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    Home » Dessert Recipes » Pumpkin Mug Cake

    Pumpkin Mug Cake

    Last updated: May 30, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    This very tasty pumpkin mug cake is keto and gluten-free. Without the frosting, it makes a great breakfast. With the frosting, a yummy dessert.

    It's ready in about 15 minutes, making it the perfect answer for those occasions when you crave something sweet!

    Pumpkin mug cake served on a white plate with a fork.

    I adore mug cakes! They are fast and easy, and they give you wonderful built-in portion control. No temptation lurking in the fridge after you've had a serving!

    I'm especially enjoying this pumpkin mug cake. It's the perfect fall dessert (or breakfast!). Made with coconut flour and sweetened with a sugar-free sweetener, this cake is keto and gluten-free.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    Here's an overview of the ingredients you'll need to make this tasty cake. The exact measurements are listed in the recipe card below.

    Unsalted butter: I love using creamy European butter, but any butter will be great.

    Canned pumpkin: Make sure you buy pure pumpkin puree and not sweetened pumpkin pie filling.

    Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.

    Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

    Cinnamon: You can also use pumpkin pie spice in this recipe.

    Egg: I use large eggs in almost all of my recipes, this one included.

    Coconut flour: Since it's so extremely absorbent, it's best to measure it by weight and not by volume. Every gram counts!

    Baking powder: Make sure it's fresh. And if needed, also make sure it's gluten-free.

    For the frosting: Cream cheese, canned pumpkin, sweetener, cinnamon, and vanilla.

    Instructions

    This delicious pumpkin mug cake "bakes" in the microwave for just 90 seconds. In fact, I got the idea for this cake from this 90-second bread recipe.

    What would happen, I wondered, if I added pumpkin, a sweetener, and cinnamon? I increased the amount of coconut flour just a little - it is so absorbent that too much means a very dry cake - and loved the result!

    The frosting is lovely, and just as easy to make as the cake. I simply mix the ingredients by hand. The cake is nice without frosting, but it's REALLY good with it.

    The detailed instructions for making this cake are listed in the recipe card below. Here are the basic steps:

    Your first step is to mix the frosting ingredients by hand, then set it aside.

    Next, in a ramekin, mix the cake ingredients thoroughly, in the order listed.

    Microwave the cake for 90 seconds.

    A photo collage showing steps 1-4 for making a pumpkin mug cake.

    Allow the cake to slightly cool, then remove it from the ramekin, slice it crosswise, and frost it, as shown in the video below.

    A photo collage showing steps 5-8 for making a pumpkin mug cake.

    Expert tip

    Since this recipe requires a small amount of pumpkin puree, to prevent waste, it is a good recipe to make when you have leftover pumpkin puree from another recipe.

    Frequently asked questions

    Can I use a granulated sweetener instead of stevia?

    Yes. The amount of stevia I use in the cake batter equals about 2 tablespoons of sugar. So you can use a granulated sweetener to equal 2 tablespoons of sugar, or use sugar if you don't mind the carbs.

    Can I use regular flour or almond flour?

    No, unfortunately, you can't. Coconut flour is very unique in how it behaves in baked goods. It is not interchangeable with other flours.

    Can I bake this cake in the oven?

    You probably can, if the ramekin you use is oven-safe, but I haven't actually tried that. I would start with 10 minutes in a 350°F oven and see if that does it. When ready, the cake should be puffed and fragrant and a toothpick inserted in its center should come out clean.

    Variations

    The main variation I sometimes make is to use pumpkin pie spice instead of cinnamon. It's a nice variation and it certainly gives the cake a bolder flavor.

    Serving suggestions

    This is a big cake, and when it's frosted, it makes two generous, filling servings. When I make it without the frosting, I have all of it for my breakfast. But when I frost it, I either share it with my husband or I save half of it for later.

    Storing leftovers

    You can keep this cake in the fridge, in an airtight container, for 3-4 days. Take it out of the fridge 30 minutes before enjoying it. If unfrosted, you can also freeze this cake in a freezer bag for up to 3 months.

    Pumpkin mug cake served on a white plate with a fork.

    Related recipes

    • Peanut Butter Mug Cake
    • Keto Chocolate Mug Cake
    • Keto Pumpkin Muffins
    • Microwave Cheesecake

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Pumpkin mug cake.
    4.96 from 280 votes
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    Pumpkin Mug Cake

    This tasty pumpkin mug cake is keto and gluten-free. Without the frosting it makes a great breakfast. With the frosting, a yummy dessert.
    Prep Time15 mins
    Cook Time1 min
    Total Time16 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 servings
    Calories: 219kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    Optional frosting:

    • 2 oz cream cheese
    • 1 tablespoon canned pure pumpkin puree
    • ¼ teaspoon stevia glycerite (equals 1 tablespoon powdered sugar)*
    • ⅛ teaspoon ground cinnamon
    • ⅛ teaspoon pure vanilla extract

    Cake:

    • 1 tablespoon unsalted butter
    • 2 tablespoons pumpkin puree
    • ½ teaspoon stevia glycerite (equals 2 tablespoons sugar)
    • ½ teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • 1 large egg
    • 1.5 tablespoons coconut flour (11 grams)
    • ¼ teaspoon baking powder (gluten-free if needed)

    INSTRUCTIONS

    • If making frosting: Soften the cream cheese in the microwave for about 10 seconds. Mix in the remaining ingredients and whisk until smooth. Set aside.
    • Place the butter in a ¾-cup, 3-inch-wide ramekin. Melt it in the microwave.
    • Whisk in the pumpkin, stevia, vanilla, and cinnamon. Add the egg and whisk to incorporate.
    • Add the coconut flour and baking powder. Whisk until smooth, scraping the sides and bottom and making sure the batter is completely smooth, well incorporated, and free of lumps. Especially check the bottom of the ramekin to make sure there are no unmixed areas there.
    • Microwave the cake for about 90 seconds, just until a toothpick inserted in its center comes out clean.
    • Carefully remove the ramekin from the microwave. Use oven mitts - it will be hot. Place it on a heatproof cutting board.
    • Gently remove the cake from the ramekin. Run a knife around the edges and slide a small rubber spatula under the bottom if needed. Turn the cake upside down to allow the bottom to air out and prevent sogginess. Allow it to slightly cool.
    • Enjoy the cake as is, or frost it: slice in half crosswise. Frost the center, then the top. If you have enough frosting, you can frost the sides as well, as shown in the video.
    • Cut the cake into two servings and enjoy!

    WATCH THE VIDEO:

    NOTES

    When I don't frost the cake, I eat the whole thing! Nutrition info for an unfrosted cake: Calories 238, fat 18g, saturated fat 10g, sodium 218mg, carbs 10g, fiber 5g, sugars 10g, protein 8g.
    ** A granulated sweetener in the frosting will feel grainy, so please use a powdered sweetener.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.5cake | Calories: 219kcal | Carbohydrates: 7g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Sodium: 193mg | Fiber: 3g | Sugar: 6g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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