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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!
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.
Watch the video below to see how simple this pumpkin muffin in a mug is to make!
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!
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!
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!
I have added an option in the recipe card for using THM Baking Blend in place of the almond flour. Enjoy!
I enjoy this for a snack, or for breakfast! You may also like my Egg White Oatmeal recipe - you can easily add pumpkin spice or a spoonful of pumpkin puree to make delicious fall-flavored oatmeal!
Pumpkin Chocolate Chip Muffin in a Mug {THM-S, Low Carb, Sugar Free}
Ingredients
- 1 Tablespoon Melted Coconut Oil (I use refined)
- 1 Egg Yolk
- ¼ cup Almond Flour
- 1 Tablespoon Canned Pumpkin
- ½ Teaspoon Cinnamon
- ½ Teaspoon Baking Powder
- 1 Tablespoon Xylitol
- 1 Tablespoon Lily's Stevia Sweetened Chocolate Chips
For the Frosting:
- 1 Tablespoon softened Cream Cheese
- ½ Tablespoon [Gentle Sweet] or to taste
- ½ Teaspoon Unsweetened Almond MIlk
]
Instructions
- In a large microwaveable mug or ramekin, mix all muffin ingredients together.
- Microwave on high for 1 minute 10 seconds.
For the Frosting:
- Combine cream cheese, Gentle Sweet, and unsweetened almond milk and mix well.
- Frost the top of your muffin and enjoy!
Video
Notes
Nutrition
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Nutrition Information (made with almond flour)
| Nutrition Facts |
| Amount Per Serving |
|
Calories 431
|
|
% Daily Value
|
|
Total Fat 42g
65%
|
|
Saturated Fat 20g
100%
|
|
Trans Fat 0g
|
|
Cholesterol 200mg
67%
|
|
Sodium 96mg
4%
|
|
Total Carbohydrates 10g
7%
|
|
Dietary Fiber 8g
33%
|
|
Sugars 2g
|
|
Protein 11g
|
|
Vitamin A 57%
Vitamin C undefined%
|
|
Calcium 13%
Iron undefined%
|
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Stacey
I love quick treats with pumpkin involved! Brilliant ?
Kim | Low Carb Maven
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.
Jenny
I'm assuming and "s" and does the frosting keep it an S .... Sorry looks yummy and I'm a newbie
dsdjhardy
Yes, this is an "S" for Trim Healthy Mamas! 🙂
Taryn
Ooo... that bite covered in frosting? Get in my belly!
Michelle Franklin
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!
dsdjhardy
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!
Michelle Franklin
Great! Subscribing to the blog! Everything looks so good!
Christa Thompson
Have you figured out how to make a huge one?! This is so good!!!!
Sherry britt
Could you tell me the net carbs with and without the frosting? Ty so much!
dsdjhardy
I'm sorry, but I don't usually count macros on THM. You could enter the info into a nutritional calculator perhaps? (Taking into account the sugar alcohols)
Deborah
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?
Georgina Bomer
Love the addition of chocolate chips!
april brumm
can the xylitol be subbed for pyure? 1 for 1? thanks.
dsdjhardy
I would only use 1/2 the amount if using Pyure. 🙂
Kelly
I was wondering the same! Thanks!
Katrin Nuernberger
I am ready to dive into some fall flavours. Pumpkin, yes please!
Evy
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.
Deborah
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.
Jennifer
Have you tried using the whole egg instead of just the yolk?
dsdjhardy
I have tried that, and it seemed to me that it made it too wet.
Christine
I just made one this morning using a small whole egg. It turned out great!
mamaowl
Yes you can! I used a whole egg and it worked beautifully. You might have to cook it a little longer - an extra 10-15 seconds or so i’m my 1200 watt micro.
I also used allulose for the sweetener, butter for the coconut oil, and heavy cream for the almond milk.
Hubby used butterscotch chips and I think addition of pecans would be yummy!
Keep in mind I’m low carb not THM so don’t know if my subs will work for that.
mamaowl
I forgot! I also used pumpkin pie spice instead of the cinnamon. 😋
Sarah Hardy
Yum!
Sarah Hardy
Those subs would work great for THM, too! (Providing the butterscotch chips are sugar-free)
Pat Baker
Could I sub THM baking blend for the almond flour?? Thanks
dsdjhardy
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.
Hollie Wood
I don't see the recipe card with the baking blend option. Can you direct me?!
Sarah Hardy
It should be in the notes section of the recipe card.
Danielle
Pumpkin aannnnndddd chocolate chip?!?! Now that's a delicious combo if I've ever heard, seen, or died to eat one! Great job at creating and making this, it's making me oh so hungry!
