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5 from 5 votes

Easy Almond Flour Pumpkin Chocolate Chip Mug Cake

Pumpkin puree mixed with almond flour, sweetener, egg, spices, baking powder and chocolate chips. Whisk together in a large mug, microwave and enjoy!
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Breakfast, Dessert
Keyword: Autumn, Dairy free mug cake, Fall Baking, Gluten free breakfast, Gluten free dessert, Microwave mug cake, Mug cake almond flour, Mug cake recipes easy, Simple mug cake with eggs
Servings: 1
Calories: 400kcal


  • cup pumpkin puree *blotted
  • ¼ cup almond flour *sub all-purpose flour if desired but use only 3 tablespoons. *see note below
  • 1 tablespoon maple syrup *see note below
  • ½ teaspoon pure vanilla extract
  • teaspoon salt
  • ½ teaspoon cinnamon
  • teaspoon cloves
  • 1 large egg
  • ¼ teaspoon baking powder
  • 1 tablespoon dairy free dark chocolate chips *see note below
Almond flour: I use and love Bob's Red Mill super fine, blanched almond flour!
Maple syrup: honey or agave are also tasty! *For keto, substitute your favorite zero calorie/carb sweetener (such as stevia or monk fruit). These tend to be sweeter so start with 1/2 a teaspoon or so.
Dairy free chocolate chips: sweet little morsels! *Consider sugar free chips if you're making this recipe keto. Some brands of chocolate chips have milk in them so be sure to select a dairy free brand if this is a concern for you.


  • Place your pumpkin puree on a paper towel and blot. (*Tip: this simply means to fold the edges of the paper towel in over the puree to soak up excess moisture).
  • Measure all ingredients (except for chocolate chips) into your mug and whisk until everything is well combined.
  • Stir in chocolate chips, reserving a few to sprinkle on top if desired!
  • Microwave for 1&½ to 2 minutes. When the center of the cake is no longer wet, it is done.
  • Allow to cool and enjoy!


Serving: 1mug cake | Calories: 400kcal | Carbohydrates: 36.5g | Protein: 13.5g | Fat: 25g | Fiber: 7.5g | Sugar: 22.5g