Kirbie's Cravings

Flourless Pumpkin Mug Cake

photo of a Flourless Pumpkin Mug Cake
A single serving flourless pumpkin mug cake that cooks in the microwave and is ready in less than ten minutes. It’s also gluten free!

Pumpkin cake or pumpkin bread is always a must for me around Thanksgiving time. However, this year, it’s actually not on my Thanksgiving menu.

So I’ve resorted to making myself my favorite pumpkin spice mug cake to satisfy my cravings. It really does taste just like my favorite pumpkin cake in a single serving form.
photo of a spoonful of Flourless Pumpkin Mug Cake
But since I’ve been playing around a lot this year with flourless quick breads like my Flourless Nutella Banana Bread, Flourless Nutella Pumpkin Bread, and Flourlesss Pumpkin Bread, I thought I’d create a flourless pumpkin mug cake.

I also needed an excuse to buy these adorable pumpkin mugs from Sur La Table.
close-up photo of a Flourless Pumpkin Mug Cake
This cake is best eaten right away, while still warm and fluffy. The texture is very much like a regular cake made with flour so it’s hard to believe it is flourless.

Flourless Pumpkin Mug Cake

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
Single serving flourless pumpkin mug cake that is cooked in the microwave and ready in less than 10 minutes from start to finish.


  • 1/4 cup creamy almond butter I recommend you use the no-stir kind
  • 2 1/2 tbsp pumpkin puree
  • 2 tbsp granulated white sugar
  • 2 tbsp whisked egg a little more than 1/2 a large egg
  • 1/4 tsp baking power
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg


  • In a large microwave-safe mug, add all ingredients. Stir vigorously with a small whisk until batter is smooth.
  • Cook in microwave for about 1 minute 50 seconds. Cake will initially rise a lot while cooking so make sure your mug is not too small. When it's finished cooking it will sink back down to the size of a large cupcake. Let cake cool a few minutes before eating. Cake is best consumed while still warm.


  • If you plan on serving your cake in an unusual-shaped mug, I recommend you mix all ingredients in a regular-shaped oversized mug first and then either pour batter into the decorative mug to cook (assuming it is microwave-safe) or cook it in the regular mug and then plate it into the other mug.


Serving: 1mug cake, Calories: 524kcal, Carbohydrates: 39g, Protein: 16g, Fat: 37g, Saturated Fat: 3g, Sodium: 38mg, Fiber: 7g, Sugar: 28g, NET CARBS: 32g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

6 comments on “Flourless Pumpkin Mug Cake”

  1. Could you use coconut sugar

  2. I love anything pumpkins. The cake looks so tender and moist and those pumpkin cups! How cute!

  3. Could you use any type of nut butter in this recipe? Thank you for your time, Happy Thanksgiving to you and your family, and I hope to hear from you soon.

    • Yes it should work with most nut butters, like peanut butter or cashew butter. But keep in mind that other nut butters have a stronger flavor so it might overpower the pumpkin. Also if you use something like Nutella, the consistency is thinner so it wouldn’t be a direct swap.

Leave a Reply

Your email address will not be published.

Recipe Rating