Pumpkin Mug Cake

124 comments

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!

 

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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.

  5. For the vegan version, do you omit the egg or use a flax egg? It says omit in the ingredients but at the bottom it says to use a flax egg. thanks.

  6. I don’t see an oven option? This looks yummy and just what I needed for leftover pumpkin. I like it in sweet things but I never liked sweet potato pie and only eat sweet potatoes with butter and salt. However, I might try some baby food sweet potatoes in this for the pumpkin after I do it your way first as we often have fresh ones.

    1. Hi Jan! Apologies for the oversight- It’s to be baked in a preheated oven for 12-15 minutes, or until a toothpick just comes out clean. Keep the oven at 350 the whole time 🙂

  7. This is the second recipe of yours I have made, and I think I love you. I had bought coconut flour and no recipes ever turned out with it. Both of yours have turned out wonderfully!

        1. I’m sorry to hear that- Maybe it’s the bowl you used? Others have made it in ramekins/cereal bowls which alter the shape 🙂

  8. Loving the idea of pumpkin in scones. I always wonder what to do with pumpkin, it is in season for such a short time here

  9. Oh yes. This looks great! I really need to start experimenting with cooking in the microwave more!

  10. I knew it was only a matter of time before you jumped on the pumpkin band wagon. Between scones and muffins, I’d say you went in full force. Le sigh.

    I will say, I rather enjoyed Peas & Crayons Pumpkin burgers last year (they were savory) along with a pumpkin and black bean burrito I got at Nature’s Bin (again it was savory). Pumpkin in sweets just doesn’t do it for me. Savory on the other hand, I’m willing to try. Scones too because I will always eat scones, American, British or an Aussie version.

    1. This is why you need to move to Australia (haha like wife swap..blog swap?)- pumpkin is NEVER eaten sweet. Roast pumpkin soup with caramelised onion is my mum’s speciality 😉

  11. I didn’t even know there were different types of scones! I guess that just screams out how American I am. I do love them though, and now I’m craving a nice chocolaty one.

    I know what I’m making today 🙂

    1. Thank you, Sarah! Haha, neither did I until I went to America and ate a starbucks scone and was shocked at how soft it was!

  12. I made this yesterday and to be honest it didn’t turn out like a scone. It had more the texture of your microwave muffin (that I’ve made the morning before). It wasn’t really dry/crumbly like I imagine a scone to be. However, I ground shredded coconut into flour instead of using real coconut flour, maybe that’s the reason (I’m not sure though if there is any difference). The chocolate chunks inside were pretty delicious though 😀

    1. That’s the texture I was going for- It’s supposed to be like that in the middle and dense on the outside. That’s what the recipe said it would turn out to be like, not a crumbly scone. Glad it was still good though.

  13. Blech, pumpkin pie is totally not my thing. Pumpkin everything else is a-okay, though particularly pumpkin beer! Please tell me you have that?!?!

    1. I think the entire population of Australia would faint should they hear the words pumpkin and beer in the same sentence!

  14. Someone asked the most existential question in your comments…guess who? So if I eat more pumpkin will I start looking like you? Better clear out all of the pumpkin from my apt…

  15. This looks delicious! I am so fond of your breakfasts in the microwave (I am planning to make the English muffin soon!) I am totally pinning this!

  16. If you are trying to tempt me to bake more often it’s working. 🙂 So many people say they don’t like the texture of pumpkin pie. I LOVE pumpkin pie, actually just the filling part, not a fan of pie crust. So, if we ever have Thanksgiving together I’ll trade you my mashed potatoes for your pumpkin pie. Deal?
    I didn’t know there was difference between American and British scones other than that Americans would probably put more “stuff” in them where as the British serve them with Devonshire cream and jam or marmalade. But is the actual scone base different?
    As a child we went to the annual state fair every autumn. (The Puyallup aka Western Washington State Fair to be exact.) My parents couldn’t afford for us to go on an eating bender so we ate a meal before going but we always got a scone just as we were leaving. These were plain scones, hot out of the oven, that were slathered in butter and fresh raspberry jam. They were so warm the butter and jam would dribble down your chin. I probably haven’t had one since I was about ten but they sure were good (and I don’t even usually like biscuit-type things.) Your pumpkin version sounds even better because, as previously mentioned, I’m a pumpkin fan.
    I am not guilty of the seasonally racist charge. When I like a food, I like it all year round. I do not discriminate. I am an equal opportunity eater.

