This Keto Pumpkin Mug Cake is soft, fluffy, and full of that warm pumpkin spice flavor I always want once fall rolls around. The pumpkin keeps the middle soft, while the cinnamon, nutmeg, and cloves give every bite that classic pumpkin cake taste.
And the best part is that it’s ready in just 3 minutes. It’s one of my favorite ways to satisfy a pumpkin cake craving when I don’t feel like baking an entire loaf or batch of muffins.
- Why You’ll Love This Pumpkin Mug Cake
- Is Pumpkin Keto?
- Ingredients for Keto Pumpkin Mug Cake
- How to Make Keto Pumpkin Mug Cake
- Tips for the Best Pumpkin Mug Cake
- What to Put on a Pumpkin Mug Cake
- Can I Make this Mug Cake in the Oven?
- How to Store Pumpkin Mug Cake
- More Keto Pumpkin Recipes
- Keto Pumpkin Mug Cake – Ready in 3 minutes!
With only 4g net carbs per serving, it’s also low-carb and gluten-free, making it such a good little fall dessert when you want something sweet without making a full recipe.
If you’re in the mood for more pumpkin baking, try my keto pumpkin bread, pumpkin muffins, pumpkin mousse, or keto pumpkin pie next.
Why You’ll Love This Pumpkin Mug Cake
- It’s made for one. No leftover cake, no slicing, and no need to make a full batch when you only want something sweet.
- Lots of pumpkin spice flavor. Cinnamon, nutmeg, cloves, and pumpkin give it that familiar pumpkin cake flavor in every bite.
- The texture is soft and cake-like. The pumpkin keeps the center from feeling dry, while coconut flour gives the cake enough structure.
- Ready in just 3 minutes. It’s a great option when you want a warm dessert without baking an entire cake.
- Only 4g net carbs. The whole mug cake is one serving.
Is Pumpkin Keto?
Yes, pumpkin is keto-friendly and can be incorporated into your meals in moderation. Specifically, 100 grams of pumpkin has about 6-8 grams of net carbohydrates.
Using it as a flavoring in dishes or in keto pumpkin desserts like this pumpkin mug cake can be suitable, but it might not be ideal to consume it as a primary vegetable side dish frequently.
Ingredients for Keto Pumpkin Mug Cake
You only need a handful of ingredients for this one, but coconut flour mug cakes can be sensitive to small measurement changes, so I wouldn’t eyeball the flour.
- Pumpkin Puree – Canned or homemade, make sure to use pumpkin puree, not pumpkin pie filling that is loaded with sugar.
- Coconut flour: Coconut flour absorbs a lot of moisture, so this is one ingredient I would measure carefully. Don’t replace it 1:1 with almond flour or another flour.
- Butter – Melted butter is the best here as it adds such a tasty buttery flavor. You can use coconut oil if you’re looking for a dairy-free pumpkin mug cake alternative.
- Large egg: The egg gives the mug cake structure and provides most of the moisture needed for the coconut flour. Use a large egg as listed in the recipe.
- Sweetener – My top pick for a sweetener without an aftertaste is the Monk Fruit Blend, which can seamlessly replace sugar in any recipe.
- Baking powder: This helps the cake rise in the microwave. Make sure yours is still fresh.
- Cinnamon, nutmeg, and cloves: These give the mug cake its warm pumpkin spice flavor. If you already have pumpkin pie spice on hand, you can use that instead of measuring the spices separately.
How to Make Keto Pumpkin Mug Cake
The batter comes together right in the mug, so there’s no separate mixing bowl to wash.
- Choose a microwave-safe mug with enough room for the cake to rise.
- Add the egg, melted butter or coconut oil, and sweetener to the mug. Whisk with a fork until the mixture looks smooth and the egg is completely combined.
3. Stir in the cinnamon, nutmeg, cloves, and baking powder.
4. Add the pumpkin puree and stir until evenly mixed.
5. Add the coconut flour and stir thoroughly, scraping around the bottom and sides of the mug so there are no dry pockets of flour left.
6. Microwave on high for about 2 minutes. The cake should rise, the top should look set, and it should spring back lightly when touched.
7. Microwave power can vary quite a bit, so check the cake a little earlier the first time you make it. If it still looks wet in the center, continue cooking briefly until set.
