, vanilla and maple bring the cozy seasonal flavor

• Chocolate in every bite: Dark chocolate chips add just enough sweetness and richness

• Two cooking options: Bake it for a traditional cake texture or microwave it when you’re short on time

• Naturally portioned: The single-serve recipe means there’s no need to prepare or store an entire batch

Nutrition Highlights

Approximate nutrition per serving:

• Calories: 330

• Protein: 25g

• Carbohydrates: 42g

• Fat: 8g

• Fiber: 7g

Nutrition may vary depending on the protein powder, non-dairy milk, chocolate chips and other brands used.

Tips, Swaps & Variations

• Don’t overcook it: The center should be set but still soft. Overcooking can make protein-based cakes dry.

• Adjust the consistency: If the batter feels especially thick, add another splash of non-dairy milk.

• Make it extra chocolatey: Add a few more dark chocolate chips or use Wellious Real Chocolate Protein.

• Add a creamy topping: Finish with dairy-free yogurt, nut butter or dairy-free whipped topping.

• Make your own oat flour: Blend rolled oats until they reach a fine, flour-like consistency.

• Add a little crunch: Sprinkle pumpkin seeds or chopped pecans over the top before baking.

• Make it less sweet: Reduce or omit the maple syrup and rely on the chocolate chips for sweetness.

FAQs

Can I make this pumpkin protein mug cake in the microwave?

Yes. Microwave it for approximately 90 seconds. Since microwave strength varies, begin checking the center around 75 seconds and add more time as needed.

What size mug or ramekin should I use?

Use a microwave-safe mug or small oven-safe ramekin that holds at least 10–12 ounces. Leave enough room at the top for the cake to rise.

Can I prepare the batter ahead of time?

For the best rise, it’s better to mix and cook the mug cake immediately. Once liquid is combined with the baking powder, the leavening process begins.

Can I make this recipe without chocolate chips?

Absolutely. Leave them out or replace them with chopped nuts, dried cranberries or additional pumpkin seeds.

Is this pumpkin mug cake vegan?

Yes, when it’s prepared with non-dairy milk, vegan protein powder and dairy-free chocolate chips.

Why did my mug cake turn out dry?

It was likely cooked for too long or needed slightly more liquid. Microwave strength and protein powders vary, so check the cake early and add another splash of milk if the batter looks too thick.

Final Thoughts

This Pumpkin Chocolate Chip Protein Mug Cake is the kind of recipe that makes pumpkin season even better. It’s warm, chocolatey and ready in minutes, with approximately 25 grams of plant-based protein packed into one cozy serving.

Make it for breakfast, save it for dessert or enjoy it whenever the fall craving hits.

For more high-protein recipe inspiration, follow Wellious on Pinterest.