Pumpkin Mug Cake

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 2 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

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 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!

 

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    Categories:

    Desserts Gluten Free Keto Mug Cakes Paleo recipe Vegan Recipes

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    Comments

    122 thoughts on “Pumpkin Mug Cake

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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 😀

    6. 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?

    7. 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!!!

    8. 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.

    9. 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…

    10. 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.

    11. 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!

    12. 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.

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