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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Can I use coconut milk instead of heavy whipping cream. I do not eat dairy.
I think that would work.
These are an absolute favorite!
1 can of pumpkin has 1 oz too many to double the recipe so I added 1 extra tsp of coconut flour to make 12 cupcakes.
Oh my gosh! So delicious. I ALWAYS double the recipe because they are that good!
my cupcake tins are still in boxes, not yet unpacked. I doubled the recipe and made a “cake”. Baked for 45 minutes. It’s not really cake-like but the flavor is on point and the craving was satisfied. Thanks Carolyn.
Will these work with Almond Flour? I’d like to try them but someone in the house is deathly allergic to coconut
You will need to triple the amount.
These are phenomenal, the texture is light and tender. Sometimes pumpkin pie can be heavy. Not these. These are way better than pumpkin pie and from now on I will be making these instead of the standard pie.
I did have trouble with them sticking even to parchment.
Absolutely yummy! Made a perfect snack/dessert with a cup of coffee. Definitely a keeper!
I am going to try these🤩
Enjoy!
The bottoms are wet. I tried cooking them at 25 and 40 mins. Same results. Let them sit and cool for an hour. Silicone cups used. Suggestions why they stay wet.
I think you must not have quite enough flour in them, then. Brands of coconut flour differ a lot in absorbency. Try another tablespoon.
This recipe made 4 cupcakes for me.
Then you filled your cups too much. But enjoy!
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!
Delish! I love how these are basically individual crust less pumpkin pies!
These are outrageously delicious! For the whip cream I added some cream cheese also and the combination with these cupcakes is amazing.
I made these for the first time last night to use up the rest of a can of pumpkin puree and WOW they were incredible! I let them sit in the fridge overnight to firm all the way up. Instead of cupcake liners, I used a silicone muffin pan (brushed each cup with avocado oil) and doubled the recipe to make 12 (because that was how much pumpkin I had). I let the pan cool on a rack on the counter for about 20 mins and then set them in the fridge when we went to bed. I used an offset spatula to loosen them on the sides this morning and they popped right out. The tops were slightly more solid than the sides because I left them uncovered, but the texture and flavor were outstanding! There was no breaking or falling; they held their shape well. I let them sit at room temp while I made some whipped cream and they were still chilled but not cold. My husband and daughter absolutely loved them, so FOR SURE these will be on the Thanksgiving table this year. I need to make at least 2 cups of whipped cream however because we ran out after topping 9 of the 12 and I would have loved to have about double as much on top of the one I ate. 9 of them are currently stored in my fridge in meal prep containers, so I will see how they hold up. I am sure we will be back snacking on them later today and tomorrow. Thank you for such an amazing recipe! As an aside, my birthday is coming up in a few weeks and I informed my husband that he should buy me some of your cookbooks as a present because it’s a win for me AND for him – he agreed. 🙂
Hello! I have been following you for several years and your recipes never fail. Is there any way to add protein powder or use it instead of coconut flour? My kiddo loves these and likes to eat them for breakfast. I would love to sneak in some protein if possible. Thank you for yet another amazing recipe!
I think you could add some in… it will make them fluffier and cakier thought…
Can you substitute the Swerve with allulose? I don’t like the aftertaste of Swerve.
I haven’t tried it in this recipe… it does tend to make things bake up quite dark so keep your eye on them.