Danielle | http://www.FollowMyGut.com <3
dsdjhardy
Thanks for stopping by!
Angie Harris
Could you please tell me how to make this into a larger recipe? Muffin tin or even a small cake? Sounds wonderful. TY
dsdjhardy
I am working on an oven recipe, which will make a multiple serve. Hopefully that will be available in the next week or so! 🙂
Crystal Stanfield
I
Have you made a larger recipe yet for multiple muffins and where can I find it?
dsdjhardy
Yes - here is the link! Enjoy!
http://mymontanakitchen.com/2016/10/04/pumpkin-chocolate-chip-muffins-thm-s-low-carb-sugar-free/
Christine
Great! Our family adores PCC and that is all I ever make anymore LOL. I did wonder how your original mug version came out with such a nice crust and texture per photo...was it baked? Mine was kinda gummy so I'm baking it now in toaster oven to compare.
dsdjhardy
No, it was in the microwave. I cooked it for 1 minute, 10 seconds.
Krystal
I am going to try & make this in the morning but with the new Lily's pumpkin baking chips. Yum! Can't wait to try it.
Konjo
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!
cindy
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)
Elizabeth
I need the calorie information for this. It is going to be a staple in my morning routine
dsdjhardy
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.
Shelly
What's the conversion for Xylitol to Stevia powder? Could I use that instead?
dsdjhardy
He Shelly! Here is a link to a sweetener conversion chart, which you may find helpful. 🙂 http://pin.it/_HFBW7h
Norma
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!
dsdjhardy
Awesome! I'm so glad you let me know that you liked it!!
Phyllis
What would the carbs be in this recipe? It looks so yummy. Thank you
dsdjhardy
I'm sorry, but I do not usually count macros while following THM. I hope to have a nutritional calculator on my site soon, though!
LaDeana
This is the best yet - love it ❤️
Deb
Just made this, loved it. The cream cheese "frosting" makes this super decadent. Thanks for the recipe!
Jennifer
I looked forever this AM for a pumpkin mug muffin. An hour later, I found yours, made it, added a trimacinno and am now one happy camper. Thanks for the deliciously awesome treat. I will be making this again and again as long as the pumpkin kick is in and with the trees just starting to change, it will be awhile:):)
Jennifer
Ok so yesterday I made this wonderful muffin using all Almond flour. Today I made it again using 1/2 almond and 1/2 THM baking blend. I do really like almond flour but with the difference of 11gm of fat and 8 gm of fiber per 1/4 cup I thought I’d experiment. The taste was the same. I could tell it was going to be a bit drier as I had followed the recipe to the T yesterday (added 2 pinches of salt:), so I added 1/2 T of the egg white since I already had it. It might could have used a whole Tablespoon and I will try that plus a smudge more hopefully tomorrow when I try all THM baking blend. Just FYI:)
Jennifer
Well what do you know, someone already did all the work for me. Im not sure how I missed the notes about using the THM baking blend, but I did, so thanks to whomever tried it out and wrote it down. I love this recipe!!!
Marsha
I absolutely love this recipe and purchased a set of mini glassware containers so I can make 8 individual servings of the dry ingredients and each morning I melt my coconut oil, add in my beaten egg and pumpkin then dump in a container of made ahead dry ingredients - so quick and easy and such a wonderful breakfast. Hard to believe they are on plan they taste so good.
My question is I use the alternate notes route and use the THM baking blend, a whole egg and 3 TB of pumpkin is that still considered an "S",
Sarah Hardy
Yes, it is still an S fuel because of the coconut oil and whole egg. I'm so glad you are enjoying the recipe! 🙂
Marsha
Thank you - it is wonderful
Jennifer Chambers
This is purely amazing! And the cream cheese frosting puts it way over the top of the awesomeness scale! I did the subs as written for using the thm baking blend, used pyure as suggested, and chopped up 85% choc bar from Aldi's. Breakfast with trimquik heated as hot chocolate with collagen for extra protien. New fave fall breakfast!!!!!!!
Sara B.
Made it this morning for breakfast, along with collagen coffee. 😊 It is so delicious!!!! Thanks for sharing. 🙂
Abby
SO GOOD! This is the best muffin in a mug I’ve had! I love that it’s not gooey!
Sarah
Made almost as posted, subbed pumpkin pie spice for cinnamon. Very good! Not too sweet, great texture, and nicely filling. Using almond flour avoided the bitterness and grit that seems to be part of the THM baking blend.
Linda
Absolutely delicious! Thank you!