Pumpkin ChiChi Mug Cake

A quick and cozy single-serve treat made with Original ChiChi instead of flour or oats. Pumpkin, warm spices, and a touch of maple syrup make this mug cake taste like fall — ready in minutes!

Ingredients (1 serving)

• 3 tablespoons pumpkin puree (about 36g)

• 1/4 cup milk of choice (60ml)

• 1 egg

• 1 teaspoon brown butter, melted (or regular butter)

• 1/4 teaspoon vanilla extract

• 1/3 cup Original ChiChi (or any other flavor)

• 3-4 teaspoons maple syrup 

• 1/4 teaspoon pumpkin pie spice

• Pinch cinnamon

• 1/4 teaspoon baking powder

Instructions

1. Grease a ramekin or mug with oil or butter.

2. Whisk together pumpkin puree, milk, egg, brown butter, vanilla, and maple syrup until smooth.

3. Stir in Original ChiChi, baking powder, pumpkin pie spice, and cinnamon until just combined.

4. Pour into ramekin.

5. Microwave on high for 3 minutes, then check the center. If it’s still soft, cook in 30–60 second bursts until the top is fully set and springy (usually 3½–4 minutes total).

6. Let cool for 2–3 minutes before eating. Enjoy warm straight from the ramekin or turn out onto a plate.

Notes & Variations

• Swap option: Use Maple ChiChi instead of Original — just reduce or skip the added maple syrup.

• Toppings: Try with toasted pecans, yogurt, or an extra sprinkle of pumpkin spice.

• Oven version: Bake in a greased ramekin at 350°F (175°C) for 18–20 minutes.