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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Love this recipe! So much healthier and easier than pumpkin pie .. yet just as satisfying.. I also love your chocolate cake and buttercream frosting… a big hit even with my non keto family members..
Would I be able to substitute coconut cream for the heavy whipping cream? I really want to try these, but need them dairy free.
That should work but they may need to bake a little longer.
I was so excited to make these as I love pumpkin pie and wanted a treat to indulge in Keto conscientiously.
I followed instructions and baked the length recommended.
They definitely sunk..I have shriveled up brown goo at the bottom of my muffin liners. I tried putting them back in the oven and after 10 minutes they were burnt on the bottom and still goo inside. So disappointing. I could not get them off the liner so I definitely recommend the ramekins for baking them in.
I’ll try it again and hope for better results.
Hi, can you tell me more about what you used in terms of ingredients? Because something went seriously wrong here.
I just made these yesterday and they are absolutely delicious!! I could hardly wait to east one! I can’t wait to share them with my bible study group Monday night, they’re going to have a hard time believing they’re keto!!!
I made a batch yesterday, it’s extremely moist and delicious. Thanks for the recipe.
Absolutely amazing! They smelled so good that I just had to try one right out of the oven with no topping (I couldn’t wait an hour for them to cool). I’m so glad I doubled the recipe (the only adjustment I made when doubling the ingredients was to use 1/3 cup cream instead of 1/2). I also sprayed my paper cupcake liners with avocado spray. I’ll be making another batch soon (I eat pumpkin stuff all year round). Thank you so much for sharing!
I love pumpkin everything ! I especially ❤️❤️❤️❤️ This recipes. Thank you so much for all your wonderful recipes. You are a gift to the Keto community.
Could you glaze these with something like a bourbon butter glaze made with powdered swerve? I’m wondering whether they would hold up to a glaze if the consistency is more like custard than cake.
You could certainly do that, they will be fine.
These are so good! A little ugly without any topping, but so tasty with or without!
Agreed, they are a bit ugly!
This recipe was a winner and a keeper!!! The cupcakes tasted exactly like pumpkin pie filling and they’re KETO 🙂 We will be visiting family for Thanksgiving, and I will be taking these. I never did like the crust, anyway???? Thanks so much for sharing this recipe!
Can you substitute almond flour for the coconut flour?
Well it’s not nearly as fine so you may get some graininess in your cupcakes. and you will need triple the amount.
Making these today for the second time. Love, Love, LOVE your recipes, Carolyn. You’re a keto diet lifesaver!
Glad to hear it!
I have to thank you for this recipe I just found out a few weeks ago that I have gestational diabetes and I’ve been craving a fall dessert. I made this with my 2 year old son today and between him , my husband, and I there’s one left we all loved it I plan on making a lot more batches soon maybe some for my baby shower and definitely some for thanksgiving. Thank you again it was delicious it tasted just as delicious as a pumpkin pie!
Ashley, I am so glad it helped. Gestational diabetes is what got me started down this low carb road myself!
These are amazing! I’d prefer them over regular pumpkin pie. Usually I can taste swerve in desserts but I didn’t taste it at all in this one. So yummy! Thank you!
Taste great but didn’t spray my silicone liners and they totally stuck. I didn’t know they had to be sprayed.
They don’t have to be sprayed. Mine pop right out of my silicone liners easily. Not sure what happened for yours.
I wish I could give these 10 stars! Super easy to make, super delicious! I made 20 minis instead of 6 large. I tested freezing them by 2 in a snack ziplock and they were great: I warmed one in the micro for 20 secs and ate it warm and let the other thaw on the counter. Both ways were yummmeeee. I also sprayed my liners which is a great trick. Making a double batch today and plan to bake one batch and leave the other mixed batter in the fridge til Thursday so I can bake a fresh batch for the weekend. THANK YOU FOR A GREAT RECIPE!
So good to know, thank you!
I made these for the fourth time today!! Except I cheated. Last time I made them I set aside some of the batter to see how they would come out after freezing and thawing the batter. It worked great. I froze about 1.5 cups in an airtight container. I thawed it on the counter. I baked mini’s and they came out the same as if I had just made the batter. Very excited about this!
Oh that is excellent to know. Thanks!