Keto Pumpkin Pie Cupcakes – Low-Carb, Creamy, and Perfect for Fall

If you’re dreaming of pumpkin pie but want to stay on track with your low-carb goals, these keto pumpkin pie cupcakes are your answer. They capture all the warm, spiced flavors of classic pumpkin pie in a perfectly portioned, gluten-free cupcake form. Each bite is creamy, rich, and sweetly spiced—with zero guilt.

These little treats taste like mini pumpkin pies without the crust. They’re easy to make, naturally low in carbs, and packed with pumpkin, cinnamon, and a touch of vanilla. Whether you’re keto, low-carb, or just trying to cut down on sugar, these cupcakes deliver cozy fall flavor in every bite.

Enjoy them as a dessert, a quick snack, or even a breakfast treat paired with coffee. You won’t miss the carbs or sugar at all—just pure pumpkin perfection.

Why I Love This Recipe

I love these keto pumpkin pie cupcakes because they’re rich, satisfying, and incredibly simple. Traditional pumpkin pie can be heavy and loaded with sugar, but this version gives you all the same flavor and texture—without the carbs or the hassle of making a crust.

Each cupcake bakes into a soft, custard-like center surrounded by a light, cake-like edge. They taste indulgent, but they’re made from wholesome ingredients like pumpkin puree, almond flour, eggs, and cream cheese.

They’re also completely sugar-free thanks to keto-friendly sweeteners like erythritol or monk fruit. You get sweetness without the spike in blood sugar. The blend of pumpkin spice and vanilla creates that signature fall aroma that fills your kitchen and makes these cupcakes irresistible.

Best of all, they store beautifully—so you can bake a batch on Sunday and enjoy them all week long as a quick, healthy treat.

Key Ingredients

Making these keto pumpkin pie cupcakes requires just a few simple, low-carb pantry staples. Here’s what you’ll need:

• Pumpkin Puree: Use 100% pure pumpkin (not pumpkin pie filling). It gives the cupcakes their signature flavor and creamy texture.
• Almond Flour: A keto-friendly substitute for wheat flour that keeps the cupcakes low in carbs and gluten-free.
• Cream Cheese: Adds richness and a cheesecake-like texture to the filling.
• Eggs: Provide structure and help bind everything together.
• Keto Sweetener: Erythritol, monk fruit, or allulose works great. Choose one that measures cup-for-cup like sugar.
• Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves—essential for that classic fall flavor.
• Vanilla Extract: Enhances the sweetness and warmth of the pumpkin.
• Heavy Cream: Makes the texture smooth, silky, and perfectly rich.

Optional toppings include keto whipped cream, chopped pecans, or a sprinkle of cinnamon.

Step-by-Step

Here’s how to make keto pumpkin pie cupcakes that come out perfect every time.

1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray them with non-stick spray.

2. Mix Wet Ingredients:
In a large bowl, whisk together pumpkin puree, softened cream cheese, eggs, sweetener, vanilla extract, and heavy cream until smooth. You can use a hand mixer for a creamier consistency.

3. Add Dry Ingredients:
Stir in the almond flour, pumpkin pie spice, and a pinch of salt. Mix until everything is fully combined and smooth. The batter should be thick but pourable.

4. Fill the Muffin Cups:
Divide the mixture evenly among the prepared liners, filling each about three-quarters full.

5. Bake:
Bake for 25–30 minutes, until the centers are set and the tops look slightly golden. The cupcakes will puff up while baking, then settle as they cool—just like mini pumpkin pies.

6. Cool and Chill:
Allow the cupcakes to cool completely in the pan. Then refrigerate for at least 2 hours to let them firm up and develop that creamy pumpkin pie texture.

7. Serve and Enjoy:
Top each cupcake with keto whipped cream, a dusting of cinnamon, or a few chopped pecans. Serve chilled or at room temperature.

You Must Try These Flavor Variations

These keto pumpkin pie cupcakes are easy to customize. Here are a few delicious twists to try:

• Maple Spice Cupcakes: Add ½ teaspoon of maple extract for a cozy maple twist.
• Chocolate Swirl: Drop a spoonful of melted dark chocolate or cocoa mixture into each cup before baking for a marbled effect.
• Pecan Crunch: Add crushed pecans to the top before baking for texture and nutty flavor.
• Cheesecake Center: Mix 2 oz of cream cheese with 1 tablespoon of sweetener, then spoon a bit into the center of each cupcake for a creamy surprise.
• Whipped Cream Topping: Top with sugar-free whipped cream and a sprinkle of pumpkin spice for a festive finish.

Pro Tips

1. Use Room-Temperature Ingredients: Soft cream cheese and eggs blend smoothly, preventing lumps.
2. Chill Before Serving: Cooling helps the texture set and enhances the flavor.
3. Don’t Overbake: Remove the cupcakes as soon as the centers are firm—they’ll continue to set while cooling.
4. Sweeten to Taste: Keto sweeteners vary, so adjust based on your preference.
5. Store Properly: Keep in an airtight container in the fridge for up to 5 days or freeze for up to a month.

Nutritional Value

Each of these keto pumpkin pie cupcakes is rich in flavor but light on carbs. Perfect for keto, low-carb, or diabetic-friendly diets.

Nutrient	Amount (per cupcake)
Calories	130
Protein	6g
Fat	10g
Net Carbs	3g
Fiber	1g

Conclusion

These keto pumpkin pie cupcakes are everything you love about pumpkin pie—just lighter, healthier, and perfectly portioned. With creamy pumpkin filling, cozy fall spices, and a rich texture, they satisfy dessert cravings without sugar or carbs.

They’re easy enough for weeknight baking but impressive enough for holiday gatherings. Each cupcake delivers a perfect balance of sweetness and spice, and the fact that they’re keto-friendly makes them even better.

Make a batch for Thanksgiving, or simply treat yourself on a chilly autumn evening. Either way, these cupcakes will become a seasonal favorite you’ll bake again and again.

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