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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