Low-Carb Pumpkin Mug Muffin


  • 2 TBSP melted butter
  • 2 TBSP heavy whipping cream
  • 3 TBSP pumpkin puree
  • 1 egg
  • 4 TBSP sugar substitute (I use 50/50 Splenda/Erythritol)
  • 2 TBSP coconut flour
  • 1/4th TSP baking powder
  • 1/4th TSP vanilla extract
  • 1/2 TSP pumpkin spice
  • 1/8 TSP nutmeg


Microwave 2 TBSP butter in a microwave safe mug until melted. Add heavy whipping cream, pumpkin puree, vanilla, and egg. Mix together. Add dry ingredients and stir until thoroughly combined. Microwave until a toothpick inserted in the center comes out clean or until the muffin just begins to pull away from the sides of the mug, about 2-5 minutes. (I used a 700 watt microwave. Adjust time for microwaves with a higher wattage).

Disclaimer: Nutrition is approximate. Sugar substitute not calculated.

One reply on “Low-Carb Pumpkin Mug Muffin”

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