• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hungry Foodie logo

  • About / Work With Me
  • Recipes
  • DIY
  • Travel
  • Skincare
menu icon
go to homepage
search icon
Homepage link
  • About / Work With Me
  • Recipes
  • DIY
  • Travel
  • Skincare
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Keto Recipes

    Published: Sep 11, 2022 · Last Updated: Sep 11, 2022 by Kyndra Holley

    Keto Pumpkin Cupcakes

    583 shares
    Jump to Recipe·Print Recipe
    A wooden cutting board with low carb pumpkin cupcakes, topped with cream cheese frosting and sprinkled with cinnamon.
    A wooden cutting board with low carb pumpkin cupcakes, topped with cream cheese frosting and sprinkled with cinnamon.
    A wooden cutting board with low carb pumpkin cupcakes, topped with cream cheese frosting and sprinkled with cinnamon.
    A wooden cutting board with low carb pumpkin cupcakes, topped with cream cheese frosting and sprinkled with cinnamon.
    A wooden cutting board with low carb pumpkin cupcakes, topped with cream cheese frosting and sprinkled with cinnamon.

    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.

    A wooden cutting board with low carb pumpkin cupcakes, topped with cream cheese frosting and sprinkled with cinnamon.
    Table of Contents show
    Ingredients in Keto Pumpkin Cupcakes
    Ingredient Notes and Substitutions
    How to make Keto Pumpkin Cupcakes
    Step By Step Instructions
    How to Make Keto Cream Cheese Frosting
    Recipe Tips and Variations
    Frequently Asked Questions
    Other Recipes You Might Enjoy
    Keto Pumpkin Cupcakes

    Ingredients in Keto Pumpkin Cupcakes

    ingredients all laid out in individual containers to make low carb pumpkin cupcakes.

    Ingredient Notes and Substitutions

    • Almond flour: I recommend using a blanched almond flour or a superfine almond flour for these keto pumpkin cupcakes. It will give you the best taste and texture. (Try this Keto Pecan Pie)
    • Pumpkin puree: This is not to be confused with pumpkin pie filling. The only ingredient in pumpkin puree should be pumpkin. Pumpkin pie filling is loaded with sugar and carbs. If you cannot find pumpkin puree, you can also use applesauce. It will increase the carbohydrate count, but it is equally as delicious. (Try this Chocolate Pumpkin Banana Bread Recipe)
    • Oil: For this recipe I used avocado oil, but you can also use butter, coconut oil, butter flavored coconut oil, or even a light olive oil.
    • Sweetener: My favorite low carb sweetener is a mix of monk fruit and erythritol. (I use this brand)

    How to make Keto Pumpkin Cupcakes

    Step by step instructions for how to make keto pumpkin cupcakes with cream cheese frosting.

    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.

    Step by step instructions for how to make keto pumpkin cupcakes with cream cheese frosting.

    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.

    Step by step instructions for how to make keto pumpkin cupcakes with cream cheese frosting.

    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. 

    A wooden cutting board with low carb pumpkin cupcakes, topped with cream cheese frosting and sprinkled with cinnamon.

    Recipe Tips and Variations

    • Storage: Store leftover keto pumpkin cupcakes in an airtight container for up to 5 days.
    • Muffin liners: In place of paper liners in the muffin pan, you can also use foil liners. Or for a reusable, sustainable option, use these silicone muffin liners.
    • Pumpkin spice: You can usually find pumpkin pie spice in the spice aisle in most grocery stores. However, making your own is really easy and will save you money. Simply combine ¼ cup ground cinnamon, 2 tablespoons ground ginger, 1 tablespoon ground nutmeg, and 2 teaspoons ground cloves. (Try these Gluten Free Pumpkin Cupcakes with Chocolate Frosting)
    • Add nuts: These pumpkin muffins are delicious topped with some chopped walnuts or pecans. You can mix them into the batter, or sprinkle them on top of the frosting.
    • 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.
    • Add chocolate chips: These cupcakes are delicious with some sugar free chocolate chips added. Add ½ cup to the cupcake batter, or sprinkle some on top of the frosting. More Keto Dessert Recipes
    A wooden cutting board with low carb pumpkin cupcakes, topped with cream cheese frosting and sprinkled with cinnamon.

