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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Oh my gosh, these are my new obsession! I made them exactly as written and they are AMAZING! I thought I may have overcooked them at just 25 minutes. But after they cooled in the fridge and I finally ate one, it was exactly right, just like pumpkin pie filling! I devoured the first batch in 3 days and I’ve already made my second batch. I gave some to my mother (whose post Thanksgiving Day breakfast has been pumpkin pie for many years ????) and she also loved them! I took another reviewer’s advice and sprayed regular cupcake liners with vegetable oil and they came out of the liner easily. I can’t thank you enough for this wonderful recipe!
So glad to hear it!
We ate them with a spoon! Delish!
Flavored Whipped Cream w Pumpkin Pie sugar free DaVinci syrup.
And shook a little cinnamon on top.
Thank you, Carolyn!
Amazing! These taste SO good and came out exactly as you said, the inside is like pumpkin pie consistency. For the 1/3 c of sugar is used half swerve brown and half bocha sweet, I love bocha sweet, it’s my go to sugar and doesn’t give the cooling after taste like swerve gives me, but I still wanted to use the swerve brown for that rich flavor of the brown sugar. I used paper cupcake liners and just sprayed them with cooking spray – they didn’t stick. Fabulous recipe!!!! It’s a keeper!
Sounds perfect!
These look delicious and I can’t wait to make them. I just wanted to let you know how much I love your recipes. Thanks so much for doing what you do! It’s truly made my life easier (and more delicious).
Delighted to hear that!
So yummy, I couldn’t waiit for them to cool down. You don’t even need the whipped cream. I will make these often. I don’t think I want to share.
Made as written and even non keto family members were raving about them. Wonderful, thank you.
So glad to hear it!
Thanks for sharing! Do they keep long?
These look so good! Do you use this cupcake base for any other recipes?
I love your Keto recipes. They are easy to follow especially for a beginner like myself. Will definitely make these Keto pumpkin cupcakes over the weekend. Yum. Thanks for this.
Thanks so much!
These are delicious. I make them quite often and double the recipe every time. This is by far my favorite recipe. Thank you so much for sharing.
I doubled the recipe but only put in 1/3 whipping cream instead of 1/2 cup. Came out like cupcakes – delicious with the whipped cream! Yum!
Sounds delicious!
Could spaghetti squash be used instead of pumpkin? I avoid all starches and was wondering if there was a substitute that would work? Cooked spaghetti squash puréed in a food processor? Maybe add a little gelatin or xantham gum?
I honestly have no idea. Sorry!
This recipe is awesome! Easy to make and the ingredients were readily available. I think I will be making these for other occasions besides Thanksgiving! I didn’t have paper liners so I sprayed my cupcake tin with coconut oil spray and lightly dusted with coconut flour. That worked fine. (The link to your recipe was on a keto facebook group.)
So glad you liked them!
They look wonderful and will be making them very soon. My daughter introduced me to your page and is a huge fan. She loves your recipes and says they never disappoint.
I’m curious- could this recipe be used as mini muffins? I realize you intended it for regular sized, but I want to serve it with other things for a brunch.
Thank you!
Sorry, I am only seeing this now. I can’t see why not but use parchment liners so they don’t stick!
I have been looking EVERYWHERE for this recipe because I have made it for years but only knew which one it was by the pictures! I believe this is the recipe as I see now in the notes that you updated the pictures LOL. This is amazing (at least the old recipe, is it different) and I bring it to all three of my Thanksgivings to help me stay away from the carb-y pies! Thank you
This looks amazing! I want to make this for Thanksgiving for our small family gathering (in two days), so I don’t have time to order Swerve Brown Sugar. Could I use the Lakanto Golden in its place? If so, would it be the same amount? I’m new to Keto/Low Carb and don’t want to mess it up! Thank you! Happy Thanksgiving to all!
Yes, that would be fine and it should be the same amount.