Delicious keto pumpkin cupcakes that taste like autumn. The frosting is amazing – creamy and very flavorful.
These 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 keto pumpkin cupcakes (this is an overview – the exact measurements are listed in the recipe card below):
Eggs: I use large eggs in most of my recipes, this one included.
Pumpkin puree: Make sure it’s pure pumpkin puree and not sweetened pumpkin pie filling.
Unsalted butter: I love using creamy European butter, but any butter will be great.
Sweetener: I use stevia. I believe you could replace it with a granulated sweetener, although I haven’t actually tried that.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Cinnamon: Make sure it’s fresh. A stale spice can easily ruin baked goods.
Coconut flour: Since it’s highly absorbent, I recommend measuring it by weight and not by volume.
Baking powder: Make sure it’s fresh.
For the frosting: cream cheese, pumpkin puree, stevia, cinnamon, and vanilla extract.
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:
You simply mix together all the ingredients in one bowl. I typically start with the liquid ingredients and then gradually add the dry ingredients.
Pour the mixture into lined and greased muffin cups. It’s best to use foil liners.
Bake the cupcakes at 350°F for about 25 minutes. A toothpick inserted into one of them should come out clean.
Cool them completely, then frost. Frosting a still-warm cupcake will cause the frosting to melt.
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
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.
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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Keto Pumpkin Cupcakes
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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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.