These moist and fluffy keto pumpkin cupcakes taste like autumn. The frosting is amazing - creamy and very flavorful.
This easy recipe makes six cupcakes, but you can easily double it and make twelve of them.
These cupcakes are amazing. They're one of my favorite pumpkin desserts. They are tender and fluffy, and very tasty even without the frosting.
But the creamy frosting makes them superb, and it's easy to mix it by hand. So I highly recommend that you use it.
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Ingredients
You'll only need a few simple ingredients to make these tasty cupcakes. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
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. The cans look quite similar, so double-check!
Unsalted butter: I love using creamy European butter, but any butter will be great.
Sweetener: I use stevia. You can replace it with a granulated sweetener if you wish. In the frosting, you should replace it with a powdered sweetener.
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. You can use pumpkin pie spice if you prefer.
Coconut flour: Since it's highly absorbent, I recommend measuring it by weight and not by volume. Each gram makes a difference.
Baking powder: Make sure it's fresh and not expired, and if you need it to be gluten-free, verify that as well.
For the frosting: Cream cheese, pumpkin puree, stevia, cinnamon, and vanilla extract.
Instructions
Making these keto pumpkin cupcakes is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You simply mix together all the ingredients in one bowl. I typically start with the liquid ingredients (eggs, pumpkin puree, butter, stevia, and vanilla) and then gradually add the dry ingredients (cinnamon, coconut flour, and baking powder).
Scoop the mixture into lined and greased muffin cups. It's best to use foil liners.
Bake the cupcakes in a preheated 350°F oven for about 25 minutes. A toothpick inserted into one of them should come out clean.
Cool them completely, then frost.
Expert tip
It's important to allow the cupcakes to cool completely before frosting them. Frosting a still-warm cupcake will cause the frosting to melt. You can speed the process up by placing them in the fridge.
Frequently asked questions
I use stevia glycerite in these cupcakes. I like stevia glycerite because it nearly eliminates the aftertaste typical of other stevia products.
If you dislike stevia, you can try replacing it with ⅓ 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.
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.
No, you can't. Coconut flour and almond flour are very different and are not interchangeable in recipes.
Variation
Sometimes I use pumpkin pie spice instead of cinnamon, in the cupcakes and in the frosting. Just as with cinnamon, it's important to make sure any spice you use is fresh.
Review
On Instagram, @ketokouklanj says: "Made @yumhealth’s keto pumpkin cupcakes and they were super delicious! The cupcakes were super moist, had great texture, and had just the right amount of sweetness." She graciously allowed me to share her beautiful photos here:
Storing leftovers
You can keep the 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.
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Recipe card
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 ⅓ 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 softened
- ¼ cup pure pumpkin puree
- 1 teaspoon stevia glycerite (equals about ⅓ cup powdered sugar)*
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
INSTRUCTIONS
- Preheat the 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.
- 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 the center comes out clean, 22-25 minutes
- Transfer the cupcakes to a cooling rack and cool completely before enjoying. Thir texture improves when they reach room temperature.
- Once the cupcakes are completely cool, 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.
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NOTES
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NUTRITION PER 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, and Country Living. 