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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. 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!

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! 5 from 2 votes Print Pin Prep Time: 2 minutes Cook Time: 3 minutes Total Time: 5 minutes Servings: 1 Serving Calories: 431 kcal Ingredients 1 Tablespoon Melted Coconut Oil (I use refined)

1 Egg Yolk

1/4 cup Almond Flour

1 Tablespoon Canned Pumpkin

1/2 Teaspoon Cinnamon

1/2 Teaspoon Baking Powder

1 Tablespoon Xylitol

1 Tablespoon Lily's Stevia Sweetened Chocolate Chips

For the Frosting: 1 Tablespoon softened Cream Cheese

1/2 Tablespoon [Gentle Sweet ] or to taste

1/2 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! 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 Serving: 1 Muffin with Frosting | Calories: 431 kcal | Carbohydrates: 10 g | Protein: 11 g | Fat: 42 g | Fiber: 8 g | Sugar: 2 g Tried this recipe? Mention @my_montana_kitchen_thm

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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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