Pumpkin Mug Cake

5 from 15 votes

This pumpkin mug cake is a fluffy and moist spiced cake that takes just one minute to make! Full of pumpkin and spices, this Fall inspired single serving dessert is both keto and grain free! 3 grams net carbs. 

When it comes to keto pumpkin desserts, I love a slice of pumpkin pie, pumpkin cheesecake, or this keto pumpkin mug cake. 

pumpkin mug cake

It’s no secret I love a good mug cake. It’s one of my go-to desserts when I’m craving something sweet and comforting, but I have no patience to turn on the oven. This pumpkin version has recently been my go-to, partly due to the abundance of pumpkin puree in my refrigerator!

For a keto and low carb mug cake, it’s incredibly fluffy and moist. It’s full of pumpkin spice flavors, and satisfies your sweet tooth and carb cravings…minus the carbs!

How do you make a pumpkin mug cake

The Ingredients

  • Coconut flour– A low carb flour, coconut flour gives the mug cake the fluffy and cakey texture. Be sure to sift it thoroughly, to ensure no clumps remain.
  • Almond flour– Works well with the coconut flour to keep the mug cake light and slightly. 
  • Baking powder– Gives the mug cake some rise and fluffiness. 
  • Granulated sweetener– Any keto sweetener will work, like monk fruit sweetener or erythritol. You can even use some keto powdered sugar.
  • Pumpkin spice– A must for any pumpkin recipe!
  • Pumpkin puree– Not pumpkin pie filling! You can use either homemade pumpkin puree or canned pumpkin. 
  • Egg– Holds everything together and bakes it to perfection! This works really well with an egg white too- Save the yolks for some creme brulee
  • Milk of choice– I used unsweetened almond milk, but you can use any milk you enjoy. 
  • Chocolate Chips– Optional, but highly recommended! 

The Instructions

In a mixing bowl, add your dry ingredients and mix well. Add your pumpkin puree, egg, and milk of choice and whisk together, until a batter remains. Transfer your cake batter into a greased mug or microwave safe cereal bowl. Microwave for a minute, before removing from the microwave and letting sit for a minute, before enjoying.

keto pumpkin mug cake

Can I make this in the oven? 

If you don’t own a microwave, you can bake this mug cake in the oven instead.

Grease an oven safe ramekin and pour the cake batter into that. Bake at 180C/350F for 10 minutes. 

Tips to make the best pumpkin mug cake

  • Each microwave model differs, so your mug cake may need longer than a minute to cook completely. If after a minute it is not completely cooked, microwave in 15-20 second spurts until done. 
  • If you don’t own pumpkin pie spice, you can add a little cinnamon, ginger, and cloves to the batter. 
  • Serve mug cake with a scoop of keto ice cream or some keto frosting.
  • For a vegan pumpkin mug cake, replace the egg with either an egg replacement like Bob’s egg replacer or just eggs. 

pumpkin spice mug cake

More delicious keto pumpkin recipes you’ll enjoy

pumpkin mug cake

Pumpkin Mug Cake

This pumpkin mug cake is so fluffy and moist, it only takes one minute to make! No grains or sugar, it's a healthy keto dessert for one, perfect to satisfy the sweet tooth!
5 from 15 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Servings: 1 mug cake
Calories: 121kcal
Author: Arman



  • In a small mixing bowl, sift the almond flour and coconut flour. Add the baking powder and sweetener, and mix well. Add the egg, and canned pumpkin and mix until fully incorporated. Stir in the chocolate chips.
  • Spray a small microwave safe bowl with cooking spray generously. Pour in the batter and top with extra chocolate chips. Microwave the mug cake for one minute.
  • Remove from the bowl and allow to cool for a minute before enjoying.

Oven Instructions

  • Preheat the oven to 180C/350F. Grease a small ramekin. Prepare the mug cake as directed and bake for 10 minutes.


Serving: 1mug cake | Calories: 121kcal | Carbohydrates: 10g | Protein: 8g | Fat: 6g | Sodium: 276mg | Potassium: 126mg | Fiber: 7g | Vitamin A: 9532IU | Vitamin C: 3mg | Calcium: 166mg | Iron: 2mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!



124 thoughts on “Pumpkin Mug Cake

  1. I will say that the pumpkin spice flavored gum is just ok. You lose the flavor quickly. I will be willing to try this because I trust you, but I don’t like coconut flour. But I will give you the benefit of the doubt because it certainly LOOKS tasty….
    But this is allllll on you if it goes balls up

    1. Dude. I promise you can’t taste the coconut flour- it makes it deliciously dense- try extra cinnamon and sea salt.

  2. The only difference between British and American scones I know is the shape. I only made scones once and I shaped them with a cookie cutter – so the British version. It was a plain scone. This one with chocolate chips sounds great and I like that it is single serving and to make in the microwave! Thanks for the tip to use baby food!! That’s genius. I guess there must be pumpkin baby food available!

  3. Hahahhaa love it! You invented some new words, new phrases, and used some old ones in very strange ways, but I like it. I don’t think I need to answer your British or American question……..

  4. If pumpkin is a pimp, then can I be his whore? Because I’m a slut for almost anything edible that contains pumpkin. And now I’m fixin’ to go hit the kitchen and whip up one of these bad boys…yes, please!

  5. I love Boston Crème Donuts too! Next time you come to NY, I think a trip into Brooklyn just to try the Peter Pan bakery for their donuts is necessary. They are worth the trek to the borough…I like this scone recipe, I must try it.

  6. That’s so interesting because growing up, my mom only used pumpkin for savory dishes! Ok, maybe she only knew how to cook it one way, which is a stir fry (typical of my mom). I’d totally have a bite of this with some fat free but not fat free froyo.

    1. YES- my dad’s side which is Chinese Malaysian would stir fry it!

      ….Can you turn off the chicken sign? I’d like to sleep please.

  7. Hey! You said pumpkin season is over in March. I am SO jealous you can eat it all year round. No canned pumkin here, not even precooked. I still work on my orange teint like it’s my job. And after all, it gives me the chance to shoulder press all the squashes home.
    I love the creative swirls you made here, BUT I am still a little intimidated with my microwave. You know why.

    1. KABOCHA season is over in March- we whore the pumpkins out till the cows come home (if they aren’t busy partying it up…silly cows).

      Canned pumpkin is only sold in the USAfoods store. Fail.

    1. Definitely try it out with a standard flour- decrease the liquid though! I used to use oat flour for it and even oat bran in the past.

  8. Lol!! OMG. I’m dying at the seasonally racist comment! First of all, I love the idea of a microwave scone. I also have an image of super orange Aussies in my head now 😉

  9. Not all of the northern hemisphere are pumpkin daft. Here in Britain most have never even tried it and associate pumpkin only with Halloween and lanterns… Sigh… Wish we did have pumpkin everything!
    British scones are sooo overrated! But then again that’s from me, the Paleo gal! Ha! These look yummy though! 🙂 the microwave continues to wonder and delight me on what it can do!

    1. Same here in Germany – pumpkin is not that popular here at all and only fun to cut a face into for Halloween. In pumpkin /squash season there are several kinds available but it’s not that everyone is going crazy about it. And we rest it in savoury dishes rather than bake with it.

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