These 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!
It’s just the middle of September, but Pumpkin recipes have overtaken my Pinterest feed.
I’m not sure why I’ve waited so long to share a brand new pumpkin recipe, but here it is nonetheless. And this one is worth the wait.
Kind of like a pumpkin pie without the crust is what this beauty is.
Made easily because there is no crust and made in perfectly portioned sizes using a muffin tin.
Once cooked and chilled in the fridge you can top with with whatever you fancy.
I fancy my Sugar Free Pumpkin Cheesecake Mousse as our frosting.
The topping that looks like brown sugar is actually a sugar free brown sugar substitute I was recently sent samples of to try called Sukrin Gold and it worked perfectly on top of these babies.
Honestly this time of dessert appeals to me more than a typical pumpkin pie with crust because it’s so much less work!
OH that first heavenly bite!!!
But knowing one has just 83 calories (without frosting) and 2.2 net carbs is mind blowing isn’t it?!!
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Low Carb Pumpkin Pie Cupcakes
Ingredients
- 1-15 oz can pumpkin puree not pie filling
- 2 eggs
- 1 tsp maple extract
- 1 tsp vanilla extract
- 1 tsp vanilla liquid stevia
- 1/2 cup heavy cream
- 1/4 cup coconut flour
- 1/4 cup ground flaxseed
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 2 tsp organic stevia please refer to link for the one I used
Frosting
- Low Carb Pumpkin Cheesecake Mousse
Instructions
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Preheat oven to 350 degrees.
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Place the pumpkin, eggs, extracts, liquid stevia dna heavy cream into a stnad mixer and blend until combined.
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Whisk the remaining ingredients in another bowl.
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With the mixer on low slowly add the dry ingredients to the wet in the mixer.
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Mix until fully incorporated.
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Use silcone cupcake liners or spray 12 capacity muffin pan with olive oil cooking spray.
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Fill each muffin cup and bake for 30 minutes.
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Cool 15 minutes then use a knife to loosen around edges.
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Keep in muffin pan and refrigerate for one hour.
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Remove from pan and frost as desired.
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Optional Topping over Frosting: Sugar Free Brown Sugar Substitute( I used Sukrin Gold)
Recipe Notes
Nutrition Info is without frosting on muffin.
Net Carbs: 2.2g
these look amazing! I love that they are made with coconut flour! That’s my fav! Pinned 🙂
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 divine!!! So excited for pumpkin everything…just bought 4 cans yesterday 🙂
Oh my, these sound AMAZING. I can’t wait to make these!
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!
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.
Is the 5.6 carbs with the frosting?
Frosting is not included. Net carbs are 2.2 grams.
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.
Can these be frozen?
I’m sure they could, we ate them up before I could try that.
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!
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 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.
How can I sub for the Vanilla Liquid Stevia?
I would use 1/2 cup – 1 cup of your favorite sweetener.