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!
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.
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.
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!
Check out more great keto pumpkin recipes here!
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.
- 3 tbsp coconut flour
- 1 tsp pumpkin pie spice
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- Pinch salt
- 3/4 cup pumpkin puree
- 1/3 cup Swerve Brown or Swerve Granular
- 1/4 cup heavy whipping cream
- 1 large egg
- 1/2 tsp vanilla
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Preheat oven to 350F and line 6 muffin cups with silicone or parchment liners.
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In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
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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.
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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!).
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Refrigerate for at least one hour before serving. Dollop whipped cream generously on top.
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.
Michelle Gwynn says
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
Carolyn says
Yes they should be refrigerated.
Sarah Giammarino says
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!
Carolyn says
I am so happy to hear that, Sarah. Glad she likes them! Send her my best.
Jorge says
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
Carolyn says
Yes, one per serving. They are quite light in calories but not quite light enough in carbs for you to eat a whole pan! 😉
Kimberly Killebrew says
I’m always looking for more keto recipes and these cupcakes sound perfect!
Allyson Zea says
I am sending this to all my KETO loving friends! Looks amazing!
Carolyn says
Thanks, I hope you do! 🙂 I’d love the referrals.
Anna says
These pie cupcakes look so tasty! I can’t wait to make a batch!
Carolyn says
Thanks so much!
Jamielyn says
So yummy! Need to try these soon!
Carolyn says
Let me know what you think if you do!
Dawn says
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 🙂
Donna says
I qould like to know alsi. Will try coconut milk with a littke xanthan gum to thicjen . Wish ne luck
Janice says
How did it turn out?
Erin | Dinners,Dishes and Dessert says
These look fantastic! Wish I had one with my morning coffee. 😊
blanca says
6 regular sized muffins or mini-muffin ?
Carolyn says
Regular. I would specify mini if I meant for you to use mini muffin pans.
Karen says
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.
Carolyn says
Wonderful to hear, Karen!
Janet says
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
Carolyn says
I am sure you can freeze them.
Shelley Walp says
So delicious and just what I’ve been craving! Thank you
Tammy carter says
What type of whipped cream for topping? These looks amazing! Sugar free land O lakes or homemade?
Carolyn says
Always always homemade. It can’t be beat.
Michelle says
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!
Carolyn says
I just did a little cinnamon on top.
Teresa says
Hi do you have the recipe for the pumpkin whipped topping
Carolyn says
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.
Denise says
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.
Carolyn says
So glad you liked them!
Debbie says
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!
Teya says
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
Carolyn says
That sounds wonderful!
Nicole says
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!
Carolyn says
Hope you enjoyed your Thanksgiving!
Ronnie B says
Will this work in mini loaf pans? I dont have liners and was hoping I could use some coconut oil spray.
Carolyn says
I think it might be very tricky to get out. Do you have any parchment paper?
Caitlin says
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.
Carolyn says
You bet!
Jenn says
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!
Carolyn says
Thanks, Jenn.
Teresa G says
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.
Maggie says
Is swerve brown must have or can I use erythritol?
Carol Taylor says
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.
Carolyn says
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.
Megan says
Are the nutrition facts for just the cupcake or the cupcake and the whipped cream? Thanks for the delicious recipe!!!
Carolyn says
Just for the cupcake.
Mary says
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
Carolyn says
Glad you like them so much!
Jay says
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!
Carolyn says
I think you’d really water down the flavor with less pumpkin but you could try sour cream or some other thick dairy product.
Maria Williams says
Awesome! I was looking for a cupcake recipe for my daughter’s 5 year birthday in October, and thought pumpkin would be cool, and found this! Cannot WAIT to try it !!!
Sharon Biggers says
Thanks for the great sounding recipe going to make it right now…
Jordan says
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!
Carolyn says
Well, similar to pumpkin pie, they are meant to be served room temperature or so. But you could gently reheat in a warm oven.
Jordan says
Perfect! Thanks so much Carolyn. Your recipes are lifesavers.
Donna Freeman says
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…
Carolyn says
it should work but you might need more of it for a full pie plate.
Laura says
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!
Carolyn says
Yes, that would be fine and it should be the same amount.
Lizz says
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
Claudia says
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!
Carolyn says
Sorry, I am only seeing this now. I can’t see why not but use parchment liners so they don’t stick!
Nancy says
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.)
Carolyn says
So glad you liked them!
Jenny says
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?
Carolyn says
I honestly have no idea. Sorry!