🎃 Diabetic-Friendly Pumpkin Mug Cake

A warm, spiced, melt-in-your-mouth treat — ready in minutes and gentle on blood sugar.

There’s nothing quite like a cozy pumpkin dessert, especially when you can whip it up in under two minutes. This Diabetic-Friendly Pumpkin Mug Cake is soft, moist, perfectly spiced, and sweetened with low-carb ingredients to keep it blood-sugar-friendly and guilt-free.

It’s the kind of recipe you try once… then print, save, and remake multiple times — exactly like the review says:

“What a wonderful, melt-in-your-mouth treat. I just printed it three days ago, and I have already used it TWICE! Just going to make a double batch next time haha. Great job on this one!”

This recipe is simple, satisfying, and ideal for a quick dessert, breakfast, or evening snack that won’t spike your glucose levels.

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🧾 Ingredients

Dry Ingredients

• 4 tbsp almond flour
• 1–2 tbsp granulated monk fruit, allulose, or erythritol
• ¼ tsp baking powder
• ¼ tsp pumpkin pie spice
• Pinch of salt

Wet Ingredients

• 2 tbsp pumpkin purée
• 1 tbsp melted butter or coconut oil
• 1 large egg OR 1 egg yolk for extra moistness
• ½ tsp vanilla extract

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🍰 Instructions

1. Mix Dry Ingredients

In a microwave-safe mug, whisk together almond flour, sweetener, baking powder, pumpkin spice, and salt.

2. Add Wet Ingredients

Stir in pumpkin purée, melted butter, egg or yolk, and vanilla.
Mix until smooth and lump-free.

3. Microwave

Cook for 60–90 seconds depending on microwave strength.
The cake should rise tall (like in your photo!) and look set on top.

4. Let It Rest

Allow it to cool for 1–2 minutes — it becomes extra fluffy and moist as it settles.

5. Enjoy Warm!

Eat right from the mug or slide it out to enjoy as a mini pumpkin sponge cake.

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💚 Tips

✔ Use almond flour to keep net carbs low.
✔ Choose allulose if you want the softest, most moist texture.
✔ Replace butter with Greek yogurt for added protein and moisture.
✔ Add chopped pecans or sugar-free chocolate chips for extra flavor.