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.
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!
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!
Love to bake? You need my new cookbook!
Keto Pumpkin Pie Cupcakes
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.
Video
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.
Kimberly Killebrew says
I’m always looking for more keto recipes and these cupcakes sound perfect!
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! 😉
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.
Carrie says
My daughter is dairy free…could I substitute almond or cashew milk for the heavy cream?
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.
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.
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.
Krystal says
Never mind I see 1 cup….. not 1 can
Krystal says
How big of Pumpkin can?
Kathleen says
This look so delicious differently making these today!!
Carolyn says
Can I substitute swerve sugar for a different sugar that would be similar to swerve?
Carolyn says
Sure.
Kristin says
Is the Nutrtion Info for the half and half or heavy cream version?
Carolyn says
Heavy cream.
Kath says
Made these and frosted them with sour cream instead of whipped cream, absolutely delicious!
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
Desiree says
Can I substitute the coconut flour for almond flour?
Carolyn says
Not in this recipe, no.
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. ☕️
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.
Emily says
Yay! That’s the best part! I’m so excited to make these!!
Nabila Lalani says
If i were going to double it and make a loaf would you double the baking time?
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
Nabila Lalani says
How long did you bake the loaf for?
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.
Michelle says
I haven’t made these yet, but I have discovered a way to avoid buying the specialty cupcake liners and save a little money… I just use an avocado oil spray, and spray my cheapo cupcake liners with it screen I put them all in the muffin pan. This has worked great for little quiche cups and these really good cheese danish cups I created, and an almond flour pumpkin muffins I’ve made a couple times now… And they all just come right out of the paper cups. Plus a little extra healthy fats from the avocado oil help make them moist and filling.
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.
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. 🙂