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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I’m making these for the second time in 2 weeks! Very good and one of the easier recipes. The dollop of whip cream really finishes them! Thanks 🙂
Oh Wow! These were fabulous! I had opened a can of pumpkin to make cookies earlier in the week and was looking for something else to make before freezing the rest. A tip I learned a few years ago is to dump your measured pumpkin puree on a dinner plate and spread it out. then take a paper napkin and lightly press down to absorb the wetness. I do this a few times using a new sheet until the paper towel isn’t drenched, usually 3 or 4 presses. This helps the batter from being too wet and needing to add extra coconut flour. Of course we didn’t wait for the cool down and dug in while the cupcakes were still warm! Delicious. My husband said it was like crustless pumpkin pie. i have to say I had never been a big fan of pumpkin, cinnamon and pumpkin pie spice.but I have started to grow fond of them since using it more this year.
Delicious. I’m glad I found this great recipe. I made a few batches. The best batch I believe is a result of concentrating the pumpkin puree by cooking it over a low temperature to help evaporate some of the water. I also added a pinch more pumpkin pie spice which I feel gave in a fuller flavor. Thanks again for a great recipe.
Made these last night, I’m trying out desserts for a Friendsgiving I am hosting. These are AMAZING!!! Taste just like eating pumpkin pie. I am definitely putting these on my menu!
hi carolyn! this recipe looks amazing! do you think i could use brown sugar (just normal brown sugar) and regular flour or would these mess up the texture? excited to try it!
Sorry, I don’t bake with sugar or flour so I really can’t advise.
Hi, can I replace the heavy cream with coconut cream? I can’t consume dairy because of autoimmune disease.
Yes, should be fine!
Can these be made into mini cupcakes? Looking for a small bite. Baking time?
You will need to experiment on the baking time, as I didn’t make mine that way.
Karen, if you try, please post the time. I was thinking the same thing!
I love these and make them frequently. I am trying to scale up the recipe to use a full can of pumpkin. I’m worried about using too much sweetener. When i double the recipe, I think 2/3 cup brown substitute will be too much. Also worried about doubling the cream. Any affirmations that fully doubling all ingredients will work?
I doubled it today. so good…
These were fantastic!! Thanks as always for your timely and delicious recipes.
Hello.
Can almond flour be substituted for coconut flour?
You can try but you will need 3 tablespoons and it may cause the cakes to be gritty.
Can’t wait to make these dear Carolyn! They are surely ambrosial!
And, I really appreciate that coconut flour, as opposed to almond flour, was used to develop your recipe. And one more thing, thank you for trusting us to know the difference between pumpkin purée and pumpkin pie mix. I about scream every time a recipe calls for “pumpkin purée, NOT pumpkin pie filling!”
You’re the best, Carolyn. We are forever grateful for your recipes-to name 2 favorites: Sugar-Free French Dressing (a luscious keto Catalina dressing, but superior!) and Keto Hot Fudge Sauce-rich and gooey goodness!
These are great!
These are THEEEE BEST!!!! I have made 2 batches of 12 this past month, just for hubby & me! 🙌🏻😍😂😂😂😂😘😘😘😘🥰
Thank you!
I love this time of year because I can make these fabulous treats. Pumpkin pie was always one of my favorites and these are perfection. Whipped cream on them is a must! Thanks!!!
These are the best! So simple to make, and so delicious. These were my mom’s favorite from your desserts. She passed away 5 years ago, but every year for the last few years of her life, I made these for her September birthday. And so every year now, I make them on her birthday for all of us to enjoy and remember. Thank you for being a great
part of those memories, Carolyn♥️
That’s so sweet, thank you!
These are so delicious!!!! I’ve made them many times. Add a bit of whipped cream and enjoy! Tastes like pumpkin pie!