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Keto Pumpkin Cupcakes Recipe

Keto Pumpkin Cupcakes
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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.

Ingredients

Scale

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

1. Preheat the Oven

Set your oven to 350°F (175°C). Line a muffin tin with parchment or silicone liners.

2. Mix the Wet Ingredients

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.

3. Stir the Dry Ingredients

In a second bowl, combine the almond flour, baking powder, baking soda, and pumpkin pie spice. Mix well so it’s evenly blended.

4. Combine Wet and Dry

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.

5. Fill the Muffin Tin

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.

6. Whip Up the 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.

7. Frost and Serve

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.

Find it online: https://ketorecipesnow.com/keto-pumpkin-cupcakes/