Keto pumpkin cupcakes

Keto Pumpkin Cupcakes

Keto pumpkin cupcakes just in time for fall season. Only 4g net carbs with a smooth pumpkin spice cream cheese frosting on top. No aftertaste and full of flavor using real pumpkin in these keto cupcakes!

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Keto pumpkin cupcakes

Fall time is my favorite time of the year. Not only because of the cool weather but pumpkin spice. Going crazy over pumpkin spice muffins or even my pecan pumpkin mug cake. Pumpkin is one of those thing you don’t have to give up on the keto diet. There are several recipes that you can sub pumpkin for and make things perfect. A special spice blend of cinnamon, nutmeg and cloves flowing through every part of these gluten free cupcakes. The cream cheese frosting doesn’t have an aftertaste because I use a special sweetener with a blend of allulose and monk fruit.

Is Pumpkin Keto

Yes, canned pumpkin is keto friendly. I have swapped pumpkin for sweet potatoes in a my casserole below. At only 6g net carbs you can eat an entire 1/2 cup of pumpkin. That means you can still have pumpkin spice latte. Isn’t life grand?

How To Make Keto Pumpkin Cupcakes

Grab a can of pumpkin and crack it open. Preheat your oven and melt your butter.

Using gluten free flours only, mix together blanched almond flour and coconut flour. Add your granulated sweetener, pumpkin spice, baking powder and salt to the rest of your dry mix.

Next, inside the melted butter mix in eggs, canned pumpkin, vanilla extract and liquid sweetener.

Keto pumpkin cupcakes

Place inside baking cups and shake the batter down. Bake for 25 minutes, times may vary due to oven. My keto pumpkin cupcakes took around 27-28 minutes to bake.

While the cupcakes are baking make your keto cream cheese frosting. You can add the pumpkin spice into the frosting but it can be subbed out.

Allow them to cool for 15 minutes then serve with frosting. You may have some frosting left over. This recipe can make 8 cupcakes.

Helpful Recipe Tips

  • Sub almond flour for coconut flour? You can remove the coconut flour but you cannot swap the almond flour for coconut flour. Note, if you do remove the coconut flour they will rise but the end texture will not be as moist. It will be more spongy.
  • No canned pumpkin? If you don’t have any canned pumpkin just double your melted butter.
  • Powdered sweetener only in the cream cheese frosting. I used ChipMonk allulose to keep the aftertaste away. I used a small blender to powder the sweetener. This saves money instead of buying two sweeteners. Here is a blender you can use.

Keto Pumpkin Spice Recipes You’ll Love

Keto pumpkin cupcakes

Keto Pumpkin Cupcakes

Keto pumpkin cupcakes just in time for fall season. Only 4g net carbs with a smooth pumpkin spice cream cheese frosting on top. No aftertaste and full of flavor using real pumpkin in these keto cupcakes!
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Prep Time 10 mins
Cook Time 25 mins
0 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 8 cupcakes
Calories 227 kcal

Ingredients
 

Dry Ingredients

  • 1 cup blanched almond flour
  • 2.5 tablespoon coconut flour
  • 1/2 cup ChipMonk Allulose
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin spice
  • 1/8 teaspoon salt
  • 2 large eggs

Wet Ingredients

  • 2 tablespoon unsalted butter
  • 2 tablespoon canned pumpkin
  • 1 teaspoon liquid monk fruit
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 ounces full fat cream cheese
  • 2 tablespoon sour cream
  • 1/4 cup ChipMonk Allulose powdered
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon liquid monk fruit
  • 1/4 teaspoon pumpkin spice (optional)

Instructions
 

Pumpkin Cupcake

  • Preheat oven to 350°F and melt butter
  • Mix all dry ingredients together
  • Grab melted butter and mix the rest of the wet ingredients
  • Place in baking cups and shake down batter. Do this by dropping the baking cup a few times on counter until batter settles.
  • Place in preheated oven for 25-30 minutes

Cream Cheese Frosting

  • Make sure cream cheese is room temperature
  • Mix all ingredients together until smooth

Notes

Helpful Recipe Tips

  • Sub almond flour for coconut flour? You can remove the coconut flour but you cannot swap the almond flour for coconut flour. Note, if you do remove the coconut flour they will rise but the end texture will not be as moist. It will be more spongy.
  • No canned pumpkin? If you don't have any canned pumpkin just double your melted butter.
  • Powdered sweetener only in the cream cheese frosting. I used ChipMonk allulose to keep the aftertaste away. I used a small blender to powder the sweetener. This saves money instead of buying two sweeteners. Here is the blender I use.

Nutrition

Nutrition Facts
Keto Pumpkin Cupcakes
Amount Per Serving
Calories 227
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto pumpkin cupcakes
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