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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Have you ever tried this recipe baked as a pie? I’m thinking it would work, will likely to add some cooking time, but other than that, I think it would work…
it should work but you might need more of it for a full pie plate.
I’m planning to bring these to a friend’s Thanksgiving and will have to make them the day before. Do they reheat well, and would you have any recommendation on how to reheat them? Thanks Carolyn!
Well, similar to pumpkin pie, they are meant to be served room temperature or so. But you could gently reheat in a warm oven.
Perfect! Thanks so much Carolyn. Your recipes are lifesavers.
Thanks for the great sounding recipe going to make it right now…
Awesome! I was looking for a cupcake recipe for my daughter’s 5 year birthday in October, and thought pumpkin would be cool, and found this! Cannot WAIT to try it !!!
Thank you for this easy recipe, it turned out great. I also added a Tbsp of whey protein powder and sunflower flour, just because I’d read some of the commentators found the texture too pie-y.
Also I put some pecans on top 🙂
I was wondering, to cut down on carbs even a bit more, could you think of anything to substitute some of the pumpkin purree with? I thought, maybe some almond meal and coconut oil? (I’ve read in other recipes they used apple sauce to cut down on fat, so this was me thinking to simply turn it around then :-D) Do you think that’d work?
Following a ketogenic lifestyle I am not afraid of some extra fat :-D… but I’d love to have at least two of these yummy cupcakes, that’s why I am trying to x-out more carbs *haha
Thanks a lot again!
I think you’d really water down the flavor with less pumpkin but you could try sour cream or some other thick dairy product.
Amazing! I made 1 batch last week, my husband didn’t get to try any. Just made 2 batches, hopefully he will get to try some this time. I used canned coconut milk instead of the cream, I try to be dairy free as much as possible. Great recipe. Definitely a keeper! Thank you
Glad you like them so much!
Are the nutrition facts for just the cupcake or the cupcake and the whipped cream? Thanks for the delicious recipe!!!
Just for the cupcake.
I do not understand the nutritional facts on this recipe. Your notes say each of the cupcakes is 3.43 net carbs. The nutritional box on the following page for each cupcake says the net would be 2.9. (5.1 minus 2.2 fiber = 2.9) Why the difference? What am I missing. Thank you.
Sorry! Those recipe notes are from before I updated the recipe so I should delete them. Go with what’s in the nutritional info box. I reduced the amount of pumpkin puree so that’s where the difference comes in.
Is swerve brown must have or can I use erythritol?
Wow, this was an awesome dessert and yes makes you think of pumpkin pit and it was so easy to make. Thank you so much for sharing this.
I just started keto and I’ve used this website more than any other! Love the recipes!
My concern when starting keto was missing desserts but this is not the case since I found this site!
Thanks, Jenn.
This is probably a silly question, but could I just bake these in ramekins and eat with a spoon? I can’t see why not but wanted to make sure.
You bet!
Will this work in mini loaf pans? I dont have liners and was hoping I could use some coconut oil spray.
I think it might be very tricky to get out. Do you have any parchment paper?
Having Thanksgiving dinner today here in Ontario and just made these! They smell great and will have to refrigerate for an hour. While everyone else is eating pumpkin pie, I will be eating these along with your amazing brownies.Thanks for your great recipes Carolyn!
Hope you enjoyed your Thanksgiving!
This in the oven as I type. I doubled the recipe and put into an 8×8 pan. I kept licking the batter it was so good. In my pumkin pie spice I added a dash of chile powder I made last year with a mix of differant peppers I also added just a small tsp of molasses with the sweetener. Looking forward to having this tonight
That sounds wonderful!
Hi Teya, how did they turn out baking them in a 8×8 dish? I made the cup cakes Monday ……….OMG they are awesome. These are the best sweets or desert I’ve make Keto so far. I was scrolling down thru the reviews to see if anyone had doubled or tripled for a 8×8 instead of cupcakes. I was going to ask Carolyn, but saw you review. Again these are delicious!! Maybe cupcakes are better for me, just get one, not a large piece from a pan..lol Thanks for your input. Merry Christmas!!!
I haven’t tried it that way but I think it should work.
OMG these were fabulous! I first made them as the cupcakes and they tasted just like pumpkin pie. So, I made them in a pie plate with the topping of your keto gooey butter cake. It was really good. Thank you for all your recipes, I love everything I have made!