Flourless Peanut Butter Pumpkin Mug Cake

This mug cake is fluffy and moist and completely flourless.

I’m back to making mug cakes again! It’s been awhile. When you create 100 recipes for a book, you sort of run out of ideas after. Earlier this week, I successfully made mini flourless pumpkin peanut butter muffins, so of course I needed to try creating a mug cake version. It was fun to get back into creating mug cakes. My kitchen was littered with mugs, several sets of measuring spoons and ingredients. Of course washing the dishes after wasn’t very fun…

I tried to drizzle on some salted caramel but the cake was still warm and it melted like crazy. So no pretty decorated cake picture this time.

As you can see, the cake itself is overflowing. This is because I doubled the recipe. A single serving uses half an egg and I know people don’t like to deal with half eggs so I thought I’d double it. Then I made the misjudgment of placing it in this dainty mug thinking it wouldn’t rise too much because flourless cakes usually don’t.

Cut to me cleaning up the overflow from this mug cake in microwave. So yeah, if you’re going to double up on this recipe, I recommend using a bigger mug.

The pumpkin flavor in this cake is very faint. It’s there for texture and it adds an orange hue to the cake. Like with the muffins, you can add a little cinnamon to bring out the pumpkin flavor a little more, or just treat this like a flourless peanut butter mug cake.

Pssst. If you’ve enjoyed my mug cakes, my 5-Minute Mug Cakes book is out and available at almost all major bookstores online and in-store. Here are some links.

Flourless Peanut Butter Pumpkin Mug Cake


  • 2 tbsp peanut butter (regular, not natural pb)
  • 1/4 tsp baking powder
  • 1 1/2 tbsp granulated sugar
  • 2 tbsp whisked egg (about 1/2 of an extra large egg)
  • 2 tbsp pumpkin puree
  • salted caramel sauce (for topping)

Note: If you don't want to use a partial egg, double the recipe (like photo above) and cook for about 2 minutes, making sure you use a very large mug so it doesn't spill out like mine. Also the cake itself it's overly sweet, so I recommend using caramel sauce on top.

Note 2: You can add about 1/8 tsp of cinnamon to bring out the pumpkin flavor because it's more of a peanut butter cake than a pumpkin.


1. Combine all ingredient into a microwave-safe mug. Mix with a small whisk until batter is smooth.

2. Cook in microwave for about 1 minute (2 if you are doubling the recipe). Top of cake should be dry. Wait for cake to cool slightly before adding caramel sauce and eating.

All images and content are © Kirbie's Cravings.

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2 comments on “Flourless Peanut Butter Pumpkin Mug Cake”

  1. Your cake looks lovely and fluffy -mine rose and then fell back down. I did open it at 45 secs since i thought it was done and put it back in for 5 seconds. Maybe that made it worse? I used regular pb but it was chunky -could that be the issue? The batter was thinner than usual. I also beat the egg very well-it was pretty much all froth- or could that be the issue?. I’ll try it again with creamy pb if and when i buy it.Thanks for the recipe.

    • all the above could be the issue. 45 seconds seems far too short and would likely cause your cake to collapse before it’s ready. I’d recommend cooking it for the full 60 seconds. and you dont need to beat the egg until it’s frothy. You just want the egg to be fully mixed in so you have a smooth batter. chunky pb can also affect the outcome

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