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Keto Pumpkin Pie Cupcakes

These keto pumpkin pie cupcakes are like the best part of the pumpkin pie. All creamy pumpkin pie filling and sweet whipped cream topping! A perfect low carb dessert for your healthy holidays. And only 5g total carbs per serving!

Keto Pumpkin Pie Cupcakes on a white plate with an orange napkin and more cupcakes in the background

I just gave my popular low carb pumpkin pie cupcakes a little update. New photos and an instructional video included!

Pumpkin pie is such a classic Thanksgiving dessert, one filled with memories of many family holidays. Whether you like it or not, chances are your house was filled with the smell of pumpkin pie baking when you were growing up. These easy keto pumpkin pie cupcakes will bring back all those memories in one delicious sugar free swoop.

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It’s funny because pumpkin pie was never my first choice for dessert during the holidays. I much preferred the sweeter, gooier pecan pie when I was little. I still do, really, but I’ve come to appreciate pumpkin pie for the truly unique creation that it is. That rich orange filling, accented with warm spices like cinnamon, ginger, and nutmeg, is really a one-of-a-kind flavor.

Pumpkin pie cupcakes with whipped cream on top, being sprinkled with pumpkin pie spice

It’s actually not an easy dessert to get right and it’s even harder when you try to make it healthy. The center can be too soft or too firm, it can be overly sweet or not sweet enough. And that crust has to be flaky or really, what’s the point?

But these keto pumpkin pie cupcakes are like the best part of the pie, without the high carb crust and without all the sugar. They are just soft and gooey enough without oozing out all over your plate. Really, they are essentially little cups of crustless pumpkin pie and they will satisfy that craving instantly.

Low carb pumpkin pie cupcakes with a fork, an orange napkin, and a cup of coffee

They are insanely easy to make too. With a little whipped cream and some pumpkin pie spice on top, you will swear you are eating the middle out of your favorite Thanksgiving dessert. Check out my video below!

How to Make Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes Recipe Notes

– Do not 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. This is how they are supposed to be. Think of it as the center of the pumpkin pie with no crust.

– Be sure use parchment paper or silicone cupcake liners. Either works well, but paper liners will stick terribly and you will lose most of your cupcake.

– If your pumpkin puree is very thin and watery, you will probably need to add more coconut flour to dry it out.

– Use Swerve Brown if you can get it. It gives this keto dessert an extra special caramel-like flavor.

– This makes 6 cupcakes but you can easily double or triple the recipe and make them for a whole crowd.

– Do not forget the dollop of whipped cream on top. Keto pumpkin pie heaven!

Two pumpkin pie cupcakes on a white plate with a fork and a cup of coffee

Check out more great keto pumpkin recipes here!

5 from 19 votes
Two pumpkin pie cupcakes on a white plate with a fork and a cup of coffee
Print
Low Carb Pumpkin Pie Cupcakes
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

These low carb Pumpkin Pie Cupcakes are like the best part of the pumpkin pie. All creamy filling and sweet whipped cream! A perfect keto dessert for your healthy holidays.

Course: Dessert
Cuisine: Dessert
Keyword: keto pumpkin pie, pumpkin pie cupcakes
Servings: 6 cupcakes
Calories: 70 kcal
Ingredients
Instructions

  1. Preheat oven to 350F and line 6 muffin cups with silicone or parchment liners.

  2. In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a large bowl, whisk pumpkin puree, sweetener, cream, egg, and vanilla until well combined. Whisk in dry ingredients. If your batter seems very thin, whisk in an additional tbsp of coconut flour.
  4. Divide among prepared muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in pan (they will sink...that's okay, all the better for plopping your whipped cream on top!).
  5. Refrigerate for at least one hour before serving. Dollop whipped cream generously on top.
Nutrition Facts
Low Carb Pumpkin Pie Cupcakes
Amount Per Serving (1 cupcake)
Calories 70 Calories from Fat 37
% Daily Value*
Total Fat 4.1g 6%
Cholesterol 13mg 4%
Total Carbohydrates 5.1g 2%
Dietary Fiber 2.2g 9%
Protein 1.7g 3%
* Percent Daily Values are based on a 2000 calorie diet.

