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Pumpkin Spice Mug Cake

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This pumpkin mug cake is filled with pumpkin spice flavors and is made with gluten-free coconut flour. This recipe is paleo, keto, low-carb, and dairy-free. 

pumpkin mug cake in a purple mug with pumpkins

Mug cakes are one of my favorite treats! They’re perfect for when you have a sweet tooth and want to make a quick (and small) dessert for one.

This pumpkin mug cake is based on my simple keto mug cake recipe, but with the addition of pumpkin puree and pumpkin pie spices. It’s perfect alone or topped with a dollop of whipped cream or coconut whipped cream. 

How To Make Pumpkin Mug Cake

You’ll need an egg, coconut oil, coconut flour, coconut sugar (or sugar substitute), baking powder, sea salt, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and clove powder for this recipe. 

image of ingredients including pumpkin puree, coconut flour, coconut oil, eggs, coconut sugar, spices, baking soda, and salt.

First, you will mix the dry ingredients in a small bowl. Then you’ll add in the coconut oil, egg, vanilla, and pumpkin puree. Mix the ingredients well and pour the batter into a 10-12 ounce microwave-safe mug.

Next, you’re going to microwave the pumpkin mug cake on high for two minutes. Allow the mug cake to cool before topping it with whipped cream (or coconut whipped cream). 

baked pumpkin mug cake

FAQ

Is this recipe keto-friendly? Absolutely! I actually used monk fruit sweetener, and it turned out great. 

Can I make this in the oven? Instead of a mug, pour the batter into a 12-ounce ramekin or two 6 ounce ramekin bowls. Bake at 350 degrees F for twelve to fifteen minutes. 

I can’t have eggs. So how do I make this without them? I haven’t personally tested this recipe without eggs. If you’d like to try an egg substitute like a flax egg, you can try it. 

More Mug Cake Recipes:

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Pumpkin Mug Cake Recipe (Keto + Paleo)

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★★★★★

5 from 7 reviews

This pumpkin mug cake is filled with pumpkin spice flavors and made with gluten-free coconut flour. This recipe is paleo, keto, low-carb, and dairy-free.

  • Author: Tiffany – The Coconut Mama
  • Prep Time: 3 minutes
  • Cook Time: 2 minutes
  • Total Time: 5 minutes
  • Yield: 1 mug cake 1x
  • Category: Dessert
  • Method: Microwave
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Dry Ingredients:

  • 1 tablespoon coconut flour
  • 2 tablespoons monk fruit sweetener or coconut sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • pinch of clove powder
  • pinch of sea salt

Wet Ingredients:

  • 1 egg, at room temperature
  • 2 tablespoons pumpkin puree
  • 1/2 tablespoon coconut oil, melted
  • 1/4 teaspoon vanilla extract

Instructions

  1. In a small bowl, mix the dry ingredients together until combined.
  2. Mix in the melted coconut oil, pumpkin puree, egg and vanilla.
  3. Mix well and pour into greased 10 to 12 ounce mug.
  4. Microwave on high for 2 minutes.
  5. Then check on the mug cake and continue baking in 30-second intervals until baked. Mine took 2 minutes.
  6. Top with your favorite toppings and enjoy!

Notes

I used golden monk fruit to sweeten this mug cake. The nutritional data below reflects using this sweetener.

*Erythritol, the sugar alcohol in Swerve and Lakanto, is zero calories and has no effect on blood sugar, so you can subtract 100% of carbs coming from erythritol. Learn more about counting net carbs here.

Nutrition Facts

  • Serving Size: 1 mug cake
  • Calories: 188
  • Fat: 13g
  • Carbohydrates: 33.7g (5g net carbs) *
  • Fiber: 4.6g
  • Protein: 8g
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About Tiffany Marie

Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany at @juicingwithtiffany on Instagram.

Reader Interactions

10 Comments

  1. Jan

    2 Tablespoons of coconut sugar? That seems excessive as that equals 24 grams, which is almost the daily recommended intake for all sugars per the WHO and the American Heart Assoc. It sounds so good, but with the sweet pumpkin and spices I bet I could like this with at least half that amount, and/or subbing in some applesauce, too. I’ll let you know!

    reply to comment

    • Tiffany - The Coconut Mama

      If the egg is cold it will solidify the coconut oil and make it lumpy in the batter. If I don’t remember to set my eggs out, I will run them under hot water to bring them to room temp for baking. Hope this helps!

      ★★★★★

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