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    Home » Dessert Recipes » Keto Pumpkin Cupcakes

    Keto Pumpkin Cupcakes

    Last updated: Jun 9, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

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

    Keto pumpkin cupcakes

    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 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.

    How to make pumpkin cupcakes, a step by step photo collage

    What sweetener to use in these cupcakes?

    I use stevia glycerite in these cupcakes. I like stevia glycerite because it nearly eliminates the aftertaste typical to 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.

    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

    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:

    Keto pumpkin cupcakes, a reader photo

    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
    4.88 from 127 votes
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    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
    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 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
    • 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 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.

    WATCH THE VIDEO:

    NOTES

    * A granulated sweetener in the frosting will feel grainy, so please use a powdered sweetener.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1g | Calories: 290kcal | Carbohydrates: 8g | Protein: 8g | Fat: 25g | Saturated Fat: 14g | Sodium: 329mg | Fiber: 3g | Sugar: 8g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
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    Keto Pumpkin Cupcakes

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    Pumpkin Mug Cake
    Low Carb Pumpkin Cake
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    « Yellow Squash Fritters
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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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