Pumpkin Chocolate Chip Mug Cake

I experimented in the kitchen the other day, trying to create a healthier version of this recipe.  I am so very pleased with the yumminess I created via the microwave!  Without further ado, here is the recipe:

Pumpkin Chocolate Chip

Cake:
1 Egg
7 Tbsp Oatmeal Flour (Ground Oatmeal)
1/4 c Pumpkin Puree
1 Tbsp Maple Syrup
2 Tbsp Unsweetened Vanilla Almond Milk
1 Tbsp Semi-sweet Chocolate Chips
1 tsp Stevia in the Raw
1/4 tsp Pumpkin Pie Spice
1/8 tsp Salt
1/4 tsp Baking Powder

Spray oversized mug with cooking oil spray (I used coconut).  In mug, mix all ingredients except chocolate chips until blended well.  Add chocolate chips and stir. Cook in microwave on high for 1:15.  Check for doneness and cook for 15 second intervals until make "springs" back when you press on it with your finger.  Turn mug upside down onto plate and gently tap the mug until cake comes out.

"Frosting"
1/4 c Plain Greek Yogurt (Fage works great!)
2 tsp Unsweetened Vanilla Almond Milk
1/2 tsp Vanilla Extract
1/2 tsp Stevia in the Raw

Whisk all ingredients together until smooth.  Pour on top of hot mug cake and sprinkle with a little more pumpkin pie spice or cinnamon.  Share with someone special or enjoy all to yourself!  I shared it with my daughter! :)