This low carb pumpkin spice mug cake made with ground almonds, coconut sugar, pumpkin puree and pumpkin spice is a healthy sweet treat for these colder autumn evenings.

For those who may not know, pumpkin spice is a traditional American spice mix commonly used in pumpkin pie and tastes very similar to our British mixed spice. It's also delicious and works wonderfully well in autumn inspired bakes.

I've used a very small pinch of cinnamon, ginger, nutmeg and mixed spice for this recipe, but if you love your autumn cakes with an extra punch, then be a little more generous with your pinches.

This mug cake is...

  • Fluffy
  • Sweet
  • Full of autumnal flavours
  • Dairy-free
  • Egg-free
  • Grain-free

Healthy low carb pumpkin spice mug cake recipe with coconut yoghurt

In my opinion, mug cakes are massively underrated. They're the perfect option for when you fancy something sweet, but don't fancy making a whole cake. This recipe is for one, but feel free to double the quantities for your partner or friend.

How to make a mug cake

Believe me, mug cakes couldn't be any more easy to make.

You simply mix a few ingredients together, pour into an oven/microwavable mug or ramekin dish and pop in the microwave or oven... which ever one you prefer!

Not only do mug cakes mean less washing up, but they're perfect for when you want to knock something up quick with little ingredients.

While I made this recipe with plant based milk, please feel free to use organic whole milk if you please. As for the pumpkin puree, you should be able to find this in your local supermarket, although I often have to ask where!

This pumpkin spice mug cake is a healthy, low carb dessert for one (or two) that not only will adults love, but kids will too!

The inside of the low carb healthy pumpkin mug cake. Fluffy and moist!

Healthy low carb pumpkin spice mug cake recipe

Course: Dessert/snack

Prep Time: 5 minutes
 Bake Time: 60 seconds (microwave) or 25 minutes (oven)
Total Time: 6/26 minutes
Servings: 1 mug cake
4 tbsp ground almonds
1/2 tbsp melted coconut oil
2 tbsp coconut sugar
1/4 tsp baking powder
Small pinch of each: cinnamon, ginger, nutmeg, mixed spice
Pinch of sea salt
2 tbsp pumpkin puree
2 tbsp oat milk or whole organic milk
1/2 tsp vanilla extract or 4 stevia vanilla drops
If you're baking your mug cake in the oven, then start by preheating your oven to 180c.
In a small bowl, add the oil, milk, sugar and pumpkin puree and whisk everything together. Add in the ground almonds, baking powder, spices, sea salt and the vanilla.
Stir everything together thoroughly and pour your mixture into a microwavable mug or oven safe ramekin.
Microwave: place in the microwave and cook on high for 1 minute 20 seconds. You may wish to stop at 1 minute to see how well cooked the mug cake is. Remove and leave to cool for a few minutes before digging in!
Oven: my favourite way to bake mug cakes! Place your ramekin dish in the middle of an oven and bake for 25 minutes. Remove and leave to cool for a few minutes before digging in.