These Paleo And 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 Cupcakes every fall for about 7 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.
They're also gluten and grain-free and are either Keto or Paleo-friendly depending on the sweetener you choose.
They have a super-soft crumb, are perfectly spiced, and are ultra-moist and tender. They're like eating pumpkin pie in cupcake form!
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 pumpkin cupcakes to the next level of deliciousness!
Or if you can't have dairy or follow a Paleo diet - don't worry! You can use dairy-free cream cheese and butter 👍
Watch the YouTube video!
See how easy this recipe is to make on my YouTube channel! Watch the full video here: Keto Pumpkin Cupcakes YouTube Video!
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 any low-carb sweetener will work.
Or if you're Paleo, coconut palm sugar works well.
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 it's 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 and 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!
Start by whisking together all of the dry ingredients in a large bowl.
This includes blanched almond flour, coconut flour, granulated sweetener of choice, baking soda, baking powder, sea salt, pumpkin pie spice, and ground cinnamon.
In a separate bowl, whisk together 4 eggs, an egg white, pure pumpkin (not pumpkin pie filling!), pure vanilla, and avocado oil.
The egg white is my secret ingredient to give these muffins the perfect texture - so don't skip it!
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.
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 keto pumpkin cupcakes to cool 5 minutes in the muffin tin then transfer to a wire rack to cool completely and frost with the recipe below.
The frosting
For the cream cheese frosting, cream together room temperature butter and cream cheese. Be sure that you use a block variety and not the spread or the frosting will turn out runny.
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.
However, dairy-free butter and dairy-free cream cheese can be used if needed.
It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
After you beat together the butter and cream cheese, slowly add in powdered low-carb sweetener, pure vanilla, and a pinch of sea salt. Beat until thickened and smooth.
💭 Top tips
- If you can't do dairy, feel free to use dairy-free cream cheese and dairy-free butter.
- 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 and soft, absorbent and will work well in this recipe. While other brands *may* work, I can't guarantee the results.
- 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 any low-carb sweetener will work. Or if you're Paleo, coconut palm sugar works well.
- 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. However, an erythritol-based sweetener will work.
- 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!
- For the frosting, be sure that you use a block of cream cheese and not the spread or the frosting will turn out runny. It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
Looking for more recipes?
Or if you're looking for more muffins, these Paleo Chocolate Chip Banana Muffins from Perchance To Cook look amazing too!
If you’ve tried these Keto Pumpkin Muffins or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Pumpkin Cupcakes With Cream Cheese Frosting {Paleo}
Ingredients
- 2 Cups Blanched Almond Flour - very finely ground
- 6 Tbsp. Coconut Flour
- ¾ Cup Keto Granulated Sweetener - or coconut palm sugar for Paleo (or any preferred granulated sweetener)
- ½ tsp. Baking Soda
- 1 tsp. Baking Powder
- ½ tsp. Sea Salt
- 1 tsp. Ground Cinnamon
- 1 ½ tsp. Pumpkin Pie Spice
- ¾ Cup Pure Pumpkin - NOT pumpkin pie filling!
- 4 Large Eggs
- 1 Large Egg White
- ¼ Cup Avocado Oil
- 2 tsp. Pure Vanilla
Keto Cream Cheese Frosting:
- ½ Cup Butter - room temperature
- 8 oz. Block Cream Cheese - room temperature
- 1 Cup Keto Powdered Sweetener
- 1 tsp. Pure Vanilla
- 1 pinch Sea Salt - optional, if frosting is too sweet
- Non-Dairy Milk, Heavy Cream, or Coconut Cream - optional, as needed to thin frosting if needed
Instructions
- Preheat oven to 350 degrees and line a muffin tin with 12 muffin cups. Set aside.
- In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, baking powder, sea salt, ground cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together the eggs, egg white, pure pumpkin, pure vanilla, and avocado oil.
- Pour the wet ingredients into the dry and mix well.
- Evenly distribute the batter between the 12 baking cups. Smooth out the tops with your fingers if needed.
- Bake for 20 - 25 minutes, or until the tops are nicely browned and no longer look doughy. If tops are browning too fast, loosely cover with foil.
- Then, allow to cool 5 minutes in the muffin tin then transfer to a wire rack to cool completely. Frost with cream cheese frosting.
- Cupcakes can be stored, unfrosted, tightly covered at room temperature 1 day, in the fridge for 2 to 3 days, or can be frozen up to 3 months.
Keto Cream Cheese Frosting:
- Add the room temperature butter and cream cheese to a large bowl and beat with an electric mixer until combined, about 2 minutes.
- Slowly beat in the powdered sweetener until thick and creamy, scraping down the bowl as necessary.
- Beat in the vanilla until incorporated and a pinch of sea salt if it's too sweet. Thin with non-dairy milk and thicken with additional powdered sweetener if needed.
- Frosting is best eaten the same day, However, leftover frosting can be stored, tightly covered, in the fridge for 2 to 3 days.
Add You Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Keto Pumpkin Cupcakes YouTube Video!
- In my opinion, the cream cheese frosting isn't optional. It takes these muffins to the next level of deliciousness!
- If you can't do dairy, feel free to use dairy-free cream cheese and dairy-free butter.
- 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 and soft, absorbent and will work well in this recipe. While other brands *may* work, I can't guarantee the results.
- For the sweetener in the cupcakes, I like to use a Monk Fruit Erythritol Blend. I have only tested these with an erythritol-based sweetener, however, I'd imagine any low-carb sweetener will work. Or if you're Paleo, coconut palm sugar works well.
- 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. However, any powdered sweetener will work.
- 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!
- For the frosting, be sure that you use a block of cream cheese and not cream cheese spread or the frosting will turn out runny. It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction. For the cream cheese, you can just pop it in the microwave for about 10 seconds to soften 👍
- As a special gift to my readers, I've teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Martha roberts says
Can I replace the avocado oil with olive oil?
Cassidy Stauffer says
While I haven't tried it, I'd imagine it would work just fine👍 Please come back and let me know what you thought!!!
-Cassidy
Hillary Miller says
Hi Cassidy,
What a wonderful pics of Pumpkin Spice Muffins With Cream Cheese Frosting you have here.
Perhaps you're interested to submit your food photos on a food photography site that has tagline "Food Photography that will make you hungry" :) http://www.foodporn.net
It's free to submit, free to join, and a lot of members can enjoy your creation!
Cindy DG says
YUM YUM I love pumpkin! This is my fav time of year! Thanks for linking up at our Gluten Free Fridays party! Thanks for helping get our party kicked off this week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I hope that you'll join us this week! Cindy from vegetarianmamma.com
Kammie @ Sensual Appeal says
Nom nom... pumpkin! These are adorable!