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3.83 from 17 votes

Low Carb Pumpkin Pie Cupcakes

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 80kcal
Author Brenda Bennett | Sugar Free Mom



  • 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


Nutrition Info is without frosting on muffin.
Net Carbs: 3g
This recipe was first published in September 2015 and updated and reposted with video in September 2020.


Serving: 1cupcake | Calories: 80kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 92mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5555IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg