Keto Pumpkin Pie Cupcakes

Close up shot of a keto pumpkin pie cupcake on a glass plate with a swirl of whipped cream on top.

These Keto Pumpkin Pie Cupcakes are like the best part of your favorite pie. All creamy filling and sweet whipped topping, with that perfect holiday flavor. With no crust, these little cakes are light and easy, and have only 2.9g net carbs per serving!

Course Dessert

Cuisine Dessert

Keyword keto pumpkin cupcakes, pumpkin pie cupcakes

Prep Time 15

Cook Time 30

Total Time 45

Servings cupcakes

Calories 70kcal

Ingredients

3/4 cup pumpkin puree
1/3 cup brown sugar replacement
1/4 cup heavy whipping cream
1 large egg room temperature
1/2 tsp vanilla
3 tbsp coconut flour
1 tsp pumpkin pie spice
1/4 tsp baking powder
Pinch salt

Instructions

Preheat the oven to 350ºF and line 6 muffin cups with silicone or parchment liners.
In a large bowl, whisk pumpkin puree, sweetener, cream, egg, and vanilla until well combined.
All at once, add the dry ingredients and whisk until smooth. If the batter is very thin (liquidy), add another few teaspoons 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 the pan.
Refrigerate for at least one hour before serving. Dollop whipped cream generously on top.

Video

Notes

Storage Information: Store the cupcakes in a covered container in the fridge for up to 5 days, or in the freezer for several months.

Nutrition