Keto Pumpkin Cupcakes

Name: Keto Pumpkin Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 65 min
Ingredients: Avocado oil (for liners); 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)); 8 oz cream cheese (softened ); 1/4 cup pure pumpkin puree; 1 teaspoon stevia glycerite ((equals about 1/3 cup powdered sugar)*); 1/2 teaspoon ground cinnamon; 1/2 teaspoon pure vanilla extract

Last updated: Feb 17, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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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.

Three keto pumpkin cupcakes topped with frosting.

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
Instructions
Expert tip
Frequently asked questions
Variation
Review
Storing leftovers
Related recipes
Recipe Card

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).

A photo collage showing steps 1-4 for baking pumpkin cupcakes.

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 them.

A photo collage showing steps 5-8 for making pumpkin cupcakes.

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

What sweetener should I use?

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.

Why do you recommend 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.

Can I use almond flour in this recipe?

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:

Two reader photos of low-carb pumpkin cupcakes.

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.