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.
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.
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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
It is approaching fall and I was really craving a keto pumpkin mug cake. I found this one and was skeptical when I saw almond butter, but wanted to give it a try. I actually used sugar-free creamy peanut butter and monk fruit sweetener. This mug cake is amazing! So moist and taste just like fall. This will definitely be a go to recipe all year round.
We’re so glad you loved this mug cake!
Could you use coconut sugar
yes that should be fine
I love anything pumpkins. The cake looks so tender and moist and those pumpkin cups! How cute!
the cake is very moist!
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.