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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Comments

  2. They look great and the combination is also great. I”ll make it soon. I”ll tell you how it was. Thank you.

    Reply

  3. Carolyn, I am one of your biggest fans and I love all of your recipes and regularly look forward to your blog in my inbox. One question regarding these muffins: would they work in silicon muffin cups? I love them and use them for every other kind of muffin, but wasn’t sure if this recipe would not lend itself to the silicone liners.

    Thanks

    Reply

    • I think they would be fine but these are pretty soft cupcakes, more like the center of a pumpkin pie. They may not come out of the silicone liners perfectly.

      Reply

  4. I made these as a regular sized muffin and the end result was like a custard rather than cake. Are these supose to be the mini sized muffins?
    Thanks

    Reply

    • Funny enough the first time I made this method a couple years ago, I doubled it and made it into a loaf…and the center of said loaf was exactly that, soft, custardy-ish…I thought I didn’t let it bake long enough, guess I did though…didn’t matter cuz it was still tasty as heck

      Reply

  5. These are awesome! I left them in the oven longer than recommended as I didn’t hear the timer, but they were still moist & delicious & a hit with my non-keto family (as dessert after a dinner of Easy Taco Pie). And they tasted great just now with my morning coffee. ☕️

    Reply

  7. Carolyn, Maybe I missed this but what size are these? 6 Regular size or 6 mini size? The picture posted with the Spice Island jar looks like they would be mini size but Denise W. says she made these as regular size. Thanks D

    Reply

  14. These are amazing! I love them lots ❤️ My hubby said they taste just like pumpkin pie.

    I used 1/4 cup monkfruit instead of the swerve and they were perfect.

    Reply

  15. I made these cupcakes tonight and they were delicious! I used light cream, since that’s all that I had on hand. I topped one with a little dollop of cream cheese mixed with vanilla stevia. Delicious. Looking forward to making this again.

    Reply

  16. Hello, I just made these Pumpkin Pie Cupcakes…Oh So Delicious!!! I have to watch everything do to Diabetes now.
    Just have one question…Do these have to stay refrigerated after being baked? I am keeping mine refrigerated, just wanted to know if it is a must.
    Thank you
    Michelle Pittsburgh

    Reply


  17. Carolyn, this is my moms favorite. She is gluten intolerant and lives in a nursing home now. Last fall, I started bringing these to her, and I kept having to make them and make them. She was eating them for breakfast AND dessert! Thank you so much for helping her feel happy!

    Reply


  18. it makes 6 servings? I’ll need to make these when more people are at home otherwise I’ll eat them all in one sitting and get myself in a pumpkin cupcake food coma. I’ll probably try this recipe out within the next few days, thank you

    Reply

    • Yes, one per serving. They are quite light in calories but not quite light enough in carbs for you to eat a whole pan! 😉

      Reply

  23. Any recommendations for a dairy free substitute for the heavy cream? I’d like to make these for a friend but she’s dairy free while breastfeeding, it’s been so hard for her it’ll be nice to have something she can eat 🙂

    Reply

  26. These are wonderful. My entire family love them. Followed the recipe exactly and I wouldn’t change a thing. Thank you so much for sharing this treasure.

    Reply

  27. These sound great. Right now I’m making fresh pumpkin pie from pumpkin I grew and I’m wondering can I freeze these little goodies I don’t want to eat them all myself at one time and I’m sure my husband will say they don’t taste right because there kiddo I little car

    Reply


  30. Hi Carolyn, in the picture ,did you sprinkle pumpkin spice on top?
    I made sugar free cream cheese pudding and heavy whipping cream frosting! EXCELLENT,
    Thank you! Will continue to follow you!

    Reply

    • It’s just whipped cream. Put about 1/2 cup cream in a bowl, add powdered sweetener to taste (I usually do a few tbsp) and whip until stiff peaks.

      Reply


  32. Really good. I’m glad I found these. I ever used paper liners because it’s all that I had on hand. Now going to buy silicon.

