Easy Pumpkin Spice Mug Cake is a quick cake in a mug dessert recipe. The ingredients include almond flour, coconut flour, and pumpkin puree. This treat is ready in less than 10 minutes, perfect for breakfast, too!
This post contains affiliate links. Please read my full disclosure here.
Table of Contents
How to Pumpkin Spice Mug Cake
- Combine the dry ingredients in a medium bowl, almond flour, coconut flour, baking powder, sweetener, salt, and pumpkin pie spice.
- Add in an egg, melted butter, vanilla, and stir.
- Microwave.
Why You Need Both Almond Flour and Coconut Flour
Organic pumpkin is very moist. I use coconut flour in this recipe to account for that (coconut flour is very drying), but almond flour is still needed as well, in order to prevent the cake from being overly dense.
How to Store
Store the cake in an airtight container or bag in the fridge for 2-3 days.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Is the Cake Freezer Friendly?
You can freeze the cake for up to 3 months.
More Mug Cake Recipes
Keto Chocolate Mug Cake
Keto Peanut Butter Chocolate Mug Cake
More Pumpkin Recipes
Sugar Free Pumpkin Spice Latte
Sugar Free Pumpkin Bread
Sugar Free Pumpkin Muffins
Keto Low-Carb Pumpkin Spice Latte
Keto Low-Carb Pumpkin Pie
Pumpkin Crisp
Sugar Free Pumpkin Cookies
No Bake Pumpkin Cheesecake Bars
Creamy Pumpkin Soup with Canned Pumpkin
More Dessert Recipes
Sugar Free Cheesecake
Keto Peanut Butter Cookies
Sugar Free Cream Cheese Sugar Cookies
Sugar Free Pound Cake
Pumpkin Spice Mug Cake
Ingredients
- 1 ½ tablespoons blanched almond flour
- 1 ½ tablespoons coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 tablespoons zero calorie sweetener
- 2 tablespoons melted unsalted butter
- 2 tablespoons pureed pumpkin 100% Pure Pumpkin, not pumpkin pie filling.
- ½ teaspoon vanilla extract
- 1 egg
Instructions
- Combine the dry ingredients: almond flour, coconut flour, baking powder, sweetener, salt, and pumpkin pie spice in a medium bowl. Stir.
- Add in the wet ingredients: egg, vanilla extract, pumpkin puree, and butter. Mix well.
- Add the mixture to a mug. Microwave for 50 - 75 seconds. Cook time will vary for each microwave. At 45 seconds I start watching the cake closely. I have had mug cakes overflow in the past.
- Test if the cake is done by inserting a toothpick.
Jessica says
This was fantastic!!!
staysnatched says
Glad you enjoyed it!
Leah says
Best mug cake recipe ever-thank you. The pumpkin keeps it moist and the combo of coconut flour and almond flour produce a nice consistency. I reduce the sweetener a tad and add a few drops of lemon oil. Yum.
staysnatched says
That sounds amazing!
Mary says
Can I use regular WWW flour?
staysnatched says
I'm not sure what that is. This recipe has only been tested with almond flour. You can do google a conversion calculator for whatever you would like to use.
Garlic Girl says
Delicious. I do not understand why this recipe was better than others. The ingredients look the same. It was soft with a light pumpkin flavor. Tasty for my breakfast on the go.
staysnatched says
Awesome. Glad to hear it.