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

5 from 4 votes

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

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

Prep Time2

Cook Time3

Total Time5

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: Serving

Calories: 431kcal

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

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! If you want to use Trim Healthy Mama Baking Blend in place of the almond flour, use 3 Tablespoons of Baking Blend, use the whole egg instead of just the yolk, and use 2 Tablespoons of pumpkin instead of 1.

Nutrition