This single serve Vegan Pumpkin Chocolate Chip Protein Mug Cake is the ultimate healthy dessert recipe for one! It features pumpkin puree, sweet vanilla plant protein, almond flour, pumpkin spice, and dairy-free dark cacao chips. Enjoy this festive treat all fall long!

Healthy Vegan Protein Mug Cake recipe with a spoon and a pumpkin in the background.

Super sweet, packed with spice, & created healthy ingredients, this Vegan Pumpkin Chocolate Chip Protein Mug Cake, was created just for you!

What’s great about a single serve healthy dessert recipe is that you don’t have a big batch of treats just laying around.

Oh & in case I need to convince you even more, the taste is a cross between a cookie & a fluffy cake. So good!

Why You’ll Love This Healthy Protein Mug Cake Recipe

Made with Wholesome Ingredients: For added nutrition, without compromising the taste!
Perfect Protein Dessert: Whether you’re making it post workout, breakfast, or dessert, this Vegan Pumpkin Chocolate Chip Protein Mug Cake recipe will have you fully satisfied, as it’s created with healthy ingredients & packed with over 25 grams of plant protein.
Dessert Approved: At first bite, you’ll be asking yourself is this dessert really healthy? It’s that good!

Pumpkin Health Benefits

Let’s talk about pumpkin for a brief moment. Did you know it’s actually a superfood? Meaning, it’s full of powerful health benefits. Pumpkin is incredibly healthy, as it is rich in vitamins, minerals, and antioxidants. The few out of many advantages of consuming pumpkin include:

High Antioxidant Content to Protect from Disease
Packed with Potassium to Help Lower Blood Pressure
Bursting with Vitamin C for Immunity & Collagen Production
Full of Vitamin A for Immunity & Eye Health
Aids Digestive System to Keep Things Moving

Pumpkin is the perfect addition to our protein dessert, not only for the taste, but for health benefits. However, this nutrient-rich vegetable can be overlooked, as we tend to focus on the pumpkin recipe vs. the nutrition standpoint. Nevertheless, knowledge is power and lets begin incorporating pumpkin in more healthful ways!

Ingredients

Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). My favorite brand is Farmers Market Foods.
Organic Vanilla Plant Protein: Adding a scoop of vanilla protein powder makes this healthy dessert chocolatey, while keeping full and satisfied longer. I love Four Sigmatic’s Sweet Vanilla Plant Protein for this recipe. It’s made with real unrefined cacao with no grains, gums or fillers. Oh & it’s super delicious. Nevertheless, if you have yet to try Four Sigmatic’s Sweet Vanilla Plant Protein, add your favorite vanilla plant protein.
Organic Almond Flour: It’s the perfect addition to add even more healthy fats & protein.
Organic Ground Flax Seeds: Organic ground flax seeds are essential to make the flax egg, so that our brownies are nice & thick!
Organic Spices: A combination of organic pumpkin spice & sea salt is essential for this healthy mug cake recipe!
Organic Dark Cacao Chips: A must for this mug cake is dark chocolate chips. My go-to brand is Pascha!

How To Make

Preheat. Preheat the oven to 350 degrees F.
Batter. In a mixing box combine all of the ingredients EXCEPT the chocolate chips. Mix until well combined & then mix in the dark chocolate chips.
Bake. Transfer the batter to a ramekin, lined with coconut oil, & bake for 20 – 25 minutes. To check if it’s baked, insert a toothpick into a few spots (the toothpick should come out clean, with no raw batter).
Optional Cool. If you want a warm dessert, enjoy right away or save for later!

Tips for Making this Healthy Vegan Protein Dessert Perfectly

Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling. Organic pumpkin puree is simply pureed pumpkin! I love the brand Farmer’s Market Foods.
Organic Almond Flour: Swap with your preferred flour if you don’t have almond on hand!
Organic Vanilla Plant Protein: If you don’t have vanilla plant protein, add a ½ tsp of organic vanilla extract.

Storing & Reheating

This Vegan Pumpkin Chocolate Chip Protein Mug Cake is the perfect healthy dessert recipe to save for later!

Fridge Storage. Transfer the mug cake to an air-tight glass container & refrigerate for 4 – 5 days.

Optional Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the mug cake to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.

Vegan Pumpkin Chocolate Chip Protein Mug Cake recipe with a spoon and a pumpkin in the background.

More Chocolate Protein Treats You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Vegan Pumpkin Chocolate Chip Protein Mug Cake

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 1 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

¼ cup pumpkin puree
2 tbsp – ¼ cup unsweetened non-dairy milk, to thin a bit
1 scoop vanilla plant protein
1 tbsp almond flour
1 tbsp ground flax seeds + 1 tbsp water (mix & let sit for 5 minutes)
1 tbsp pure maple syrup, optional
¼ – ½ tsp pumpkin spice
Sea salt, pinch
1 tbsp dark cacao chips

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Instructions

Preheat. Preheat the oven to 350 degrees F.
Batter. In a mixing box combine all of the ingredients EXCEPT the chocolate chips. Mix until well combined & then mix in the dark chocolate chips.
Bake. Transfer the batter to a ramekin, lined with coconut oil, & bake for 20 – 25 minutes. To check if it’s baked, insert a toothpick into a few spots (the toothpick should come out clean, with no raw batter).
Optional Cool. If you want a warm dessert, enjoy right away or save for later!

Notes

Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling. Organic pumpkin puree is simply pureed pumpkin! I love the brand Farmer’s Market Foods.

Organic Almond Flour: Swap with your preferred flour if you don’t have almond on hand!

Organic Vanilla Plant Protein: If you don’t have vanilla plant protein, add a ½ tsp of organic vanilla extract.

Storing & Optional Reheating: Transfer the mug cake to an air-tight glass container & refrigerate for 4 – 5 days. To reheat, preheat the oven to 350 degrees F. Transfer the mug cake to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.