Keto Pumpkin Cupcakes

Delicious keto pumpkin cupcakes that taste like autumn. The frosting is amazing – creamy and very flavorful.

These keto pumpkin cupcakes are amazing. They are tender and fluffy, very tasty even without the frosting.

But the creamy frosting makes them superb. And a little addictive. So I make just one batch every year. Otherwise, it’s a disaster!

The ingredients used in this recipe

Here are the ingredients you’ll need to make these tasty cupcakes (exact measurements are listed in the recipe card below):

1. Eggs
2. Pumpkin puree
3. Unsalted butter
4. Sweetener (I use stevia)
5. Vanilla and cinnamon
6. Coconut flour
7. Baking powder
8. For the frosting: cream cheese, pumpkin puree, stevia, cinnamon, and vanilla

How to make keto pumpkin cupcakes

It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. You simply mix together all the ingredients in one bowl.
2. Pour into lined and greased muffin cups.
3. Bake at 350°F for about 25 minutes.
4. Cool completely, then frost.

What sweetener to use in these cupcakes?

I use stevia glycerite in these cupcakes. I like stevia glycerite because it nearly eliminates the bitter aftertaste typical to other stevia products. And I believe that stevia is safe.

If you absolutely can’t stand stevia, you can try replacing it with 1/3 cup of your favorite granulated sweetener. If you do, check the batter. You might need to add a little water if it’s too dry. Please keep in mind that I only tested this recipe with stevia.

Use foil liners in these pumpkin cupcakes

It’s best to use foil liners when baking these cupcakes. It’s been my experience that coconut flour baked goods stick to paper liners, even if well-greased.

Is this a healthy recipe?

It shouldn’t be a staple of your diet, but I do believe it’s healthy for a cupcake.

Coconut flour is superior to wheat flour. Eggs, pumpkin, and butter are all healthy, real-food ingredients (though Harvard experts still want us to limit butter).

How to store leftover keto pumpkin cupcakes

Keep leftovers in the fridge, in an airtight container, for up to 4 days. Remove them from the fridge an hour before you plan on enjoying them. They taste much better at room temperature.

Reviews of this recipe

Readers who have tried this recipe seem to like it. On Pinterest, Jennifer says, “These are super good! The kids helped and liked how they tasted.”

And on Instagram, @ketokouklanj says: “Made @yumhealth’s Keto pumpkin cupcakes and they were super delicious! The cupcakes were super moist, great texture and had just the right amount of sweet.” She graciously allowed me to share her beautiful photos here:

More tasty pumpkin baked goods

I love baking with pumpkin this time of year. Pumpkin based baked goods are so fragrant and flavorful. Baking them fills the house with the most wonderful smell!

But if you’re too lazy to bake, try this amazing microwave pumpkin mug cake. It’s absolutely wonderful. And this paleo pumpkin bread is incredibly moist and flavorful.

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4.82 from 72 votes

Keto Pumpkin Cupcakes

Delicious keto pumpkin cupcakes that taste like autumn. The frosting is amazing – creamy and very flavorful.

Prep Time20 mins

Cook Time25 mins

Rest time20 mins

Total Time1 hr 5 mins

Course: Dessert

Cuisine: American

Keyword: cupcakes, pumpkin

Servings: 6 cupcakes

Calories: 290kcal

Author: Vered DeLeeuw

INGREDIENTS

• Avocado oil for liners

Cupcakes:

• 4 large eggs
• ½ cup pure pumpkin puree
• 4 tablespoon unsalted butter, melted and slightly cooled
• 1 teaspoon stevia glycerite (equals about 1/3 cup sugar)
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 6 tablespoons coconut flour (44 grams)
• 1 teaspoon baking powder (gluten free if needed)

Cream Cheese Frosting:

• 8 oz cream cheese
• 1/4 cup pure pumpkin puree
• 1 teaspoon stevia glycerite (equals about 1/3 cup sugar)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract

INSTRUCTIONS

• Preheat oven to 350 degrees F. Line 6 muffin cups with foil (not paper) liners and spray the liners with oil. 
• In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla and cinnamon.
• Whisk in the coconut flour, mixing patiently until very smooth.
• Finally, mix in the baking powder.
• Using a 4-tablespoon ice cream scoop, pour the batter into the prepared muffin cups.
• Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes
• Transfer the cupcakes to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.
• To make the frosting, place the frosting ingredients in a small bowl and whisk with a hand whisk until smooth and creamy, about 2 minutes.
• Transfer the frosting to a piping bag and pipe it on the cupcakes, or simply spread it on top of the cupcakes with a spatula.
• Leftovers keep for a few days in the fridge. Remove from fridge 30 minutes before serving.

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NUTRITION INFO Nutrition info is approximate and may contain errors. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please feel free to make your own calculations. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Keto Pumpkin Cupcakes

Amount Per Serving (1 g)

Calories 290 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 14g88%

Sodium 329mg14%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 8g9%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

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