If you love pumpkin pie but want something a little different (and healthier!), then you will love these Keto Pumpkin Pie Cupcakes. They have all the creamy pumpkin-spice filling you crave in easy-to-make individual portions. And they taste so good with a dollop of whipped cream!
I love making a classic keto pumpkin pie for Thanksgiving. Along with keto pecan pie, it is the star of my holiday table. But I often find myself eager for those flavors well ahead of the holidays. And these little mini crustless pumpkin pies are the perfect solution.
I first created these years ago when I needed a low carb alternative to sugary Thanksgiving desserts. And they became an instant keeper – one of those recipes I look forward to making every fall. Even my non-keto friends can hardly believe they’re sugar-free.
They have a lovely custard-like texture and the perfect balance of pumpkin and warm spices. And the batter takes just moments to make. The centers do sink a little as they cool, which makes the perfect indentation for a spoonful of airy whipped cream.
What readers are saying
“Phenomenal! I shall never miss pumpkin pie again! Tastes like the real thing, without the crust with whipped cream on top. And so easy to make. If I can get this recipe 10 stars, I would . I will make these often throughout the year and for Thanksgiving! thank you for your recipe!” — Diana
Why you will love these
- Easy to make: These cupcakes take only about 10 minutes of active time, with no special ingredients or equipment.
- Creamy texture: Don’t expect these to be like regular cupcakes! They are much more like the center of a custard pie.
- Heavenly flavor: They have all the classic pumpkin pie flavor.
- Make ahead recipe: You can easily make them ahead and refrigerate for freeze until you’re ready to serve.
- Low carb dessert: They have only 2.9 grams net carbs per cupcake. They are also gluten-free and nut-free!
Ingredient Notes
- Pumpkin puree: Chose a thicker pumpkin puree. Canned pumpkin is usually quite thick and needs to scooped, which is perfect.
- Pumpkin pie spice: You can use a pre-made spice mix, or you can make your own with cinnamon, ginger, and nutmeg.
- Sweetener: I recommend a brown sugar substitute for more classic pumpkin pie flavor.
- Coconut flour: This helps balance the moisture from the pumpkin.
- Heavy whipping cream: You can substitute with coconut cream for a dairy-free version.
- Kitchen staples: Egg, vanilla, baking powder, baking soda and salt.
Overview: How to Make This Recipe
- Combine the wet ingredients: Whisk the pumpkin, sweetener, cream, egg, and vanilla until smooth.
- Add the dry ingredients: Whisk in the coconut flour, pumpkin pie spice, baking powder, baking soda, and salt
- Bake the cupcakes: Divide the batter into 6 muffin cups and bake until just puffed and barely set.
- Cool: Let the muffins cool in the pan and refrigerate for at least one hour before serving.
Tips for Success
Don’t expect these to be like regular cupcakes. While most of my readers adore this recipe, some were surprised to find them very un-cake like. But this is how they are supposed to be!
If you have them, I recommend using silicone cupcake liners. I have made these with both silicone and parchment, and they do have a tendency to stick a bit to parchment paper.
If your pumpkin puree is very thin and watery, you will probably need to add more coconut flour to dry it out.
The muffins will sink once cooled and that’s okay. All the better for plopping your whipped cream on top. Keto pumpkin pie heaven!
Frequently Asked Questions
Canned pumpkin puree has 12g of carbs and 4g of fiber per half cup serving. While it’s not the lowest carb option, it can be consumed on a keto diet in small quantities. This keto pumpkin cupcake recipe uses only 3/4 cup spread out over 6 servings, so it’s very keto-friendly.
These muffins freeze very well so go ahead and make a big batch. Let the muffins cool completely and then place in an airtight container or freezer bag. They will last up to 4 months.
This keto keto pumpkin pie muffin recipe has 5.1g of carbs and 2.2g of fiber per serving. That comes to 2.9g net carbs per muffin.
