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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These are delicious! I know when I make one of your recipes I won’t have to throw it in the trash can. I found my thanksgiving pumpkin desert. Thank you.
Had some pumpkin to use up and found this recipe. They were super simple to make and turned out great! I used some Apple Pie Spice since I had no Pumpkin Pie Spice (or ground Ginger to make my own). This had my 2 favorite things about pumpkin pie – the filling and whipped topping. The only problem was restraining myself from eating them all.
Excellent!
These are soooo good! And low cal for a keto dessert – that’s a bonus!
If the recipe is doubled, do all the ingredients stay the same, just doubled?
Yup!
Carolyn, do you think this Pumpkin Pie ???? cupcake recipe could baked in your pie crust recipe?
Love, Love your recipes!
Yes, it definitely could, but you need to increase the amount (at least double, maybe triple? or 2.5x?). Parbake the crust for 10 minutes first and let it cool so that it firms up properly. I don’t know how long it will take to bake so eep your eye on it.
Could i use Almond Flour in this recipe?
Sure… but you need to triple the amount compared to coconut flour.
I first made these cupcakes at Christmas 2021. I was diagnosed as a Type 2 Diabetic in March 2021. My Doc told me to do Keto. Since starting Keto I have lost 46lbs in as little as 6 months and getting my sugar under control. I make these cupcakes to have for breakfast. My family especially my 9 year old Granddaughter love them!! We just had the last 2 cupcakes this morning and now making these for the 3rd time.
Thank you so much for sharing these awesome recipes with us. Your hard work is not going unnoticed and I am passing on your website to others!
Made these for the first time today. They were finally cool enough to try. My husband tasted it first, and said it tasted just like pumpkin pie. I put my whipped cream on it, and took a spoonful! OMG! You’ve made my day! I was all sad that I couldn’t have my traditional pumpkin pie for breakfast prior to going out tomorrow for Black Friday shopping. Now I can! Thank you!!!
I am so so glad!
Oh my goodness! These taste ssooo good!!! My husband even said “I’m impressed!” Thank you for giving me a delicious “pumpkin pie” to indulge in! ????????
You’re welcome!
They were wonderful. Next time will add more pumpkin pie spice.
Hi Carolyn,
I made these and they were delicious – exactly what I was hoping for – pumpkin pie without crust 🙂 …but I”m wondering if I can substitute coconut cream for the heavy cream for my non-dairy folks?
Thanks!
Jennifer
Yes, you sure can!
Love these! I will back off just a bit on the pumpkin spice but can’t wait to make again. Can these be frozen? I’d like to prep for thanksgiving in advance.
Yes, they freeze well!
Thanks so much for taking the time to answer! Happy Thanksgiving to you and your family!
Welcome!
I know this is a strange question but do you have meatless keto recipes in your cookbook arsenal? I have had multiple cancer surgeries all in my stomach and intestines. I do not seem to be able to digest or move meat that I try to eat. I have all of your keto cookbooks and really am enjoying using them.
Thank you!
Kathleen Coker
Ericcoker@sbcglobal.net
I have a few in my Easy Keto Dinners cookbook. I am sorry you’re having such issues… I don’t have a ton of vegetarian recipes but I have a few older ones I want to update. Can you eat eggs easily enough?
I always bake in half pint canning jars and double the recipe. Each jar can then have a lid and be eaten with a spoon. Keeps them fresh longer. Love this recipe.
Love this idea!
What a terrific idea! It would be a great way to give a lil gift to a friend. Decorate the top to look cute, add a tiny note tag, like “Just because you’re special” or “Just because I love you” or “Love you!” whatever. No reason, thinking of you gifts are the best ever! Thanks for sharing that.
Can I substitute anything else for the cream?
Coconut cream is always a good sub.
I just made these and they are scrumptious!! Definitely going to make this Thanksgiving. I have a question regarding the carb count. I thought to get total net carbs you subtract the fiber from carbs? And that is the total net carbs. Can you tell me is that so?
That is true. In my recipes, I’ve already discounted the erythritol so if you want a net count, just subtract fiber from total.