  17. Pumpkin pie IS edible punishment. I’m not huge on pies in general, but pumpkin really turns me off. It’s a texture thing. And I can count how many times I’ve had a scone on one hand, so I’m probably not the best person to ask about British scones vs. American ones… When it comes to sweet and doughy things, I don’t discriminate 😛

  18. File me under: seasonally racist NOT by choice. What can I do about pumpkin simply not growing in Germany outside of the [way too short] season? Or kale? Or …? There’s not even canned pumpkin! Now can I please get scone to ease the food pain I’m enduring :;) ??

  19. That looks SO good. I can’t believe you have pumpkin all year! I can’t picture it being an everyday side around here. We only care about pumpkin for 3 months. We go absolutely nuts over it, then completely forget about it until next year.

  20. YOU ARE SERIOUSLY the KING of Scone/English Muffin MICROWAVE recipes and I love you for it because AINT NO BODY GOT TIME for baking!! PAAHH LEEZE! My appetite is a little b-OTCH!

  21. I love scones, they make me feel so warm inside. I like both soft and hard scones, but prefer them a bit harder. Something I can dunk in my coffee yannoe? They look delicious, and of course I am a fan of the year round pumpkin. Most stores in America sell it year round too, but it’s on the bottom shelf and not highlighted like it is in the fall. I am totally guilty of giving it more love in the fall.

    1. The fact that you brought up dunking scones in coffee…respect. YES. i did that too- especially an uber sweet one.

  22. I have to admit… when I saw the photo I was like “WTF scones are hard”… dumb me, British vs American scones. BUT I’m so excited to try this out… maybe for dessert tonight if I’m feeling ready to open up another can of whoop-ass, I mean pumpkin…

  23. How does one live with all these extremists; them with their pumpkin obsession in autumn..you Aussies year-round..us, not at all. Okay so that’s partly not entirely true – but close enough: given that pumpkin puree simply does not exist here. And yes, I am only -well- aqcuainted with pumpkin as a savoury side dish. It doesn’t save me from drooling over creations like these..yet still I am lazy to make my own. Someday…
    I love my “english” scones :).. warm with butter and jam.

  24. I would have to agree that pumpkin is a pimp, and it’s a good thing considering i just bought four cans. Like, I weirdly hoard things when they’re on sale. Making this ASAP!!!

  25. I never would have thought a microwave could cook a scone! But you did it. I need to buy a few cans of pumpkin ASAP!

    And your photography looks great! Did you get a new camera?

    1. It was not first time lucky…..it took multiple times and once I had success…went to town! Thanks! An old second hand one!

  26. Thats so interesting pumpkin is only used in savory dishes down under. I feel like America has a way of sweetening (sweetifying?) ALL the things. Corn? Corn muffins! Carrots? Carrot cake! and so on and so forth. Also these scones look better than the ones at starbucks. Please move to the states and open a bakery near my apartment, please and thank you 😀

    1. They do sweetifying all things.

      You don’t use instagram do you? Some people on there eat broccoli with SPLENDA. STEVIA. WHAT THE HELL.

      Yes Ma’am. Green card too please.

  27. I’ve never had a fluffy scone. I’ve only had the hard and chewy version. Your recipe looks awesome! I never want to say I’m a racist…but I do eat by season. I keep my pumpkin and winter squash limited to colder months. It’s just more fun that way. But I live in the southeastern US, and we don’t have a shortage of pumpkin, but the price goes up in the off season. It’s always available, but pumpkin puree goes on sale October — January. Then they jack up the price.

  28. You didn’t like your first taste of pumpkin pie?! I’m baking you one when you come here and force feeding it to you until you like it.

  29. You guys have pumpkin year-round??! That’s it–I’m moving to Australia. Oh, and no I’m not seasonally racist… I’m currently drinking coffee with some peppermint mocha creamer. I’m getting ahead of myself, I know.

    1. Please? Miguel and I can play tennis while you cook in the kitchen. Fair? Fair.

      OMG DRUGA I LOVE THE PEPPERMINT MOCHA NESCAFE.

  30. I cant believe this is made in a microwave!!! i am seriously drooling over this! pumpkin and chocolate chip is heaven!

  31. I think pumpkin is just more expensive year round. It’s still here…somewhere LOL. I will always have a soft spot for dunkin donuts. They are so delicious.

  32. 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.

  33. 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 😉

  34. 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??!!

  35. 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?

    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.

  36. 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.

  37. 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.

    haha

  38. 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.

  39. 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.

  40. 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!

  41. 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!

  42. 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.

  43. 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……..

  44. 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!

  45. 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.