    Reply


  33. OMG these were fabulous! I first made them as the cupcakes and they tasted just like pumpkin pie. So, I made them in a pie plate with the topping of your keto gooey butter cake. It was really good. Thank you for all your recipes, I love everything I have made!

    Reply

  34. This in the oven as I type. I doubled the recipe and put into an 8×8 pan. I kept licking the batter it was so good. In my pumkin pie spice I added a dash of chile powder I made last year with a mix of differant peppers I also added just a small tsp of molasses with the sweetener. Looking forward to having this tonight

    Reply


    • Hi Teya, how did they turn out baking them in a 8×8 dish? I made the cup cakes Monday ……….OMG they are awesome. These are the best sweets or desert I’ve make Keto so far. I was scrolling down thru the reviews to see if anyone had doubled or tripled for a 8×8 instead of cupcakes. I was going to ask Carolyn, but saw you review. Again these are delicious!! Maybe cupcakes are better for me, just get one, not a large piece from a pan..lol Thanks for your input. Merry Christmas!!!

      Reply

  35. Having Thanksgiving dinner today here in Ontario and just made these! They smell great and will have to refrigerate for an hour. While everyone else is eating pumpkin pie, I will be eating these along with your amazing brownies.Thanks for your great recipes Carolyn!

    Reply

  37. This is probably a silly question, but could I just bake these in ramekins and eat with a spoon? I can’t see why not but wanted to make sure.

    Reply


  38. I just started keto and I’ve used this website more than any other! Love the recipes!
    My concern when starting keto was missing desserts but this is not the case since I found this site!

    Reply


  39. Wow, this was an awesome dessert and yes makes you think of pumpkin pit and it was so easy to make. Thank you so much for sharing this.

    Reply

  41. I do not understand the nutritional facts on this recipe. Your notes say each of the cupcakes is 3.43 net carbs. The nutritional box on the following page for each cupcake says the net would be 2.9. (5.1 minus 2.2 fiber = 2.9) Why the difference? What am I missing. Thank you.

    Reply

    • Sorry! Those recipe notes are from before I updated the recipe so I should delete them. Go with what’s in the nutritional info box. I reduced the amount of pumpkin puree so that’s where the difference comes in.

      Reply


  42. Are the nutrition facts for just the cupcake or the cupcake and the whipped cream? Thanks for the delicious recipe!!!

    Reply


  43. Amazing! I made 1 batch last week, my husband didn’t get to try any. Just made 2 batches, hopefully he will get to try some this time. I used canned coconut milk instead of the cream, I try to be dairy free as much as possible. Great recipe. Definitely a keeper! Thank you

    Reply

  44. Thank you for this easy recipe, it turned out great. I also added a Tbsp of whey protein powder and sunflower flour, just because I’d read some of the commentators found the texture too pie-y.
    Also I put some pecans on top 🙂

    I was wondering, to cut down on carbs even a bit more, could you think of anything to substitute some of the pumpkin purree with? I thought, maybe some almond meal and coconut oil? (I’ve read in other recipes they used apple sauce to cut down on fat, so this was me thinking to simply turn it around then :-D) Do you think that’d work?
    Following a ketogenic lifestyle I am not afraid of some extra fat :-D… but I’d love to have at least two of these yummy cupcakes, that’s why I am trying to x-out more carbs *haha

    Thanks a lot again!

    Reply

    • I think you’d really water down the flavor with less pumpkin but you could try sour cream or some other thick dairy product.

      Reply

  47. I’m planning to bring these to a friend’s Thanksgiving and will have to make them the day before. Do they reheat well, and would you have any recommendation on how to reheat them? Thanks Carolyn!

    Reply

  48. Have you ever tried this recipe baked as a pie? I’m thinking it would work, will likely to add some cooking time, but other than that, I think it would work…

    Reply

  49. 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!

    Reply

  50. 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

    Reply

  51. 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!

    Reply


  52. 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.)

    Reply

  53. 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?

    Reply

  54. 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!

    Reply

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