Pumpkin Mug Cake

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5 from 27 votes
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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

5 from 27 votes
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!
Servings: 1 mug cake
Prep: 1 minute
Cook: 1 minute
Total: 2 minutes

Ingredients  

Instructions 

  • 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.

Nutrition

Serving: 1mug cakeCalories: 121kcalCarbohydrates: 10gProtein: 8gFat: 6gSodium: 276mgPotassium: 126mgFiber: 7gVitamin A: 9532IUVitamin C: 3mgCalcium: 166mgIron: 2mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

 

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    I made one last night. Instead of egg, I used apple sauce. The flavor was good. The texture was more like pudding. I used a ramekin and microwaved it. Should I try using a flax egg? I am vegan. Thank you.

  2. I was so happy to find a dessert pumpkin recipe that didn’t take a million ingredients and a lot of time. Thank you for posting a quick satisfying dessert.

  3. This is SO good. I used maple syrup instead of coconut sugar and I added pumpkin pie spice! YUM!! It definitely hit the “I want a pumpkin pie cupcake” spot!

  4. I just copied the recipe for the 1 minute pumpkin mug cake and in the directions it says to “add the baking powder, sea salt and coconut sugar, but, in the ingredients, there is no sea salt listed. Please help. I looked thru all of your comments hoping someone else noticed.

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