Keto Pumpkin Spice Cupcakes
Low carb pumpkin cupcakes with warm fall spices, ready in 25 minutes prep and 18 minutes bake time.
Last updated: September 2, 2026
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 3/4 cup canned pumpkin puree
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated erythritol or monk fruit blend
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened (for frosting)
- 1/2 cup powdered erythritol
- 1/2 tsp vanilla extract (for frosting)
- pinch of ground cinnamon, for garnish
Instructions
Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
In a medium bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
In a large bowl, mix pumpkin puree, eggs, melted butter, erythritol, and vanilla until smooth.
Pour the dry mix into the wet mix. Stir just until combined, no dry streaks left.
Divide batter evenly among the liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick inserted in the center comes out clean.
Cool cupcakes in the pan 5 minutes, then move to a wire rack to cool fully.
Beat cream cheese and softened butter until smooth for the frosting.
Add powdered erythritol and vanilla to the frosting. Beat until light and fluffy.
Pipe or spread frosting on fully cooled cupcakes and dust with a pinch of cinnamon.
Pro Tips
- • Use plain canned pumpkin puree, not pumpkin pie filling, since pie filling has added sugar.
- • Let the cream cheese and butter sit at room temperature for 30 minutes before frosting, so it beats smooth.
- • Stir the batter just until combined. Overmixing with almond flour makes cupcakes dense.
- • Store finished cupcakes in an airtight container in the fridge for up to 5 days.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These keto pumpkin spice cupcakes bring fall flavor to your table without the sugar crash. The cream cheese frosting makes them feel like a real treat, not a diet swap. Bake a batch this weekend and see how well pumpkin and almond flour work together.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added sugar and spices already mixed in. Use plain canned pumpkin puree so you control the carb count.
Why did my cupcakes sink in the middle?
This usually happens from overmixing the batter or pulling the cupcakes out before they finish baking. Test with a toothpick before removing from the oven.
Can I make this recipe dairy free?
Swap the butter for coconut oil and use a dairy free cream cheese for the frosting. The texture stays close to the original.
How many net carbs are in one cupcake?
Each cupcake has about 5 grams net carbs with frosting, based on almond flour and erythritol as the sweetener.
