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Pumpkin Chocolate Chip Muffin in a Mug {THM-S, Low Carb, Sugar Free}

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The perfect blend of pumpkin and spice with a liberal helping of warm, gooey chocolate chips – all ready in less than five minutes!

Pumpkin Chocolate Chip Muffin in a Mug

I am a self-confessed pumpkin addict. I admit it – I’m one of those annoying people who thinks pumpkin spice should begin the end of August. Now, I know that Fall doesn’t officially begin until the middle of September, but where I live in Montana, the mornings are already chilly and the fall temperatures are beginning to set in. While the rest of you enjoy the changing colors that will begin soon, I’ll just be content with cooler temperatures. Since western Montana is mostly evergreen trees, we don’t see a lot of color, thought the Tamarack does turn a beautiful yellow!

Pumpkin Chocolate Chip Muffin in a Mug

But I digress – the purpose of this post is to share my Pumpkin Chocolate Chip Muffin in a Mug recipe. A warm, moist, muffin filled with pumpkin flavor and a generous helping of chocolate chips. What more could you want? Cream Cheese Frosting? Ok, you got it!

Pumpkin Chocolate Chip Muffin in a Mug

This cooks in the microwave in just over one minute, so it is super easy and quick. I love to eat this for breakfast with a cup of collagen coffee. Perfection!

Pumpkin Chocolate Chip Muffin in a Mug

Pumpkin Chocolate Chip Muffin in a Mug {THM-S, Low Carb, Sugar Free}

Yield: 1

Serving Size: 1


  • 1 Tablespoon melted [Coconut Oil]
  • 1 Egg Yolk
  • 1/4 cup [Almond Flour]
  • 1 Tablespoon Canned Pumpkin
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Baking Powder
  • 1 Tablespoon [Xylitol]
  • 1Tablespoon [Chocolate Chips]
  • For the Frosting:
  • 1 Tablespoon softened Cream Cheese
  • 1/2 Tablespoon [Gentle Sweet], or to taste
  • 1/2 Teaspoon Unsweetened Almond MIlk


  1. In a large microwaveable mug or ramekin, mix all muffin ingredients together.
  2. Microwave on high for 1 minute 10 seconds.
  3. For the Frosting:
  4. Combine cream cheese, Gentle Sweet, and unsweetened almond milk and mix well.
  5. Frost the top of your muffin and enjoy!


My microwave is a 1100 watt - your microwave cooking time may vary according to wattage. I usually eat this muffin without frosting, but the frosting is a nice touch!

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36 thoughts on “Pumpkin Chocolate Chip Muffin in a Mug {THM-S, Low Carb, Sugar Free}

  1. I’m counting down the days to Fall. It’s still hot here in Southern California with temps in the high 90’s and 100’s, but I am ready for pumpkin and cranberry creations. I could eat those cozy flavors forever! Thanks so much for this easy, yummy recipe.

  2. Having my second now…(not in a row!!!) 😉

    Can you please, please make this a multi-serving in the oven? I know I can’t just x6 it. I would love to have extra. I’ve been doing THM since 2014 and this is possibly my favorite dessert yet!

    Good job!

    1. I will probably be working on a multi-serve oven recipe. I would love to have them on hand as well. I’m so glad you enjoyed it!

  3. Looks wonderful – will try it as soon as I can get some cream cheese. (That piece with the frosting just looks too good!)

    Glad to hear you will probably work on a multi-serve oven recipe, as I would like that, too.

    Meanwhile, though, any recommendations for baking the single serve in an oven instead of a microwave?

  4. I just tripled the recipe and baked them in the oven for breakfast. Delicious!
    The only thing I didn’t triple was the baking powder.

    1. What did you bake them in, and at what temperature, and for how long? Did you add more baking powder than the single serve recipe called for? Thank you.

    1. You probably could, but should probably add a bit more liquid. The Baking blend contains coconut flour and oat fiber, both of which are much more “thirsty” than almond flour.

    1. I am working on an oven recipe, which will make a multiple serve. Hopefully that will be available in the next week or so! 🙂

  5. This was delicious! Just wanted to share that I made it with a version of baking blend (homemade…I forget who’s mix it is!) and just used the whole egg since baking blends are usually “more thirsty”. I doubled it and it turned out great and totally hit the spot! Thank you!

  6. This is now my new favorite!! Yes, I’ve used a whole egg, I chop up 85% dk chocolate for the chips, and I’ve alsomade it into 2 muffins instead of a mug or ramekin. (So that I can eat TWO instead of one)

    1. I’m sorry, but in the Trim Healthy Mama way of eating, I do not count calories. However, I’m sure you could add the ingredients into a calorie calculator to find the count.

  7. There are no yummy, gooey, thankful words for how I feel about this recipe…and you…and even me, for making it! I live fulltime in a motorhome, so I have a little microwave – 800 watts. I got lazy so I dumped the whole egg in, and I didn’t have Xylitol, so I subbed 1:1 with Pyure. Oh, and I had about 8 more chips than a tablespoon, so I just dumped all those in there too, lol! Then I nuked it for 90 seconds. Oh. Em. Gee!!

    It came out a little damp on top in the middle (probably that blasted egg white I left in,) but by the time I made the frosting (don’t microwave a teaspoon of cream cheese for 20 seconds to ‘soften’ it)…it was just perfect, so I dumped the frosting on, grabbed me a collagen tea and proceeded to be amazed. There is no way this is “healthy” food!!

    I’m with everyone else. This is my new favorite. Not only is it WAY delish…it’s fast and easy to make! Thank you SO SO much for this recipe!

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