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.
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
- 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!
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.
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.
More delicious keto pumpkin recipes you’ll enjoy
Pumpkin Mug Cake
- 2 tablespoon coconut flour
- 1 tablespoon almond flour
- 1/2 teaspoon baking powder
- 1 tablespoon granulated sweetener of choice
- 1/4 cup pumpkin puree
- 1 large egg OR egg white or vegan subs
- 1-2 tablespoon dairy free milk of choice I used unsweetened almond milk
- 1-2 tablespoon dairy free chocolate chips optional
- 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.
- Preheat the oven to 180C/350F. Grease a small ramekin. Prepare the mug cake as directed and bake for 10 minutes.
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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
Dude. I promise you can’t taste the coconut flour- it makes it deliciously dense- try extra cinnamon and sea salt.
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!
YES 😀 I AM SO HAPPY FOR YOU! Expect a shout out!
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……..
Haha, I know you prefer the American ones Tina 😉
Trinidad is the same with pumpkin. We cook pumpkin all year round but it’s savoury. We also do not sell pumpkin in cans. Like ever.
LOl- Confession- I bought that can from a store called….USAFOODS.
Looks delish! We may not have fresh pumpkins all year long…but, we do have cans and I have some in the pantry all year long!
I hope you start the hoarding now. 😉
This looks really good, Arman! Amazing that it was made in the microwave!
Thank you, Kelly! I must admit it was NOT first time lucky…
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!
YES!!!! But don’t call yourself that. I took that title last year.
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.
You are my first muffin/scone maker and I know you’ll enjoy this 😉
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.
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.
WHAT. I didn’t realize there are two diff types of scones. I feel like you just made this up….
Yes, I’d say I’m seasonally racist… it’s cute how we’re calling it seasonal racism now.
How dare you.
Try them both and get back to me on that. 😉
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.
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.
ooo this is going to give my microwave a workout!! Do you think I could sub oat flour or gluten free flour for coconut flour?
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.
What I want to know is, what makes a scone a SCONE and a muffin a muffin and a biscuit a biscuit?
Or is biscuit just a SCONE but in a circular manner??? Logic, anyone??!!
The method and texture.
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 😉
I’m not actually naturally tanned… 😉
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!
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.
I love British scones, with cream and jam- You have me craving one now!