Picture this: the smell of pumpkin spice filling your kitchen as you pull out a tray of warm, fluffy cupcakes. Sounds amazing, right? These Keto Pumpkin Cupcakes are the perfect mix of cozy fall flavors and guilt-free indulgence. They’re low-carb, keto-friendly, and topped with a rich cream cheese frosting that’ll make you swoon. Whether you’re hosting a holiday dinner or just craving something sweet, these cupcakes are a crowd-pleaser—even for folks who aren’t on keto.
Quick Recipe Overview
Time Commitment
- Prep: 10 minutes
- Bake: 28–30 minutes
- Total: About 40 minutes
Servings
- Makes 12 cupcakes.
- Need more? Just double or triple the recipe. Want fewer? Cut it in half—easy peasy!
Skill Level
- Beginner-friendly. No fancy techniques here—just simple steps anyone can follow.
What You’ll Need
- Muffin tin (12 wells)
- Liners (parchment or silicone)
- Mixing bowls (one big, one medium)
- Whisk or hand mixer
- Spatula
- Optional: Piping bag (or a zip-top bag with the corner snipped off)
Pro Tip: If you’re planning ahead, bake these the day before and frost them right before serving for the best flavor.
Ingredients
For the Cupcakes:
- 4 large eggs (room temp works best)
- 1 cup unsweetened pumpkin puree (check for no added sugar!)
- 1 cup low-carb sweetener (like erythritol or monk fruit)
- ¼ cup avocado oil (or melted coconut oil)
- 3 cups almond flour (blanched for a finer texture)
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice (or mix cinnamon, nutmeg, ginger, and cloves yourself)
For the Frosting:
- 8 oz cream cheese (softened)
- ½ cup butter (softened; unsalted is best)
- 2 tsp liquid stevia (or your favorite powdered sweetener—adjust to taste)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
How to Make Them
Step 1: Preheat Your Oven
Set your oven to 350°F (175°C). Line your muffin tin with liners so cleanup is a breeze.
Step 2: Mix Wet Ingredients
In a large bowl, whisk the eggs until they’re light and frothy. Then add the pumpkin puree, vanilla, oil, and sweetener. Stir until smooth.
Why room-temp eggs? They mix better with the oil and keep your batter from curdling.
Step 3: Combine Dry Ingredients
In another bowl, mix together almond flour, baking powder, baking soda, and pumpkin pie spice. Make sure everything’s evenly combined—no clumps allowed!
Step 4: Bring It All Together
Slowly add the dry ingredients to the wet mixture. Stir until just combined. Don’t overmix—it’ll keep your cupcakes nice and fluffy.
What should it look like? The batter will be thick but pourable.
Step 5: Fill the Liners
Scoop the batter into your muffin liners. Fill each about three-fourths full. An ice cream scoop works great for this!
Step 6: Bake
Pop them in the oven for 28–30 minutes. You’ll know they’re done when a toothpick comes out clean and the tops are golden brown.
Pro Tip: Resist opening the oven door while they bake—it can make them sink!
Step 7: Cool Down
Let the cupcakes cool completely on a wire rack before you frost them. Warm cupcakes + frosting = melty mess.
Step 8: Make That Frosting
In a bowl, beat together softened cream cheese and butter until smooth and fluffy. Add vanilla, cinnamon, and sweetener. Taste as you go to get the sweetness just right.
Step 9: Frost & Decorate
Pipe or spread frosting onto each cooled cupcake. Feeling fancy? Sprinkle some chopped nuts on top for crunch.
Ways to Customize
Want to switch things up? Try these ideas:
- Dairy-Free: Use nut-based cream cheese and vegan butter.
- Nut-Free: Swap almond flour for sunflower seed flour.
- Extra Spice: Love cinnamon? Add an extra pinch!
- Festive Touch: Top with sugar-free candied pecans for holiday vibes.
Serving & Storing Tips
How to Serve:
These cupcakes look great on a rustic wooden board or dessert stand. Pair them with keto chai tea or bulletproof coffee for an extra cozy treat.
Storage:
Unfrosted cupcakes last two days at room temp or five days in the fridge. Frosted ones should always be refrigerated because of the cream cheese frosting.
Freezing:
Freeze unfrosted cupcakes in an airtight container for up to three months. Thaw overnight in the fridge before frosting.
These cupcakes aren’t just dessert—they’re memories baked into every bite. So grab your whisk, preheat that oven, and let’s get baking!
PrintKeto Pumpkin Cupcakes Recipe
Looking for a treat that’s both indulgent and keto-friendly? These Keto Pumpkin Cupcakes hit all the right notes: moist, full of cozy fall spices, and topped with a creamy cinnamon frosting. The best part? They’re only 5 net carbs per cupcake. Perfect for a holiday party—or just a Tuesday night treat.
- Prep Time: 10 minutes
- Cook Time: About 30 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: keto dessert
Ingredients
For the Cupcakes:
- 4 large eggs (room temp is best—it makes mixing easier!)
- 1 cup unsweetened pumpkin puree
- 1 cup granulated low-carb sweetener (try monk fruit or erythritol)
- ¼ cup avocado oil (or melted coconut oil)
- 3 cups blanched almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
For the Frosting:
- 8 oz cream cheese (softened so it’s easy to mix)
- ½ cup unsalted butter (softened)
- 2 teaspoons liquid stevia (or adjust to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
Set your oven to 350°F (175°C). Line a muffin tin with parchment or silicone liners.
In a big bowl, whisk the eggs. Once they’re nice and frothy, add the pumpkin puree, sweetener, oil, and vanilla. Keep whisking until you’ve got a smooth mixture.
In a second bowl, combine the almond flour, baking powder, baking soda, and pumpkin pie spice. Mix well so it’s evenly blended.
Slowly add the dry ingredients into the wet mix. Stir until it’s just combined—don’t overmix, or the cupcakes might turn out dense. The batter should be thick but pourable.
Spoon the batter into your liners, filling each about ¾ full. Pop the tray into the oven and bake for 28–30 minutes, or until a toothpick comes out clean. Let them cool completely on a wire rack before frosting.
Grab a mixer (or a strong arm), and beat the cream cheese and butter until smooth. Add stevia, vanilla, and cinnamon. Mix again until it’s creamy and delicious. Taste it—too sweet? Too plain? Adjust as needed.
Spread or pipe the frosting onto the cooled cupcakes. Want to get fancy? Add a sprinkle of cinnamon or some chopped nuts on top.
Notes
Tips and Tricks
- Room-temperature eggs = better mixing. Trust me on this one.
- Don’t overmix. Less mixing means fluffy cupcakes.
- Thinking about making them dairy-free? Use a nut-based cream cheese alternative and swap butter for a dairy-free variety.
- Got nut allergies? Sub almond flour with sunflower seed flour for a similar texture.
How to Store Them
- If they’re unfrosted, you can keep them in an airtight container for 2 days at room temp or up to 5 days in the fridge.
- Frosted cupcakes? Stick them in the fridge (because cream cheese is fussy).
- Want to plan ahead? Freeze the unfrosted cupcakes for up to 3 months. When you’re ready, thaw them in the fridge overnight and frost away.
