These Low-Carb Keto Pumpkin Cupcakes With Cream Cheese Frosting have a super-soft crumb, are perfectly spiced, and are ultra-moist and tender. They're like eating pumpkin pie in cupcake form!

I've been making these Keto Pumpkin Spice Cupcakes every fall for about seven years now, and we can't get enough of them!

Made with almond and coconut flour, sweetened with a diet-friendly sweetener, and made with avocado oil - these are super healthy.

❤️ Why You'll Love These Sugar-Free Pumpkin Cupcakes: They are easy to make, perfectly spiced, have a super-soft crumb, are perfectly moist, and are healthy, gluten-free, low-carb, and keto!

Or if you want to go straight to the pumpkin pie, check out my keto pumpkin pie recipe!

And don't forget the cream cheese frosting! In my opinion, the frosting isn't optional. It takes these keto cupcakes to the next level of deliciousness!

And if you're looking for more low-carb pumpkin recipes, I think you'll love these pumpkin cookies, pumpkin bread, and pumpkin smoothie recipes!

Or if you're looking for muffins, these Paleo Chocolate Chip Banana Muffins from Perchance To Cook look amazing, too!

Jump to:

• Ingredients
• The sweetener
• Coconut flour
• 🔪 Easy instructions
• The frosting
• Storage
• Substitutions
• 💭 Top tips
• 📖 Recipe
• 💬 Comments

Ingredients

Here are the easy ingredients you will need for the cupcakes:

• Blanched Almond Flour - Low-carb flour.
• Coconut Flour - Another low-carb flour. It is very absorbent and makes the cupcakes super soft!
• Keto Granulated Sweetener - I've only tested this with an erythritol-based sweetener, but I'd imagine xylitol or a monk/fruit allulose blend would make the crumb extra soft!
• Baking Soda & Baking Powder - For rising.
• Sea Salt - Enhances the flavor.
• Pumpkin Pie Spice - Delicious fall spice!
• Ground Cinnamon - Because pumpkin pie spice never has enough cinnamon!
• Pure Pumpkin Puree - NOT pumpkin pie filling!
• Large Eggs- For moisture and binding.
• Large Egg White - My secret ingredient to give these low-carb cupcakes the perfect texture!
• Avocado Oil - Adds moisture and richness.
• Pure Vanilla - If possible, try to use pure vanilla and not the imitation variety.

And here are the easy frosting ingredients:

• Butter - It's important that the butter is at room temperature for the texture to be correct.
• Cream Cheese - Be sure to use the block variety, not the kind in the tub.
• Keto Powdered Sweetener - While any variety can be used, I prefer a powdered monk fruit/allulose blend.
• Pure Vanilla - Try to use pure vanilla if possible.
• Sea Salt - Optional, if frosting is too sweet
• Heavy Cream - Unsweetened non-dairy milk can be substituted. I don't recommend traditional milk because of the added carbs.

The sweetener

For the sweetener, I like to use a Monk Fruit Erythritol Blend.

I have only tested these with an erythritol-based sweetener. However, I'd imagine xylitol or a monk/fruit allulose blend would make the crumb extra soft!

For the powdered sweetener in the frosting, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar and results in a super-smooth texture.

While, technically, powdered erythritol can be used, I prefer not to use erythritol-based sweeteners in glazes and frostings.

Erythritol can leave a slight cooling-like aftertaste and doesn't usually result in a super-smooth texture.

For more information on the pros and cons of the different low-carb sweeteners, you may want to check out this Ultimate Guide To Keto Sweeteners!

Coconut flour

A word of caution when it comes to coconut flour: not all coconut flours are the same! Some are much more absorbent than others.

I prefer to use Arrowhead Mills or Bob's Red Mill Coconut Flour because I know these two brands are soft, absorbent, and will work well in this recipe. While other brands *may* work, I can't guarantee the results.

🔪 Easy instructions

These are incredibly quick and easy to make - only requiring two bowls and a mixing spoon!

Step #1: Start by whisking together all of the dry ingredients in a large bowl.

Step #2: In a separate bowl, whisk together four eggs, an egg white, pure pumpkin (not pumpkin pie filling!), pure vanilla, and avocado oil.

💭Tip: The egg white is my secret ingredient to give these muffins the perfect texture!

Step #3: Pour the wet ingredients into the dry and mix well. Then, evenly distribute the batter into 12 lined muffin cups. Smooth the tops with your fingers if needed.

Step #4: Bake at 350 degrees for 20 - 25 minutes, or until the tops are nicely browned and no longer look doughy. If the tops are browning too fast, loosely cover with foil.

Allow the low-carb pumpkin cupcakes to cool for 5 minutes in the muffin tin, then transfer to a wire rack to cool completely and frost with keto cream cheese frosting.

The frosting

Step #1: Cream together room-temperature butter and cream cheese.

For the butter, I highly recommend using organic and grass-fed. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn’t have.

It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.

Step #2: Slowly add in the powdered low-carb sweetener, pure vanilla, and a pinch of sea salt. Beat until thickened and smooth.

Storage

Cupcakes are best eaten on the same day. However, here's how to store leftovers:

• Store: These keto cupcakes can be stored loosely covered at room temperature for one day. Unfrosted cupcakes can be stored, tightly wrapped, in the fridge for 2 to 3 days.
• Freeze: Individually wrap the cupcakes tightly in plastic wrap, then place them in a freezer-safe baggie for up to 3 months. Thaw in the fridge before eating. While they can be frozen with the frosting, the texture is slightly affected, so it's best to freeze the cupcakes without frosting.

Substitutions

• If you can't do dairy, feel free to use dairy-free cream cheese and dairy-free butter. It will have a slightly stronger cream cheese flavor, and you may need a bit more powdered sweetener to thicken it up.
• For the sweetener, I like to use a Monk Fruit Erythritol Blend. I have only tested these with an erythritol-based sweetener. However, I'd imagine xylitol or a monk/fruit allulose blend would make the crumb extra soft!
• I prefer powdered monk fruit with allulose for the powdered sweetener in the frosting. It tastes just like powdered sugar and results in a super-smooth texture. However, an erythritol-based sweetener will work.
• Be sure to use a block of cream cheese, not the spread, or the frosting will turn out runny.

💭 Top tips

• A word of caution when it comes to coconut flour: not all coconut flours are the same! Some are much more absorbent than others. I prefer to use Arrowhead Mills or Bob's Red Mill Coconut Flour because I know these two brands are soft absorbent and will work well in this recipe. While other brands *may* work, I can't guarantee the results.
• It’s important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
• In my opinion, the cream cheese frosting isn't optional. It takes these muffins to the next level of deliciousness!

If you’ve tried these Low-Carb Keto Pumpkin Muffins or any other recipe on the blog, please let me know in the comments below!

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📖 Recipe