This Keto Pumpkin Cupcake Recipe is super easy to make and is loaded with the warm fall flavors of cinnamon, ginger, nutmeg, and clove. The cupcakes are moist and perfectly sweetened, topped with a rich and delicious keto cream cheese frosting. (low carb and gluten free). Only 5 net carbs per cupcake.
Ingredients in Keto Pumpkin Cupcakes
Ingredient Notes and Substitutions
How to make Keto Pumpkin Cupcakes
Step By Step Instructions
1: Preheat the oven to 350°F. Line the 12 wells of a standard sized muffin tin with muffin liners. Whisk the eggs in a large mixing bowl. Add the pumpkin puree and whisk into the eggs.
2: Add the vanilla extract, oil and sweetener. Mix until all ingredients are well incorporated.
3: In a separate mixing bowl, combine the almond flour, baking powder, baking soda, and pumpkin spice.
4: Add the dry ingredients to the wet ingredients.
5: Mix until all ingredients are well combined.
6: Divide the cupcake batter evenly between the 12 prepared muffin tin wells.
7: Bake muffins for 28 to 30 minutes, or until an inserted toothpick comes out clean. Let the cupcakes cool on a cooling rack and come to room temperature before frosting.
8: Transfer the cream cheese frosting to a piping bag and pipe the frosting onto the cupcakes.
How to Make Keto Cream Cheese Frosting
While the cupcakes are cooling, make the frosting: Add the cream cheese and butter to a mixing bowl and using an electric mixer, whip until smooth. Add the vanilla extract, cinnamon, and stevia and mix until well incorporated.
Recipe Tips and Variations
Frequently Asked Questions
I have only tested this gluten free dessert recipe as written so I cannot guarantee its success with all coconut flour. Coconut flour is not a 1:1 substitution with almond flour. It is extremely absorbent, making is necessary to add more liquid and more egg.
A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency.
Cooked and pureed sweet potatoes or butternut squash make excellent substitutions for pumpkin puree. You can also substitute mashed bananas or applesauce.
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Keto Pumpkin Cupcakes
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
This Keto Pumpkin Cupcake Recipe is easy to make and loaded with the fall flavors like cinnamon, ginger, nutmeg, and clove. The cupcakes are perfectly sweetened, topped with cream cheese frosting. (low carb and gluten-free)
Ingredients
For the Cupcakes:
- 4 eggs
- 1 cup pumpkin puree
- 1 cup granulated low carb sweetener (I use this brand)
- ¼ cup avocado oil
- 3 cups blanched almond flour (I use this brand)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice (get my recipe here)
For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup softened butter (1 stick, 4oz)
- 2 teaspoons liquid stevia, more for a sweeter frosting (I use this brand)
- 1 teaspoon pure vanilla extract (I use this brand)
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Line the 12 wells of a standard sized muffin tin with muffin liners.
- Whisk the eggs in a large mixing bowl. Add the pumpkin puree and whisk into the eggs.
- Add the vanilla extract, oil and sweetener. Mix until all ingredients are well incorporated.
- In a separate mixing bowl, combine the almond flour, baking powder, baking soda, and pumpkin pie spice.
- Add the dry ingredients to the wet ingredients and mix until all ingredients are well combined.
- Divide the mixture evenly between the 12 prepared muffin liners.
- Bake cupcakes for 28 to 30 minutes, or until an inserted toothpick comes out clean.
- Let the cupcakes cool on a cooling rack and come to room temperature before frosting.
- While the cupcakes are cooling, make the frosting: Add the cream cheese and butter to a mixing bowl and using an electric mixer, mix until smooth. Add the vanilla extract, cinnamon, and stevia and mix until well incorporated.
- Transfer the cream cheese frosting to a piping bag and pipe the frosting onto the cupcakes.
Notes
- Net carbs per cupcake: 5g
- Storage: Store leftovers in an airtight container for up to 5 days.
- Add nuts: These pumpkin muffins are delicious topped with some chopped walnuts or pecans. You can mix them into the frosting, or sprinkle them on top.
- Make them dairy free: To make these dairy-free, simple omit the frosting. Or for a dairy free frosting option, substitute the cream cheese for a nut based cream cheese and the butter for a dairy free vegan butter option.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 322
- Fat: 23g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 9g
Keywords: keto pumpkin cupcakes, low carb pumpkin cupcakes, pumpkin muffins, gluten free pumpkin cupcakes, keto cream cheese frosting, keto muffins, best keto pumpkin recipes, low carb pumpkin recipes
ChapelHillBets says
I was wondering how this would do made into mini cupcakes for a party.
Kyndra Holley says
They would work out perfectly as mini cupcakes. I recommend cutting the time in half and then checking on them frequently from there.
Dianne Olson says
Do you use something other than almond flour. Can’t do it I get migraines from all the fake sweetners. Thank you. I love all your recipes
Kyndra Holley says
I have only tested this recipe as written and with low carb and gluten free baking it is harder to recommend substitutions without first testing them.
Debra Ford says
What can I use in place of liquid Stevia & how much? I have about every other kind of sugar substitute.