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    Home » Gluten Free » Keto Pumpkin Pie Cupcakes

    Published: Sep 15, 2018 · Modified: Aug 19, 2021 by Carolyn

    Keto Pumpkin Pie Cupcakes

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    68.1K shares
    Jump to Recipe Print Recipe

    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.

    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!

    Love to bake? You need my new cookbook!

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

    Low Carb Pumpkin Pie Cupcakes

    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.
    4.43 from 141 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: keto pumpkin pie, pumpkin pie cupcakes
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6 cupcakes
    Calories: 70kcal

    Ingredients

    • 3 tablespoon coconut flour
    • 1 teaspoon pumpkin pie spice
    • ¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • Pinch salt
    • ¾ cup pumpkin puree
    • ⅓ cup Swerve Brown or Swerve Granular
    • ¼ cup heavy whipping cream
    • 1 large egg
    • ½ teaspoon vanilla

    Instructions

    • Preheat oven to 350F and line 6 muffin cups with silicone or parchment liners.
    • In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
    • 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 tablespoon 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 pan (they will sink...that's okay, all the better for plopping your whipped cream on top!).
    • 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*
    Fat 4.1g6%
    Cholesterol 13mg4%
    Carbohydrates 5.1g2%
    Fiber 2.2g9%
    Protein 1.7g3%
    * Percent Daily Values are based on a 2000 calorie diet.

    68.1K shares

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    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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      Recipe Rating




    1. Raysha says

      September 22, 2023 at 3:38 pm

      5 stars
      Delish! I love how these are basically individual crust less pumpkin pies!

      Reply
    2. Paula Gustafson says

      September 21, 2023 at 2:59 pm

      5 stars
      These are outrageously delicious! For the whip cream I added some cream cheese also and the combination with these cupcakes is amazing.

      Reply
    3. Helena Z says

      September 16, 2023 at 2:15 pm

      5 stars
      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. 🙂

      Reply
    4. Jess T says

      September 04, 2023 at 10:37 am

      5 stars
      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!

      Reply
      • Carolyn says

        September 04, 2023 at 12:13 pm

        I think you could add some in… it will make them fluffier and cakier thought…

        Reply
    5. Beth Good says

      November 17, 2022 at 11:23 am

      Can you substitute the Swerve with allulose? I don’t like the aftertaste of Swerve.

      Reply
      • Carolyn says

        November 18, 2022 at 12:23 pm

        I haven’t tried it in this recipe… it does tend to make things bake up quite dark so keep your eye on them.

        Reply
    6. Betty says

      November 14, 2022 at 10:28 am

      5 stars
      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.

      Reply
    7. Megan says

      October 24, 2022 at 11:32 am

      5 stars
      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.

      Reply
      • Carolyn says

        October 25, 2022 at 7:53 am

        Excellent!

        Reply
    8. Jennifer says

      October 14, 2022 at 8:58 am

      5 stars
      These are soooo good! And low cal for a keto dessert – that’s a bonus!

      Reply
    9. Linda Paul says

      October 12, 2022 at 9:56 am

      5 stars
      If the recipe is doubled, do all the ingredients stay the same, just doubled?

      Reply
      • Carolyn says

        October 12, 2022 at 3:28 pm

        Yup!

        Reply
    10. Linda Wenrick says

      October 03, 2022 at 4:40 pm

      Carolyn, do you think this Pumpkin Pie ???? cupcake recipe could baked in your pie crust recipe?
      Love, Love your recipes!

      Reply
      • Carolyn says

        October 04, 2022 at 7:08 am

        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.

        Reply
    11. Jessica Lemings says

      September 26, 2022 at 4:12 pm

      Could i use Almond Flour in this recipe?

      Reply
      • Carolyn says

        September 27, 2022 at 8:29 am

        Sure… but you need to triple the amount compared to coconut flour.

        Reply
    12. Linda says

      March 06, 2022 at 4:40 pm

      5 stars
      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!

      Reply
    13. Chris says

      November 25, 2021 at 4:17 pm

      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!!!

      Reply
      • Carolyn says

        November 25, 2021 at 4:19 pm

        I am so so glad!

        Reply
    14. Jody says

      November 25, 2021 at 12:48 am

      5 stars
      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! ????????

      Reply
      • Carolyn says

        November 25, 2021 at 8:57 am

        You’re welcome!

        Reply
    15. Mary Gloede says

      November 24, 2021 at 7:42 am

      5 stars
      They were wonderful. Next time will add more pumpkin pie spice.

      Reply
    16. Jennifer Allard says

      November 19, 2021 at 11:08 am

      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

      Reply
      • Carolyn says

        November 19, 2021 at 3:18 pm

        Yes, you sure can!

        Reply
    17. Sharon Napoleone says

      November 10, 2021 at 7:27 pm

      5 stars
      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.

      Reply
      • Carolyn says

        November 11, 2021 at 9:13 am

        Yes, they freeze well!

        Reply
        • Jennifer says

          November 19, 2021 at 5:04 pm

          Thanks so much for taking the time to answer! Happy Thanksgiving to you and your family!

          Reply
          • Carolyn says

            November 19, 2021 at 5:50 pm

            Welcome!

            Reply
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