Enjoy the essence of pumpkin pie without the crust or the carbs! These Keto Pumpkin Pie Cupcakes are moist, dense, and packed with warm pumpkin spice flavor, mimicking the texture of a classic pumpkin pie filling. Baked in individual portions and perfect topped with sugar-free whipped cream, they make a wonderful low-carb treat for fall or any time you crave pumpkin goodness.
Yields: 12 cupcakes
Prep time: 10 minutes
Cook time: 20-25 minutes
Cooling/Chill time: 1.5+ hours
Total time: Approx. 2 hours
Course: Dessert, Snack
Cuisine: American
Method: Baking
Equipment:
- Standard 12-cup muffin pan
- Cupcake liners
- Mixing bowls (large, medium)
- Whisk
- Cookie scoop or measuring cup (optional, for portioning)
Ingredients:
Keto Pumpkin Pie Cupcakes:
- 1 can (15 oz / approx. 425g) 100% pure pumpkin puree (ensure it’s not pumpkin pie filling) – See Note 1
- 3/4 cup (approx. 120-140g) powdered low-carb sweetener (e.g., powdered erythritol, allulose blend – adjust to taste) – See Note 2
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (180ml) heavy cream
- 2 Tbsp (14g) coconut flour
- 2 tsp pumpkin pie spice mix
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
Optional Sugar-Free Whipped Cream Topping:
- 1 cup (240ml) heavy whipping cream, cold
- 1-2 Tbsp powdered low-carb sweetener (adjust to taste)
- 1/2 tsp vanilla extract (optional)
- Extra pumpkin pie spice for dusting
Ingredient Notes:
- Pumpkin Puree: Always check the label to confirm you are using 100% pure pumpkin puree, not pre-sweetened and spiced pumpkin pie filling.
- Sweetener: Using a powdered low-carb sweetener helps it dissolve smoothly into the batter for the best texture. Adjust the amount based on your personal preference and the specific sweetener used, as sweetness levels can vary.
Instructions:
- Prep: Preheat oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper or silicone cupcake liners.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, powdered low-carb sweetener, eggs, vanilla extract, and 3/4 cup heavy cream. Whisk thoroughly until the mixture is smooth and homogenous.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the coconut flour, pumpkin pie spice mix, salt, baking soda, and baking powder. Ensure there are no lumps, especially in the coconut flour.
- Combine Batter: Pour the dry ingredient mixture into the wet pumpkin mixture. Whisk just until all ingredients are combined and no dry streaks remain. The batter will be relatively thick; avoid overmixing.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared cupcake liners. Using an ice cream/cookie scoop or a 1/3 cup measure can help create uniform portions. Fill each liner about 2/3 to 3/4 full. These cupcakes resemble a baked custard and won’t rise like traditional cupcakes; they might even sink slightly in the middle upon cooling.
- Bake: Place the muffin pan in the preheated oven. Bake for 20-25 minutes, or until the cupcakes are set around the edges and a toothpick inserted near the center comes out mostly clean. A few moist crumbs attached is okay and indicates the desired moist, pie-like texture.
- Cool Completely in Pan: Remove the muffin pan from the oven and place it on a wire cooling rack. Let the cupcakes cool completely within the muffin pan. This is a crucial step for them to set properly, which can take about 1 hour. They may deflate slightly during cooling.
- Chill (Recommended): Once the cupcakes are completely cool to the touch, carefully remove them from the muffin pan. For the best texture, similar to chilled pumpkin pie, place them on a tray or in an airtight container and refrigerate for at least 30-60 minutes before serving.
- Make Optional Whipped Topping (if using): Just before serving the chilled cupcakes, prepare the whipped cream. Combine 1 cup cold heavy whipping cream, 1-2 Tbsp powdered sweetener, and optional 1/2 tsp vanilla in a chilled bowl. Beat with an electric mixer (using chilled beaters if possible) on medium-high speed until stiff peaks form.
- Serve: Top the chilled Keto Pumpkin Pie Cupcakes with a generous dollop of the freshly made sugar-free whipped cream. Garnish with an extra sprinkle of pumpkin pie spice, if desired. Serve immediately. Store leftover cupcakes (without topping, ideally) in an airtight container in the refrigerator for up to 4-5 days. Top with whipped cream just before serving subsequent portions.
Estimated Nutritional Information (per cupcake, WITHOUT whipped cream topping):
Disclaimer: Nutritional information is an estimate calculated using standard nutritional databases for the ingredients listed (100% pumpkin puree, erythritol/allulose-based sweeteners, heavy cream, coconut flour, eggs). Actual values will vary based on specific brands used, ingredient choices, sweetener type, and exact portion sizes.
Per Cupcake (1/12th of recipe):
- Calories: approx. 80 kcal
- Total Fat: approx. 6.5g
- Saturated Fat: approx. 4g
- Total Carbohydrates: approx. 15g (Includes fiber & sugar alcohols)
- Dietary Fiber: approx. 1.5g
- Sugar Alcohols: approx. 11g (Primarily from sweetener)
- Net Carbohydrates: approx. 3g (Total Carbs – Fiber – Sugar Alcohols)
- Protein: approx. 2g
- Sodium: approx. 95mg
(Note: Net carbs are calculated by subtracting fiber and applicable sugar alcohols like erythritol or allulose. Nutrition facts do not include the optional whipped cream topping, which would add additional calories and fat.)
