Keto Pumpkin Cupcakes

by KetoFocus.com
4.9 Stars (14 Reviews) 15 Comments

These keto pumpkin cupcakes are a MUST HAVE during the Fall. Spongy pumpkin flavored cupcakes are topped with a sweet and tangy cream cheese frosting.

Hey, I love cheesecake and I love pumpkin pie, these keto pumpkin cupcakes with cream cheese frosting feels like a good blend of both!

Keto pumpkin recipes is a must for me during the Autumn months. If you love pumpkin spice, these cupcakes need to be first on my baking list of Fall recipes.

The sugar-free cream cheese frosting on top of these low carb pumpkin cupcakes is a sweet surprise and nice compliment to the spongy cake. The combination of flavors from the pumpkin cupcake and cream cheese remind me of the classic pumpkin roll – except these are way easier to make and portable, so you can take one of these delicious muffins with you on the go for a quick treat.

How to make keto pumpkin cupcakes

  1. Make brown butter. Heat butter in a saucepan, swirl it occasionally as it melted as starts to brown. Brown butter creates the most incredible flavor and nutty finish to these cupcakes.
  2. Mix dry ingredients – Almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, turmeric and nutmeg.
  3. Mix in wet ingredients – Add in pumpkin puree, eggs, sweeteners and browned butter.
  4. Combine dry and wet ingredients until smooth.
  5. Pour into a muffin tray lined with muffin liners and bake for 20-25 minutes.
  6. Make sugar free cream cheese frosting by combing cream cheese, butter, vanilla extract and powdered erythritol or your favorite sweetener.
  7. Decorate your cupcakes with the frosting.

Close up of a pumpkin cupcake topped with creamy cream cheese frosting.

Key ingredients & substitutions

  • Brown butter – Adds a nutty flavor to these earthy Fall cupcakes.
  • Keto flours – In this pumpkin cupcake recipe, almond flour and coconut flour are used. The combination of the two produces a flour that bakes similar to all-purpose flour. If you have a nut allergy, try substituting the almond flour with sunflower seed flower.
  • Spices – To get that classic Fall pumpkin spice flavor, we add cinnamon, turmeric and nutmeg. Pumpkin pie spice can be substituted for these spices.
  • Sugar free maple syrup – Adds a hint of maple flavoring to these cupcakes. If you don’t have maple syrup, try adding a touch more sweetener.

Keto Pumpkin Cupcakes (Muffins) Recipe Video

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Keto Pumpkin Cupcakes Ingredients

  • 1/2 cup unsalted butter
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups pumpkin puree
  • 3 eggs
  • 1/4 cup brown sugar-free sweetener
  • 1/2 cup sugar-free maple syrup

Keto Cream Cheese Frosting Ingredients

Keto Pumpkin Cupcakes Directions

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Baked pumpkin cupcakes cooling on a wire rack.

Is pumpkin keto?

Pumpkin is keto approved! Yes, it’s a squash and contains higher carbs compared to other keto approved vegetables. But there are 7 net carbs for 1/2 cup of pumpkin puree.

This recipe contains 1 1/2 cups of pumpkin puree, so that amounts to 1.4 net carbs per keto pumpkin cream cheese cupcake. To me, it’s worth it to sacrifice 1.4 gram carbs to be able to enjoy pumpkin flavor during the Fall months.

Cream cheese frosting

The second part of these delicious keto pumpkin cupcakes is the sugar free cream cheese frosting. It’s easy to prepare and you have a couple of options when it comes to application.

  • You can simply frost the top of the muffin by piping some on top using a pretty star tip or which ever piping tip you want to use.
  • Or you can poke a hole in the center of the muffin and pipe in the keto cream cheese frosting into the center of the cupcake. Then continue to pipe frosting on the outside to cover the hole.
Two frosted cupcakes next to each other with a cinnamon stick nearby.

Macros without the frosting

If you want to make these keto pumpkin cupcakes without the cream cheese frosting on top, the macros will be slightly different. I’m providing those because I have had a few people ask this question.

For one cupcakes,
Calories: 162
Fat: 12.7 g
Net Carbs: 4.3
Protein: 4.1 g

Storage information

It’s best to store these pumpkin cupcakes in an air tight container so they don’t dry out. They should stay fresh for about 3 days.

When you bake with keto sweeteners, they tend to dry out the baked good faster than regular sugar because they don’t hold on to moisture as well as regular sugar does.

Keto Pumpkin Cupcakes: FAQS

How to you get moist cupcakes?

Besides adding ingredients like butter to add moisture, it's also about how you mix your cake batter. Mix just enough to get air bubbles to form, but don't overmix or you will get a dense cake.

What's the difference between browned butter and regular butter?

Brown butter is butter that is melted and browned by heating on the stovetop until the milk solids are cooked and have a nutty, caramel flavor and aroma.

What's the difference between a muffin and a cupcake?

Cupcakes have a soft spongy texture while muffins tend to be moist and denser.

Nutritional information & Macros

Nutrition Information

Keto Pumpkin Cupcakes

Servings: 16

Amount Per Serving
Calories 262
Fat 23.2g
Protein 5.1g
Total Carbs 13.3g
Net Carbs 4.5g

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15 Comments

  1. These muffins are amazing. I have made them several times and everyone really enjoys them. Thank you.

  2. Can you tell me the total carbs on this please. I know your husband is working on adding them to your recipes, which we appreciate, but I so want to make this asap. ?
    Thank you so much

    1. You can pin any photo. Just hover your mouse or finger over the photo you want to pin and you will see the Pinterest icon pop up. This only works on the photos below the recipe.

    1. Hi Dawn! I am glad you liked it! And thank you for all of your positive comments throughout my recipes! They always make my day! Annie

  3. Absolutely AMAZING ! I haven’t tried any of your recipes that weren’t wonderful, but these are the best so far !

  4. I think this is my 3rd time making these. I thought I have left a comment before… Just wanted to say these are so yummy and I want to try some more of your recipes. I will say, it’s hard to tell when the muffins are done in the oven because they stay pretty dense and wet in the center, but once they have been refrigerated they seem fine. I kept mine in the oven a bit longer than stated. My two year old loves them too 🙂

  5. One of the BEST muffin (even cupcake) keto recipes I have tried! Long time internet keto recipe maker, first time reviewer. They are that good.
    Perfect for the holidays for my husband and I to indulge while the rest of the family eats pie and whatever else. Will be making these all year!
    Thank you!! 🙂

  6. I realize I’m a year behind this recipe, but I’m interested in making this in a loaf pan. Do you know if this recipe will fit into 1 loaf pan? Temperature and timing?

    I love watching your YouTube videos!

    1. I haven’t tried it in a loaf pan, but I would bake at the same temperature for longer. Maybe 40-55 minutes. Bake until it is set on top or you insert a knife in the center and it comes out clean.

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