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.
The Peanuts are coming, the Peanuts are coming! And by “peanuts”, I am not referring to that little legume that I have such a great affection for, particularly when ground up into a butter. Nor am I referring to small children, those cute little balls of energy that are often given the moniker of the afore-metioned legume. And I am most certainly not talking about the legume-shaped bits of styrofoam that come in packages sent from afar and drive you crazy because you can’t manage to pick them all up after they spill out onto the floor. No, no, I am referring to the big one. The peanuttiest peanut of them all. Yes friends, I am referring to The Peanuts Movie.
If you happen to have small children, those cute little balls of energy that are often referred to as “peanuts”, you are probably well aware of the approach of The Peanuts Movie. Your kids have already seen the trailer multiple times and are eagerly anticipating the release date of November 6th. They’ve added it to their “must-see” list. And unlike some other movies your kids want to see, you are looking forward to this too. After all, we adults grew up in the “Peanuts” era, with the familiar faces of Charlie Brown, Lucy, Linus, et al, looking up at us from the Sunday papers. It’s a little piece of our childhood up on that big screen.
And if you happen to shop at your local Albertson’s or Safeway stores, you may have noticed that they are an official partner of The Peanuts Movie. To celebrate the characters debut on the big screen, they have designed two reusable Peanuts-themed trick-or-treat bags. These reusable bags will be available in stores as a free (with purchase, while supply lasts) trick-or-treat bag given to shoppers who purchase three participating products. Participating brands include Horizon Organics, Honest and Pure Leaf, Nestle, Johnsonville, Ziploc, Johnson & Johnson, Tyson, Pop Secret, Snack Pack, Spice Islands, and several other great brands. The bags are adorable and kids will love them, but supplies are limited. Head to your local Safeway or Albertson’s stores to check them out and stock up on some of your favourite groceries.
And for my part to help celebrate the Peanuts characters’ debut on the big screen, I was asked to create a Peanuts-themed snack. I am on the rather decorating-challenged side and I didn’t want to subject you to my horrible rendition of a Snoopy or a Charlie Brown on a cake or a cookie. But everyone from my generation remembers Linus’s obsession with The Great Pumpkin. I grabbed some Horizons Organics half and half and some Spice Islands pumpkin pie spice at my local Safeway to make a low carb version of a treat I’ve been eyeing for quite some time. Pumpkin pie cupcakes, which are almost like the filling of a delicious pumpkin pie, but with no crust. And in cupcake form! I am certain Linus would approve.
And when you’re a little on the decorating-challenged side, but you want to decorate with a theme, you can always do what I do…print them out on cards and tape them to toothpicks! My kids think I am pretty genius when I do this.
Also check out the fun Peanuts Movie Sweepstakes hosted by Safeway.
Pumpkin Pie Cupcakes
Ingredients
- 3 tbsp coconut flour (more if needed)
- 1 tsp pumpkin pie spice
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- Pinch salt
- 1 cup pumpkin puree
- 1/3 cup Swerve Sweetener
- 1/4 cup heavy cream, half and half, or full fat coconut milk
- 1 large egg
- 1/2 tsp vanilla
Directions
- Preheat oven to 350F and line 6 muffin cups with paper liners (I highly recommend parchment paper cups for easy release).
- 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 tbsp 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.
Recipe Notes
Serves 6. Each serving has 5.91 g of carbs and 2.48 g of fiber. Total NET CARBS = 3.43 g.
Food energy: 70kcal Total fat: 4.08g Calories from fat: 36 Cholesterol: 13mg Carbohydrate,: 5.91g Total dietary fiber: 2.48g Protein: 1.77g
Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.
This is a sponsored conversation written by me on behalf of Albertsons Safeway. The opinions and text are all mine.
Chad Mercer says
Just made these yesterday and these are easily one of the best recipes of yours I’ve made. Video will be posted on my channel soon. 🙂
Marilena says
They look great and the combination is also great. I”ll make it soon. I”ll tell you how it was. Thank you.
Marilyn Chiaramonte says
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
Carolyn says
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.
Denise W says
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
Carolyn says
No, and that’s EXACTLY how they are supposed to be…like the creamy center of a pumpkin pie.
Paul says
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
Marguerite O says
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. ☕️
Desiree says
Can I substitute the coconut flour for almond flour?
Carolyn says
Not in this recipe, no.
Dea says
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
Kath says
Made these and frosted them with sour cream instead of whipped cream, absolutely delicious!
Kristin says
Is the Nutrtion Info for the half and half or heavy cream version?
Carolyn says
Heavy cream.
Carolyn says
Can I substitute swerve sugar for a different sugar that would be similar to swerve?
Carolyn says
Sure.
Kathleen says
This look so delicious differently making these today!!
Krystal says
How big of Pumpkin can?
Krystal says
Never mind I see 1 cup….. not 1 can
Kassi Sikes says
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.
Feli says
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.