    Frequently Asked Questions

    Can you substitute almond flour for coconut flour?

    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.

    What can you use in place of pumpkin puree?

    Cooked and pureed sweet potatoes or butternut squash make excellent substitutions for pumpkin puree. You can also substitute mashed bananas or applesauce.

    A wooden cutting board with low carb pumpkin cupcakes, topped with cream cheese frosting and sprinkled with cinnamon.

    Other Recipes You Might Enjoy

    • How to Make Pesto
    • Jalapeno Popper Stuffed Chicken
    • Instant Pot Queso Dip
    • Cream Cheese Chocolate Truffles

    REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    A wooden cutting board with low carb pumpkin cupcakes, topped with cream cheese frosting and sprinkled with cinnamon.

    Keto Pumpkin Cupcakes


    • Author: Kyndra Holley
    • Total Time: 1 hour
    • Yield: 12 cupcakes 1x
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    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

    Scale

    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

    1. Preheat the oven to 350°F.  Line the 12 wells of a standard sized muffin tin with muffin liners.
    2. Whisk the eggs in a large mixing bowl. Add the pumpkin puree and whisk into the eggs.
    3.  Add the vanilla extract, oil and sweetener. Mix until all ingredients are well incorporated.
    4. In a separate mixing bowl, combine the almond flour, baking powder, baking soda, and pumpkin pie spice.
    5. Add the dry ingredients to the wet ingredients and mix until all ingredients are well combined.
    6. Divide the mixture evenly between the 12 prepared muffin liners.
    7. Bake cupcakes for 28 to 30 minutes, or until an inserted toothpick comes out clean.
    8. Let the cupcakes cool on a cooling rack and come to room temperature before frosting.
    9. 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.
    10. 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

    Did you make this recipe?

    Tag @hungryfoodieblog on Instagram and hashtag it #hungryfoodie

    Reader Interactions

    Comments

    1. ChapelHillBets says

      September 13, 2022 at 3:32 am

      I was wondering how this would do made into mini cupcakes for a party.

      Reply
      • Kyndra Holley says

        September 16, 2022 at 3:08 pm

        They would work out perfectly as mini cupcakes. I recommend cutting the time in half and then checking on them frequently from there.

        Reply

    Did you try this recipe? Tell us your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Site Search


    Kyndra

    Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog and Peace Love and Low Carb. When I am not hard at work creating recipes and healthy living content, I can be found exploring the world, playing with our 5 crazy pups, hiking, or just kicking back and relaxing with a cup of coffee and a good book. Read more...

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube

    LATEST RECIPES

    A white ceramic plate with a loaf of homemade banana bread with blueberries. There is a teapot and a mug of tea in the background.

    Blueberry Banana Bread

    a white marble serving dish, topped with lettuce leaves, stuffed with an asian chicken mixture, served with soy sauce.

    The Best Asian Chicken Lettuce Wraps

    A serving dish lined with parchment paper, topped with crispy air fryer sweet potato fries, sea salt and fresh herbs.

    Crispy Air Fryer Sweet Potato Fries

    a batch of freshly baked gingersnap cookies cooling on a cooling rack.

    Thin and Crispy Gingersnap Cookies

    A fresh loaf of low carb and gluten free chocolate zucchini bread sliced on a wooden cutting board.

    Keto Chocolate Zucchini Bread

    a wooden and marble cutting board, topped with low carb and gluten free breaded chicken tenders, coated in sauce, and garnished with parsley.

    Sweet and Spicy Keto Chicken Tenders

    A wooden cutting board with low carb pumpkin cupcakes, topped with cream cheese frosting and sprinkled with cinnamon.

    Keto Pumpkin Cupcakes

    a glass jar full of chocolate cheesecake mousse, topped with frozen mixed berries.

    Keto Chocolate Cheesecake Cups

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Accessibility Policy

    Newsletter

    • Sign up to receive our new recipes in your inbox

    Contact

    • Contact
    • Services
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013 - 2021 Hungry Foodie

    583 shares