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
Den says
Love this recipe! So much healthier and easier than pumpkin pie .. yet just as satisfying.. I also love your chocolate cake and buttercream frosting… a big hit even with my non keto family members..
Grace says
Would I be able to substitute coconut cream for the heavy whipping cream? I really want to try these, but need them dairy free.
Carolyn says
That should work but they may need to bake a little longer.
Jan says
I was so excited to make these as I love pumpkin pie and wanted a treat to indulge in Keto conscientiously.
I followed instructions and baked the length recommended.
They definitely sunk..I have shriveled up brown goo at the bottom of my muffin liners. I tried putting them back in the oven and after 10 minutes they were burnt on the bottom and still goo inside. So disappointing. I could not get them off the liner so I definitely recommend the ramekins for baking them in.
I’ll try it again and hope for better results.
Carolyn says
Hi, can you tell me more about what you used in terms of ingredients? Because something went seriously wrong here.
Cana says
I just made these yesterday and they are absolutely delicious!! I could hardly wait to east one! I can’t wait to share them with my bible study group Monday night, they’re going to have a hard time believing they’re keto!!!
Belinda says
I made a batch yesterday, it’s extremely moist and delicious. Thanks for the recipe.
Amy says
Absolutely amazing! They smelled so good that I just had to try one right out of the oven with no topping (I couldn’t wait an hour for them to cool). I’m so glad I doubled the recipe (the only adjustment I made when doubling the ingredients was to use 1/3 cup cream instead of 1/2). I also sprayed my paper cupcake liners with avocado spray. I’ll be making another batch soon (I eat pumpkin stuff all year round). Thank you so much for sharing!
Mary says
I love pumpkin everything ! I especially ❤️❤️❤️❤️ This recipes. Thank you so much for all your wonderful recipes. You are a gift to the Keto community.
Erin says
Could you glaze these with something like a bourbon butter glaze made with powdered swerve? I’m wondering whether they would hold up to a glaze if the consistency is more like custard than cake.
Carolyn says
You could certainly do that, they will be fine.
Sharon says
These are so good! A little ugly without any topping, but so tasty with or without!
Carolyn says
Agreed, they are a bit ugly!
Karen Hayes says
This recipe was a winner and a keeper!!! The cupcakes tasted exactly like pumpkin pie filling and they’re KETO 🙂 We will be visiting family for Thanksgiving, and I will be taking these. I never did like the crust, anyway???? Thanks so much for sharing this recipe!
Cristy says
Can you substitute almond flour for the coconut flour?
Carolyn says
Well it’s not nearly as fine so you may get some graininess in your cupcakes. and you will need triple the amount.
Edith says
Making these today for the second time. Love, Love, LOVE your recipes, Carolyn. You’re a keto diet lifesaver!
Carolyn says
Glad to hear it!
Ashley says
I have to thank you for this recipe I just found out a few weeks ago that I have gestational diabetes and I’ve been craving a fall dessert. I made this with my 2 year old son today and between him , my husband, and I there’s one left we all loved it I plan on making a lot more batches soon maybe some for my baby shower and definitely some for thanksgiving. Thank you again it was delicious it tasted just as delicious as a pumpkin pie!
Carolyn says
Ashley, I am so glad it helped. Gestational diabetes is what got me started down this low carb road myself!
Holly Peterson says
These are amazing! I’d prefer them over regular pumpkin pie. Usually I can taste swerve in desserts but I didn’t taste it at all in this one. So yummy! Thank you!
Kim says
Taste great but didn’t spray my silicone liners and they totally stuck. I didn’t know they had to be sprayed.
Carolyn says
They don’t have to be sprayed. Mine pop right out of my silicone liners easily. Not sure what happened for yours.
Vicki says
I wish I could give these 10 stars! Super easy to make, super delicious! I made 20 minis instead of 6 large. I tested freezing them by 2 in a snack ziplock and they were great: I warmed one in the micro for 20 secs and ate it warm and let the other thaw on the counter. Both ways were yummmeeee. I also sprayed my liners which is a great trick. Making a double batch today and plan to bake one batch and leave the other mixed batter in the fridge til Thursday so I can bake a fresh batch for the weekend. THANK YOU FOR A GREAT RECIPE!
Carolyn says
So good to know, thank you!
Vicki Rawlins says
I made these for the fourth time today!! Except I cheated. Last time I made them I set aside some of the batter to see how they would come out after freezing and thawing the batter. It worked great. I froze about 1.5 cups in an airtight container. I thawed it on the counter. I baked mini’s and they came out the same as if I had just made the batter. Very excited about this!
Carolyn says
Oh that is excellent to know. Thanks!
Gina says
Oh my gosh, these are my new obsession! I made them exactly as written and they are AMAZING! I thought I may have overcooked them at just 25 minutes. But after they cooled in the fridge and I finally ate one, it was exactly right, just like pumpkin pie filling! I devoured the first batch in 3 days and I’ve already made my second batch. I gave some to my mother (whose post Thanksgiving Day breakfast has been pumpkin pie for many years ????) and she also loved them! I took another reviewer’s advice and sprayed regular cupcake liners with vegetable oil and they came out of the liner easily. I can’t thank you enough for this wonderful recipe!
Carolyn says
So glad to hear it!
Patricia Keegan says
We ate them with a spoon! Delish!
Flavored Whipped Cream w Pumpkin Pie sugar free DaVinci syrup.
And shook a little cinnamon on top.
Thank you, Carolyn!
Patrice says
Amazing! These taste SO good and came out exactly as you said, the inside is like pumpkin pie consistency. For the 1/3 c of sugar is used half swerve brown and half bocha sweet, I love bocha sweet, it’s my go to sugar and doesn’t give the cooling after taste like swerve gives me, but I still wanted to use the swerve brown for that rich flavor of the brown sugar. I used paper cupcake liners and just sprayed them with cooking spray – they didn’t stick. Fabulous recipe!!!! It’s a keeper!
Carolyn says
Sounds perfect!
Melissa says
These look delicious and I can’t wait to make them. I just wanted to let you know how much I love your recipes. Thanks so much for doing what you do! It’s truly made my life easier (and more delicious).
Carolyn says
Delighted to hear that!