More keto cupcake recipes you’ll love
Keto Pumpkin Pie Cupcakes
Ingredients
- 3/4 cup pumpkin puree
- 1/3 cup brown sugar replacement
- 1/4 cup heavy whipping cream
- 1 large egg, room temperature
- 1/2 tsp vanilla
- 3 tbsp coconut flour
- 1 tsp pumpkin pie spice
- 1/4 tsp baking powder
- Pinch salt
Instructions
- Preheat the oven to 350ºF and line 6 muffin cups with silicone or parchment liners.
- In a large bowl, whisk pumpkin puree, sweetener, cream, egg, and vanilla until well combined.
- All at once, add the dry ingredients and whisk until smooth. If the batter is very thin (liquidy), add another few teaspoons of coconut flour.
- Divide among prepared muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in the pan.
- Refrigerate for at least one hour before serving. Dollop whipped cream generously on top.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Hello, I just made these Pumpkin Pie Cupcakes…Oh So Delicious!!! I have to watch everything do to Diabetes now.
Just have one question…Do these have to stay refrigerated after being baked? I am keeping mine refrigerated, just wanted to know if it is a must.
Thank you
Michelle Pittsburgh
Yes they should be refrigerated.
I made these cupcakes tonight and they were delicious! I used light cream, since that’s all that I had on hand. I topped one with a little dollop of cream cheese mixed with vanilla stevia. Delicious. Looking forward to making this again.
These are amazing! I love them lots ❤️ My hubby said they taste just like pumpkin pie.
I used 1/4 cup monkfruit instead of the swerve and they were perfect.
Never mind I see 1 cup….. not 1 can
How big of Pumpkin can?
This look so delicious differently making these today!!
Can I substitute swerve sugar for a different sugar that would be similar to swerve?
Sure.
Is the Nutrtion Info for the half and half or heavy cream version?
Heavy cream.
Made these and frosted them with sour cream instead of whipped cream, absolutely delicious!
Carolyn, Maybe I missed this but what size are these? 6 Regular size or 6 mini size? The picture posted with the Spice Island jar looks like they would be mini size but Denise W. says she made these as regular size. Thanks D
Can I substitute the coconut flour for almond flour?
Not in this recipe, no.
These are awesome! I left them in the oven longer than recommended as I didn’t hear the timer, but they were still moist & delicious & a hit with my non-keto family (as dessert after a dinner of Easy Taco Pie). And they tasted great just now with my morning coffee. ☕️
I made these as a regular sized muffin and the end result was like a custard rather than cake. Are these supose to be the mini sized muffins?
Thanks
No, and that’s EXACTLY how they are supposed to be…like the creamy center of a pumpkin pie.
Yay! That’s the best part! I’m so excited to make these!!
If i were going to double it and make a loaf would you double the baking time?
Funny enough the first time I made this method a couple years ago, I doubled it and made it into a loaf…and the center of said loaf was exactly that, soft, custardy-ish…I thought I didn’t let it bake long enough, guess I did though…didn’t matter cuz it was still tasty as heck
How long did you bake the loaf for?
Carolyn, I am one of your biggest fans and I love all of your recipes and regularly look forward to your blog in my inbox. One question regarding these muffins: would they work in silicon muffin cups? I love them and use them for every other kind of muffin, but wasn’t sure if this recipe would not lend itself to the silicone liners.
Thanks
I think they would be fine but these are pretty soft cupcakes, more like the center of a pumpkin pie. They may not come out of the silicone liners perfectly.
I haven’t made these yet, but I have discovered a way to avoid buying the specialty cupcake liners and save a little money… I just use an avocado oil spray, and spray my cheapo cupcake liners with it screen I put them all in the muffin pan. This has worked great for little quiche cups and these really good cheese danish cups I created, and an almond flour pumpkin muffins I’ve made a couple times now… And they all just come right out of the paper cups. Plus a little extra healthy fats from the avocado oil help make them moist and filling.
They look great and the combination is also great. I”ll make it soon. I”ll tell you how it was. Thank you.
Just made these yesterday and these are easily one of the best recipes of yours I’ve made. Video will be posted on my channel soon. 🙂