8. Let the mug cake stand for about 1 minute before eating. The mug will be hot, so handle it carefully.
Tips for the Best Pumpkin Mug Cake
Measure the coconut flour carefully. An extra spoonful makes a big difference here because coconut flour is so absorbent.
Mix all the way to the bottom of the mug. Dry coconut flour can hide around the edges or underneath the batter, so scrape everything together well before microwaving.
Don’t keep microwaving once the top is set. Mug cakes can go from soft to dry quickly. The center should be cooked through, but you don’t need to keep heating it once the top has set and springs back lightly.
Let it sit for a minute before eating. The cake is very hot straight from the microwave, and the short rest gives the center a chance to settle.
What to Put on a Pumpkin Mug Cake
I usually think a mug cake like this needs very little on top, especially while it’s still warm.
A spoonful of whipped cream is probably the simplest option. You can also add a little keto caramel sauce if you want something richer.
A few sugar-free chocolate chips are also good because they soften slightly against the warm cake.
For some crunch, try chopped walnuts, pecans, or a few of my keto candied pecans.
And if you want to keep it really simple, just finish the top with a little cinnamon.
Can I Make this Mug Cake in the Oven?
Absolutely! If you prefer not to use a microwave or if you’re making multiple servings, the oven is a great option for baking your keto pumpkin mug cake. Here’s a concise way to put it:
Preheat the oven to 350°F (180°C). Mix the batter as directed and transfer it to an oven-safe ramekin. Bake for 15 to 18 minutes, or until the top is set and the center is cooked through.
How to Store Pumpkin Mug Cake
This recipe makes one serving, so I usually think it’s best eaten shortly after making it.
If you do have some left, let the cake cool completely, then cover it well and refrigerate it for up to 3 days. Warm it briefly in the microwave before serving if you prefer it warm.
Freezer: The keto pumpkin mug cake is indeed freezer-friendly. Once cooled, wrap the cake in plastic wrap and then in aluminum foil or place it in a freezer-safe container or bag. For optimal flavor and texture, it’s best to consume the frozen mug cake within 1 month.
Thawing: To enjoy, remove the mug cake from the freezer and allow it to thaw in the refrigerator for several hours or at room temperature for about an hour. Once thawed, you can reheat it in the microwave for a warm treat.
More Keto Pumpkin Recipes
My blog is filled with delicious low carb fall recipes:
- Simple Creamy Pumpkin Soup Recipe
- Super Easy Keto Pumpkin Muffins
- Fluffy Low Carb and Keto Pumpkin Mousse
- The Ultimate No-Fail Low Carb Keto Pumpkin Pie
Keto Pumpkin Mug Cake – Ready in 3 minutes!
Description
Ingredients
- 2 tbsp pumpkin puree
- 1 large egg
- 1 1/2 tbsp coconut flour
- 1 1/2 tbsp unsalted butter or coconut oil melted
- 2 tsp Sweetener
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp baking powder
Instructions
- Prepare Your Mug: Ensure your mug is microwave-safe.
- Mix Wet Ingredients: In the mug, whisk together the large egg, melted butter (or coconut oil), and sweetener until smooth.
- Stir in the cinnamon, nutmeg, ground cloves, and baking powder until well-combined.
- Stir in the Pumpkin Puree: Add the pumpkin puree to the mixture, ensuring it's uniformly blended.
- Add Coconut Flour: Gradually stir in the coconut flour, mixing thoroughly until the batter is smooth without any lumps.
- Microwave: Microwave the mug on high for 2 minutes. Depending on the power of your microwave, you may need to adjust the time slightly. The cake should rise and the top should be firm to t.
- Serve: Carefully remove the mug from the microwave (it will be hot!). Allow the cake to cool for a minute. Top with whipped cream, if desired, and sprinkle with some additional pumpkin spice or cinnamon for extra flavor.
Video
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
i bet this recipe would also make a chaffle.
Love this!
Can I make this in an 8×8 baking pan by quadrupling (or ?x) the recipe?
I haven’t tried it, but I’m sure you’ll love my keto pumpkin bars that are somewhat similar. If you try them, let me know how they turned out!
So easy and delicious!!!!