Salted Caramel Chocolate Pumpkin Spice Mug Cakes

All of your favorite dessert flavors in the convenience of a mug – quick, easy and delicious!

 

Salted Caramel Chocolate Pumpkin Spice Mug Cakes

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Salted Caramel Chocolate Pumpkin Spice Mug Cakes
Ingredients
  • 1 Egg
  • 1 ½ tablespoons Sugar
  • 2 tablespoons Coconut Oil
  • ½ cup Pumpkin Pie Filling do not use plain pumpkin puree
  • ½ cup Flour
  • ½ teaspoon Baking Powder
  • ¼ cup Milk
  • ½ cup HERSHEY’S Semi-sweet Chocolate Chips
  • 10 HERSHEY’S Nuggets with Toffee & Almonds unwrapped and roughly chopped
  • HERSHEY’S Cocoa Powder for dusting
  • 3 Medium-sized Microwave Safe Mugs
Instructions
  1. In a mixing bowl, combine the egg, sugar, coconut oil, pumpkin pie filling, flour, and baking powder, whisking until just smooth.
  2. Add the milk to the bowl and whisk in until just combined.
  3. Add the chocolate chips to the mixture and fold in to evenly distribute.
  4. Fill each mug ¼ of the way full with cake batter. Divide the chopped HERSHEY’S Nuggets in half. Divide on half of the chopped nuggets between the three mugs, sprinkling over the top of the batter. Divide the remaining cake batter between the three mugs. Sprinkle the remaining chopped Nuggets over the tops of the mugs, dividing evenly between them.
  5. Microwave each mug on high for 1 minute and 20 seconds.
  6. Carefully remove and dust the tops of the cakes with HERSHEY’S Cocoa Powder.
  7. Enjoy!

 

Recipe courtesy and reprinted with permission of the Hershey Company