These Sugar Free Keto Low Carb Pumpkin Pie Cupcakes are heavenly! You'd never notice they are made grain free, gluten free, sugar free and even low in calories!
Pumpkin Pie Cupcakes
It's just the middle of September, but Pumpkin recipes have overtaken my Pinterest feed. Now you might be asking yourself what the heck pumpkin pie cupcakes are? Are they a cupcake or pumpkin pie? Well friends, they are both! These sugar free pumpkin pie cupcakes are basically mini pumpkin pies without a crust and served with a luscious sugar free pumpkin cheesecake mousse as the frosting!
Personally, I'd rather have these in my house than a whole pumpkin pie because these are perfectly portioned and one is truly enough to satisfy!
Best in my opinion when chilled then the flavors can really blend well together and taste incredible! Of course if you prefer warm pumpkin pie with some sugar free pumpkin whipped cream on top that works too! You do you!
Sugar Free Brown Sugar Sweetener Options
The topping that looks like brown sugar is actually a sugar free brown sugar substitute I was recently sent samples to try called Sukrin Gold and it worked perfectly on top of these babies. Swerve also has a wonderful brown sugar substitute as does Lakanto.
Honestly, this kind of dessert appeals to me more than a typical pumpkin pie with crust, because it's so much less work!
Low Carb and Keto Meal Planning
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Other Keto Pumpkin Recipes:
- Classic Pumpkin Pie
- Slow Cooker Pumpkin Pie Bars
- Pumpkin Cookie Dough Bites
- Pumpkin Custard
- Pumpkin Cheesecake
- Pumpkin Scones
- Brown Butter Pumpkin Bread
- Pumpkin Macaroons
Sugar Free Low Carb Pumpkin Pie Cupcakes
Low Carb Pumpkin Pie Cupcakes
- 15 oz pumpkin puree not pie filling
- 2 eggs
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
- ½ cup heavy cream
- ¼ cup coconut flour
- ¼ cup ground flaxseed
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup Swerve sweetener
- Preheat oven to 350 degrees.
- Place the pumpkin, eggs, extracts, liquid stevia and heavy cream into a stand mixer and blend until combined.
- Whisk the remaining ingredients in another bowl.
- With the mixer on low slowly add the dry ingredients to the wet in the mixer.
- Mix until fully incorporated.
- Use silcone cupcake liners or spray 12 capacity muffin pan with olive oil cooking spray.
- Fill each muffin cup and bake for 30 minutes.
- Cool 15 minutes then use a knife to loosen around edges.
- Keep in muffin pan and refrigerate for one hour.
- Remove from pan and frost as desired.
- Optional Topping over Frosting: Sugar Free Brown Sugar Substitute
Net Carbs: 3g This recipe was first published in September 2015 and updated and reposted with video in September 2020.
What can I use instead of maple extract?
Here to address the softness…
Mine were a little soft too so I just baked them a little while longer but not too long as they are supposed to be similar to the same consistency as pumpkin pie hence the recipe is entitled pumpkin pie mini’s 😉
I’m sorry correction! It’s not entitled pumpkin pie mini’s but I have heard them being referred to as such. And they are delicious! I made the frosting to go along ❤️
I made these and the taste was great. However, they did not set up. They were extremely soft; the batter never seemed all the way baked. Any tips?
Mine too - they are extremely mushy. Any tips would be suggested if not, chock this up for a batch of food and an hour wasted!
These were sooooooooo good!
Could I use hemp hearts for the flax?
I've not tried it but let me know if you do and how it turns out.
How can I sub for the Vanilla Liquid Stevia?
I would use 1/2 cup - 1 cup of your favorite sweetener.
I dont care for flax..is there something I can swap it for?
If you have no nut allergies I think you could sub almond meal.
I'm not a fan of cream cheese as a topping but I just made the low carb red velvet cake recipe from this site (which was amazing!) and have butter cream icing left over. I think I will try it with this instead.
I have been a pumpkin baking fool this week. My boyfriend loves pumpkin as do I. I had to make these twice. The first time they were very soft in the middle and I felt they weren't cooked all the way. Second time they were a little more firm but still soft so I figured that's how they are supposed to be? Then I used the glaze for the pumpkin donuts on these. Delish!
Can these be frozen?
I'm sure they could, we ate them up before I could try that.
Could I subsitute the coconut flour with buckwheat flour or protein powder?
I don't use buckwheat flour so I couldn't say whether or not these will turn out as mine have.
Is the 5.6 carbs with the frosting?
Frosting is not included. Net carbs are 2.2 grams.
These look so good! Do you use liquid stevia or granulated stevia? I have sweetleaf liquid stevia in the vanilla creme flavor.. will that work?
The vanilla liquid stevia I used is linked in the recipe.
GET IN MY FACE recipe! Ohhh mannnn!! I wonder if a thick coconut milk would work in place of the cream... Worth a shot! 😉
I think it might, let me know!
Oh my, these sound AMAZING. I can't wait to make these!
These look divine!!! So excited for pumpkin everything...just bought 4 cans yesterday 🙂
Ducks 'n a Row
This is the kind of recipe that makes life good on a low carb diet! Yummed and pinned.
Hey, can you stop by and share this at my party today?
My readers will love it!
Sinea from Ducks n a Row
these look amazing! I love that they are made with coconut flour! That's my fav! Pinned 🙂