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
Brenda says
So yummy, I couldn’t waiit for them to cool down. You don’t even need the whipped cream. I will make these often. I don’t think I want to share.
Jamie says
Made as written and even non keto family members were raving about them. Wonderful, thank you.
Carolyn says
So glad to hear it!
Vanessa says
Thanks for sharing! Do they keep long?
Suzanne says
These look so good! Do you use this cupcake base for any other recipes?
kathleen says
I love your Keto recipes. They are easy to follow especially for a beginner like myself. Will definitely make these Keto pumpkin cupcakes over the weekend. Yum. Thanks for this.
Carolyn says
Thanks so much!
Karen says
These are delicious. I make them quite often and double the recipe every time. This is by far my favorite recipe. Thank you so much for sharing.
Bonnie says
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!
Carolyn says
Sounds delicious!
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!
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!
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!
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
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.
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.
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.
Sharon Biggers says
Thanks for the great sounding recipe going to make it right now…
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 !!!
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.
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!
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.
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.