Pumpkin Chocolate Chip Tahini Mug Cake

November 7, 2021

If you love my VIRAL Life Changing Tahini Chocolate Chip Cookies, then you are absolutely going to LOVE this recipe. Introducing my Pumpkin Chocolate Chip Tahini Mug Cake, which, quite frankly, needs no introduction. Texture wise, it’s a cross between my tahini cookies and a cake, but in single serving form. It’s fluffy, it’s chocolate-y. It’s pumpkin-y. Oh, and it’s also gluten-free, vegan-optional, and refined sugar-free!

You didn’t think I was done creating pumpkin recipes this season, did you?! 😉 Well, I’m not, and this may be one of my favorite creations yet! Mug cakes are one of my favorite recipes to create, because they’re super easy, low-fuss, and require minimal dishes, so there isn’t a lot of cleanup at the end!

Plus, this is a great recipe for those days when you’re just craving a little something sweet, and don’t want to make a full batch of something. Especially, if you live in a smaller household! I can’t tell you how many times, back when I was in my 20’s, that I wanted to make a sweet treat, but didn’t want to make a whole batch of cookies just for myself. I wish I knew that mug cakes existed back then, because this would’ve made my life so much easier!

But regardless of how many people you’re cooking for, this mug cake is a great recipe to make if you’re someone who LOVES the combination of salty-sweet! If you like salty-sweet, then tahini and chocolate may just become your new bread and butter. The saltiness of the tahini cuts through the rich dark chocolate perfectly, and they practically melt in your mouth.

Oh, and don’t even get me started with how good the pumpkin is here. If you love pumpkin chocolate chip anything, then you’ve gotta try out this recipe!

What You Need to Make This Pumpkin Chocolate Chip Tahini Mug Cake

  • Almond Flour: I use almond flour in almost all my baking and I just love it, because it’s an easy way for me to sneak in the healthy fats and protein. In this recipe I didn’t test other gluten-free flours, so if you use a different flour, just be sure to report back and let me know how it turn out!
  • Pumpkin Puree: Of course, we need pumpkin puree to get that pumpkin-y flavor to shine!
  • Tahini: When it comes to Tahini, I always use my favorite Soom Foods tahini. It works perfectly in this recipe, and any of my tahini-based recipes!
  • Maple Syrup: Maple syrup adds the perfect touch of naturals sweetness, without the refined sugars.
  • Baking Soda: A little baking soda ensures that your cake stays fluffy!
  • Pumpkin Pie Spice: This will help bring out that rich, pumpkin-y flavor. Yum!
  • Vanilla Extract: A little vanilla extract never hurt in a cake recipe!
  • Egg: You can use a traditional egg or a flax egg in this recipe. Both work just as well!
  • Chocolate Chips: I love using my Hu Kitchen gems, but any chocolate chips or chunks work in this recipe!

But Why Tahini, Nicole?!

You may be wondering, but why are we putting tahini in this recipe?! Which is a good question, and to be honest, it’s because it’s delicious!

Tahini is a middle-eastern spread made from ground sesame seeds, so it has a slightly nutty, salty taste, minus the nuts, of course! You can think of it almost like a runnier peanut butter, and it can be used in both sweet and savory recipes.

If you are new here, then you may not know that I am Armenian, and Tahini is an ingredient that is traditionally used in some of our native recipes. It’s a flavor that I ate a lot growing up, and I love incorporating it into my recipes.

And nutritionally speaking, tahini is full of healthy fats, which is great for heart health and lowering inflammation. And who doesn’t love that?!

Not into tahini? Here are the substitutes.

If you don’t have any tahini on hand, but still want to give this recipe a go, you can! Simply substitute the tahini for any nut butter of choice. Sunflower seed butter will work, too!

How to Make This Pumpkin Chocolate Chip Tahini Mug Cake

Would you believe me if I told you that this mug cake requires only four simple, easy steps?! YEP, it’s true! 

  1. Preheat oven to 350 F.
  2. In a bowl, mix together all of your mug cake ingredients!
  3. Transfer the batter to one very well-greased, LARGE mug, and sprinkle a few more chocolate chips on top, if desired.
  4. Bake for 18-20 minutes, let cool, and enjoy!
  5. If using microwave, microwave on high for 1 1/2-2 minutes, but please keep an eye on it, as all microwaves are different.

Want to use your microwave instead?

You can! Simply microwave on high for 1 1/2 – 2 minutes, but keep an eye on it, so it doesn’t overflow.

Other Chocolate Tahini Recipes You May Enjoy!

If you like these mug cakes, then you might love these other recipes of mine, that all include the same chocolatey, tahini goodness!

Tahini Chocolate Chip Ice Cream Sandwiches

Cashew Chocolate Tahini Muffins

Double Fudge Tahini Chocolate Chip Brookies

Tahini Chocolate Chip Freezer Fudge

If you make this recipe, please be sure to leave a comment/rating below. And, since I practically live on Instagram, be sure to tag me in your creations, so I can see them and repost on my IG stories! Enjoy! xx

Pumpkin Chocolate Chip Tahini Mug Cake

Author: Nicole Modic of @KALEJUNKIE

Prep Time 2 mins
Cook Time 20 mins
Total Time 22 mins
SERVES 1 Mug cake
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If you love my VIRAL Life Changing Tahini Chocolate Chip Cookies, then you are absolutely going to LOVE this recipe. Introducing my Pumpkin Chocolate Chip Tahini Mug Cake, which, quite frankly, needs no introduction. Texture wise, it's a cross between my tahini cookies and a cake, but in single serving form. It's fluffy, it's chocolate-y. It's pumpkin-y. Oh, and it's also gluten-free, vegan-optional, and refined sugar-free!

Ingredients

  • 1/2 Cup Almond Flour
  • 1 Tablespoons Pumpkin Puree
  • 1 Tablespoons Tahini
  • 2-3 Tablespoons Maple Syrup depending on how sweet you like it
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Pumpkin Pie Spice
  • 1 Teaspoon Vanilla Extract
  • 1 Eggs or flax eggs
  • 3 Tablespoons Chocolate Chips

Instructions

  • Preheat oven to 350 F.
  • In a bowl, mix together all of your mug cake ingredients!
  • Transfer the batter to one very well-greased, LARGE mug, and sprinkle a few more chocolate chips on top, if desired.
  • Bake for 18-20 minutes, let cool, and enjoy!
  • If using microwave, microwave on high for 1 1/2-2 minutes, but please keep an eye on it, as all microwaves are different.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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