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
Kathleen Coker says
I know this is a strange question but do you have meatless keto recipes in your cookbook arsenal? I have had multiple cancer surgeries all in my stomach and intestines. I do not seem to be able to digest or move meat that I try to eat. I have all of your keto cookbooks and really am enjoying using them.
Thank you!
Kathleen Coker
Ericcoker@sbcglobal.net
Carolyn says
I have a few in my Easy Keto Dinners cookbook. I am sorry you’re having such issues… I don’t have a ton of vegetarian recipes but I have a few older ones I want to update. Can you eat eggs easily enough?
Jewell says
I always bake in half pint canning jars and double the recipe. Each jar can then have a lid and be eaten with a spoon. Keeps them fresh longer. Love this recipe.
Carolyn says
Love this idea!
Lori says
What a terrific idea! It would be a great way to give a lil gift to a friend. Decorate the top to look cute, add a tiny note tag, like “Just because you’re special” or “Just because I love you” or “Love you!” whatever. No reason, thinking of you gifts are the best ever! Thanks for sharing that.
Shelly says
Can I substitute anything else for the cream?
Carolyn says
Coconut cream is always a good sub.
Judy says
I just made these and they are scrumptious!! Definitely going to make this Thanksgiving. I have a question regarding the carb count. I thought to get total net carbs you subtract the fiber from carbs? And that is the total net carbs. Can you tell me is that so?
Carolyn says
That is true. In my recipes, I’ve already discounted the erythritol so if you want a net count, just subtract fiber from total.
Rosaria says
So I don’t even like pumpkin pie but for some reason I really wanted to try this. OMG so good! I did add cinnamon cause I love cinnamon. Easy, fast and delicious. I figured it was more pie like then muffin which I read after I made it and tried but just looking at the amount of flour it was obvious. I just need to get silicone liners these would be so cute for the holidays.
Suni Jordan says
Caroline this is a great recipe! I’ve had some problems with baking but this one turned out exactly as written! Looking forward to more like it!!——suni J.
Sylvia Carrillo says
Soooooo good! Thank you!!
Martha says
These sound delicious. What can I substitute for coconut flour that is gluten free as I am allergic to coconut?
Carolyn says
You can do almond flour but you will need 3 or 4 tbsp.
Beth says
These are so delicious! Thank you for this recipe. Best dessert ever!
Luetta Cornett says
Thank you so much,I love all your recipes
Melanie says
OMG I made them and the only thing I need to say is thank you for this recipe!! They are amazing, good flavor, falls flavor! Is everything
Beth says
These are phenomenal ????.. cupcake only refers to the size. You’re actually eating mini pumpkin pues!!
Sherry says
Spectacularly delicious!! I made a dozen so I can give some to my diabetic neighbors.
Carolyn says
Well aren’t they lucky!
Cynthia says
Can these be made in a mini muffin tin? Thank you
Carolyn says
Sure! But I can’t tell you the bake time, you will need to watch them carefully.
Lise Ode says
Oh my goodness! These are calling my name. You had me at pumpkin!!
Marla says
I made them tonight for our dessert tomorrow. There are only 3 of us so this is perfect. A whole pie would have been too much! We can each have two and Dad and I can pile ours high with whipped cream! Happy Thanksgiving!
Karen McKinney says
Delicious! I told a friend these are the BEST pretend pumpkin pie I ever ate! Made them last night and they sat in the refrigerator all night. Today, they could not be more perfect! Thank you.
Carolyn says
Glad you liked them! But there’s nothing “pretend” about them… 😉
Angie says
Absolutely delicious! Thank you.
I’d actually like it a little less sweet, but my husband is having none of that – he loves it as is! Will definitely be making this again.
Diane says
Now these really are delicious! I have tried so many lo carb cookies etc but they aren’t satisfying. This recipe I’m keeping. It’s like eating pumpkin pie without the crust. Thank you.
Rona says
Super easy to make! My first time baking with coconut flour or making keto sweet. Tasted great.