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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.
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.
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
Ingredients
- 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
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
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.
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 😉
Now that actually sounds good to me.
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 🙂
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!
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 😀
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.
I wish i can pinterest this
You most definitely can- hover over the image and it’s pinned!
Blech, pumpkin pie is totally not my thing. Pumpkin everything else is a-okay, though particularly pumpkin beer! Please tell me you have that?!?!
I think the entire population of Australia would faint should they hear the words pumpkin and beer in the same sentence!
haha ! It’s funny to think of the cultural differences for pumpkin. Love it!
Thank you!
This is awesome!! love easy microwave recipes 🙂
So good!
HOly yumminess & no oven!!! With the heat here – that is a plus! LOOKS SO GOOD!!!!!!!!!
Thank you Jody!
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…
LOL. Oh my gee.
You probably use pumpkin as a face mask.
This looks amazing! And I can’t help it…I fall for the Pumpkin Spice items every year. So good.
Nothing shameful to admit- I’m sure your not the only one 😉
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!
YES! hope you try it out buddy 🙂
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.
That sounds like a very fair deal…..;)
Equal opportunity eater? I like it. I love it.
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 😛
YES- seriously, how can people enjoy it!
You will never discriminate this 😉
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 :;) ??
We don’t have canned pumpkin readily available either.