Keto Pumpkin Cupcakes
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.
1 cupcake
16
Servings
262
Calories
23.2g
Fat
5.1g
Protein
4.5g
Net Carb
13.3g
Total Carbs
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
- 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.
- Mix dry ingredients – Almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, turmeric and nutmeg.
- Mix in wet ingredients – Add in pumpkin puree, eggs, sweeteners and browned butter.
- Combine dry and wet ingredients until smooth.
- Pour into a muffin tray lined with muffin liners and bake for 20-25 minutes.
- Make sugar free cream cheese frosting by combing cream cheese, butter, vanilla extract and powdered erythritol or your favorite sweetener.
- Decorate your cupcakes with the 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
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Pumpkin Cupcakes Ingredients
1/2 cup unsalted butter
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1 1/2 cups almond flour
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1/2 cup coconut flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 1/4 teaspoon salt
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2 teaspoons cinnamon
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1/2 teaspoon turmeric
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1/4 teaspoon nutmeg
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1 1/2 cups pumpkin puree
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3 eggs
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1/4 cup brown sugar-free sweetener
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1/2 cup sugar-free maple syrup
Keto Cream Cheese Frosting Ingredients
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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1 teaspoon vanilla extract
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1/2 cup powdered sugar-free sweetener
Keto Pumpkin Cupcakes Directions
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Preheat oven
Preheat oven to 350 degrees. Line a muffin tray with muffin liners.
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Make brown butter
Heat butter in a small saucepan over medium heat. Cook the butter, swirling occasionally, until the butter has melted, starts to brown and smells nutty (about 5 minutes). Remove from the heat and set aside to cool.
Ingredients
- 1/2 cup unsalted butter
Quick Tip
Brown butter will start to have brown solid bits form. This is normal. -
Mix dry ingredients
In a medium bowl, whisk together flours, baking powder, baking soda, salt and spices. Set aside.
Ingredients
- 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
Quick Tip
Can substitute spices with 2 teaspoons pumpkin pie spice. -
Mix wet ingredients
In a large bowl, beat the eggs, pumpkin, golden monkfruit and syrup until smooth.
Ingredients
- 1 1/2 cups pumpkin puree
- 3 eggs
- 1/4 cup brown sugar free sweetener
- 1/2 cup sugar free maple syrup
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Combine all
Mix in the dry ingredients along with the browned butter.
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Bake
Pour into a muffin pan lined with muffin liners. Bake at 350 degrees for 20-25 minutes or until they start to brown on top. Remove from the oven and let cool completely before frosting.
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Cream cheese frosting
To make the cream cheese frosting, add cream cheese, butter and vanilla to a medium bowl. Whip until fluffy and smooth. Slowly add in the powdered erythritol and mix until fluffy. Spread or pipe on top of each cupcake. You can poke a hold in the top of the cupcake to insert the cream cheese frosting into the center of the cupcake.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar free sweeetener
I made these cupcakes this weekend and they turned out great. Thank you!
This recipe is the bomb. I’ve made a number of keto dessert recipes, many good, but this is a fast family favorite. Thank you!
Hello Annie, I have been a long time follower and have made many of your recipes but I just found this one (I don’t have a sweet tooth) and this one is also a keeper. Thank you. Happy Halloween! Julie
Is there another option or substitute for the no sugar maple syrup?
Thank you!
You can add more brown sugar free sweetener instead. Maybe another 1/4 cup.
Thank-you, I just came to the comments to ask that question because I can’t have maple and was wondering if I could just leave it out.
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!
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.
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!! 🙂
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 🙂
Absolutely AMAZING ! I haven’t tried any of your recipes that weren’t wonderful, but these are the best so far !
Best way to put this is Heaven! I love these so much.
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
Can you tell me the total sodium per cupcake please and thank you?
They are about 275 mg per muffin.
Please make these recipes so that you can pin them on Pinterest instead of just print.
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.
Got it pinned. Making them right now. Thank you.
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
We updated all the recipes with total carbs
These muffins are amazing. I have made them several times and everyone really enjoys them. Thank you.