Keto Pumpkin Mug Cake
Published August 22, 2020 • Updated March 2, 2026
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I make this pumpkin mug cake almost every week from October through February. Warm, spiced, ready in about 70 seconds, and just one serving so there's nothing left over.
I’ve been making this since 2018, and it’s what I reach for when I want something warm and pumpkin-spiced without pulling out a mixing bowl or turning on the oven. One mug, a handful of ingredients, about 70 seconds in the microwave.
The first time I made a keto pumpkin mug cake, I overcooked it by a solid 15 seconds and ended up with a rubbery puck. That taught me that your microwave wattage is the single biggest variable. Mine is 1000W, and 65 seconds is my exact sweet spot. If yours runs closer to 700W, you’ll need 80-90 seconds. The cake should rise and feel set when you give the mug a gentle shake, but still look slightly moist on top. If it jiggles, give it another 10 seconds.
Mug shape matters more than you’d think. A wide, short ramekin cooks more evenly than a tall coffee mug. One of my readers, Allison, found her tall mug needed 85-90 seconds to cook through compared to the standard 65-70 in a ramekin. If you’re using a tall mug, just add 15-20 seconds and check.
I keep a jar of pre-mixed dry ingredients on my counter: almond flour, coconut flour, monk fruit, baking powder, pumpkin pie spice, salt. I mix up four or five batches at a time, and the dry mix lasts for weeks in the pantry. When I want one, I scoop out the dry portion, crack an egg, add melted butter, pumpkin puree, and vanilla. Two minutes from craving to eating. Another reader, Debi, does the same thing with individual baggies, which is even faster.
One tip from my reader Brian that I now swear by: double the pumpkin pie spice. The original half teaspoon is restrained. A full teaspoon makes the warm spice flavor come through the way it should. I’ve been making it that way since he mentioned it.
This is a low carb single-serve dessert, so there’s nothing left over to tempt you the next day. If you’re new to keto baking, this is a forgiving place to start. Almond flour and coconut flour together give it structure without any grittiness, and the egg does the heavy lifting for rise.
If you’re into single-serve desserts, my keto chocolate mug cake is the one my kids ask for. For more pumpkin, try my pumpkin cream cheese muffins, pumpkin dump cake, pumpkin cheesecake, or the pumpkin roll if you want to impress someone.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 egg -
2 tablespoons almond flour
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2 tablespoons monk fruit
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2 tablespoons unsalted butter, melted
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2 tablespoons pumpkin puree
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1 tablespoon coconut flour
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1/2 teaspoon baking powder
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1/2 teaspoon pumpkin pie spice
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1/2 teaspoon vanilla
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pinch of salt
Step by Step Instructions
Step by Step Instructions
Microwave it
Microwave for 60 to 75 seconds or until the cake has risen and is set in the middle. It should not be wobbly when you shake it.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How long do I microwave this?
I've tested this in my 1000W microwave dozens of times, and 65 seconds is my sweet spot. If yours is lower wattage (around 700W), you'll need closer to 80-90 seconds. The general starting point most of my readers land on is 70 seconds. Give the mug a gentle shake when the time is up. If the center jiggles, add 10 seconds. If it's firm and slightly moist on top, it's done.
Why did my cake turn out dense or rubbery?
Two things cause this, and I've hit both. Overcooking makes it rubbery. Even 10-15 extra seconds can do it. Dense usually means you let it sit too long after cooking. My reader Rosa nailed this: the egg keeps setting from residual heat even after you pull it out. Eat it within a couple minutes of cooking for the best texture. Shave 5 seconds off your cook time and see if that helps.
Can I make this in the oven instead of the microwave?
I've done it in a ramekin at 350F for about 12-15 minutes. The texture comes out a little more cake-like compared to the microwave version, which I actually prefer sometimes. Just watch it closely after 12 minutes. You want it set on top but not dried out.
Can I make a batch of the dry mix ahead of time?
This is how I do it now. I mix up four or five batches of the dry ingredients and keep them in a jar on my counter. The mix lasts for weeks. When I want one, I scoop out a portion, add egg, melted butter, pumpkin puree, and vanilla. Two minutes from craving to eating. I do the same thing for my chocolate chip version.
What is the difference between pumpkin puree and pumpkin pie filling?
I use pure pumpkin puree, not pie filling. Pie filling has added sugar and spices, which wrecks the carb count and throws off the sweetness. I usually grab Libby's 100% pure pumpkin. If the can says 'pie filling' or 'pie mix' anywhere on the label, put it back.
Can I use a tall mug or does it have to be a ramekin?
Both work, but cook time changes. I prefer a wide ramekin because it cooks more evenly. My reader Allison used a tall coffee mug and found she needed 85-90 seconds instead of the usual 65-70. If you're using a tall mug, add 15-20 extra seconds and check the center before you eat it.
Can I make this dairy-free?
I've made it with coconut oil instead of butter and it works well. The coconut flavor is subtle and doesn't overpower the pumpkin at all. Use the same amount, just make sure it's melted. My keto cinnamon coffee cake uses the same low carb swap if you want another dairy-free option.
What can I substitute for monk fruit sweetener?
I've used erythritol and it works fine. Stevia works too, but I start with less because it's more concentrated. My go-to is monk fruit because I like how it tastes, but sweetness varies between brands so I always taste the batter before I microwave it. You can add more, but you can't take it out.
Pumpkin season means I flavor everything with this beloved fall vegetable. This single-serve pumpkin cake takes just a few minutes to mix and about a minute to bake in the microwave (oven instructions below). It’s packed with real pumpkin puree and warm spices, and tastes incredible topped with fresh whipped cream.
It’s also my go-to dessert at Thanksgiving – I can make just one serving while everyone else eats regular pie.
Eight times since October and it gets dense if you wait too long, but still my cold-night go-to.
Eight times since October is solid. The density when it sits - that's residual heat, the egg keeps setting after you pull it out. Shave 5 seconds off and eat it fast.
Tried doubling the pumpkin pie spice and wow, it hits completely different. Also figured out 70 seconds is the sweet spot in my microwave, 60 left the center still wobbly. Worth the extra 10 seconds every time.
70 seconds is smart, microwave wattage varies so much. The spice thing tracks too, the original amount is pretty restrained. Mine is a 1000W and 65 seconds is my spot.
Loved the flavors and the ease of mixing up. I made in a tall mug and had to increase the cook time to 85-90 seconds. Great for the fall pumpkin cravings!
Added it to the FAQ. Tall mugs always need that extra 20 seconds.
This makes an amazing pumpkin dessert cake😋 And it's so easy. I make up a few baggies of the dry ingredients so that it's half ready. Perfect ANYTIME 👍
Jar on the counter here. The dry mix lasts for weeks so I make a bigger batch.
This morning I found this recipe and decided to try it. I opened a can of pumpkin for another recipe the day before, only used 1/4 cup of so I wanted to use the leftovers. As I made this recipe, I mixed the ingredients in a bowl and then poured it in a big coffee mug as my ramekins that I have are too small. It took 2 minutes to fully cook this mug cake in microwave. I let it sit for a few minutes and then turned it upside down onto a plate. It was perfectly cooked. I cut it in half and it was a perfect serving size. So bonus that one recipe will make us two servings. I loved how it is very moist and so tasty!!!! I added whipped cream and I really enjoyed this dessert. Thank you I will be making this again for sure!
I used 1/2 the monk fruit for plenty of sweet taste. Next time I'll whisk the egg with butter, pumpkin, and vanilla first, then add dry ingredients.
Half is where I land too. The full 2 tablespoons gets too sweet. Wet first gives you a smoother mix.
This recipe has gotten me through the doldrums of my restrictive Keto diet. It's easy to make, delicious AND you only have 1 serving so there is no next day pressure to eat more. I have already made this 4 times since December and will continue to make it as long as there is pumpkin in my pantry.
Four times since December is basically a weekly habit at this point. The one-serving thing is real, it's why I keep coming back to mug cakes. Nothing to negotiate with yourself about later.
Was craving a pumpkin mugcake and came across this recipe. It was perfect! Makes a very generously-sized mug cake full of pumpkin flavor. Definitely making this again. Thank you for such a quick, easy and tasty recipe.
Ha, generously-sized is right. Drop a spoonful of cream cheese in the center before microwaving. Melts into a little filling pocket.
This is beyond amazing! I've made it at least five times so far. It's quick, easy, and delicious! Thanks for the recipe!
Five times already. Pre-bag the dry ingredients - I mix up 4 or 5 at a time and keep them in the pantry. Makes it even faster when the craving hits.
Do you think you could add pumpkin sugar free chips to This. Lily has some for fall
Yes, that would work!