Delicious Keto Pumpkin Spice Cupcakes

Image Credit – CJ Caldwell

Indulge in the warm, comforting flavors of fall with Keto Pumpkin Spice Cupcakes—a low-carb treat perfect for satisfying your seasonal cravings. Made with almond flour, pumpkin purée, and a blend of aromatic spices, these cupcakes offer a deliciously moist texture without the guilt. They are naturally gluten-free, sugar-free, and keto-friendly, making them an excellent dessert option for those following a low-carb lifestyle. Whether you’re celebrating autumn or just craving a pumpkin-spiced delight, these cupcakes are easy to make and packed with flavor. Top them with a creamy keto frosting for the ultimate guilt-free indulgence!

Keto Pumpkin Spice Cupcakes

Servings 9 Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Ingredients

Cupcakes

•  1 ¼ cups almond flour
•  2 eggs
•  1 tbsp coconut oil
•  1 tsp baking powder
•  2 tbsp stevia
•  ½ tsp baking soda
•  1 tsp pumpkin extract
•  1 tsp vanilla extract
•  ¼ cup unsweetened almond milk

Frosting

•  6 oz cream cheese, softened
•  1 tbsp butter, melted
•  ¼ cup powdered stevia
•  3 tsp pumpkin extract
•  1 tsp vanilla extract
•  1 tsp cinnamon
•  2 tsp pumpkin spice
•  25 drops yellow food coloring

Directions

• Preheat oven to 375°F and grease a cupcake tin.

Cupcakes

• In a medium bowl, whisk the dry ingredients and set aside.
• In a separate bowl, blend together the wet ingredients until well combined (about 2 minutes).
• Slowly add the dry ingredients to the wet mix and continue blending for another 2- 3 minutes.
• With a spoon, pour batter evenly into the tins.
• Bake for 15-18 minutes or until done.
  Note: To make sure cupcakes are done, insert a toothpick into the middle. If done, it will come out clean.
• Allow cupcakes to completely cool before frosting.

Frosting

• Add softened cream cheese and butter to a bowl and mix for 2 minutes.
• Add in the stevia, pumpkin extract, vanilla extract, cinnamon, and pumpkin spice and continuing to mix until well combined.
• Pipe icing onto the cooled cupcakes.

Keto Pumpkin Spice Cupcakes are the perfect combination of health and flavor, allowing you to enjoy a sweet treat without breaking your keto diet. With their rich pumpkin spice aroma and soft, moist texture, they make a delightful dessert for any occasion. Whether you’re baking for yourself, family, or a fall gathering, these cupcakes are sure to impress. Plus, they are easy to customize with your favorite keto-friendly toppings! Give them a try and experience a low-carb twist on a seasonal classic.

Have you tried making Keto Pumpkin Spice Cupcakes? We’d love to hear about your experience! Did you add any unique twists, like a cream cheese frosting or a sprinkle of cinnamon on top? Share your baking tips, ingredient substitutions, or favorite keto-friendly fall treats in the comments below. Whether you’re new to keto baking or a seasoned pro, your insights can help others create the perfect pumpkin spice dessert. Let’s celebrate the season together with delicious, healthy treats! Don’t forget to tag your friends who would love this recipe.

Frequently Asked Questions

Delicious Keto Pumpkin Spice Cupcakes

Indulge in the warm, comforting flavors of fall with Keto Pumpkin Spice Cupcakes—a low-carb treat perfect for satisfying your seasonal cravings. Made with almond flour, pumpkin purée, and a blend of aromatic spices, these cupcakes offer a deliciously moist texture without the guilt.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

•  1 ¼ cups   almond flour
•  2  eggs
• 1 tbsp  coconut oil
• 1 tbsp  baking powder
• 2 tbsp  stevia
•  ½ tbsp  baking soda
• 1 tbsp  pumpkin extract
• 1 tbsp vanilla extract
•  ¼  cup  unsweetened almond milk
• 6 oz cream cheese, softened
• 1 tbsp  butter, melted
• ¼ cup powdered stevia
•  3  tbsp  pumpkin extract
• 1 tbsp  vanilla extract
• 1 tbsp cinnamon
• 2 tbsp pumpkin spice
• 25  25 drops yellow food coloring

Equipment

• 1 medium bowl

Method

 

1. In a medium bowl, whisk the dry ingredients and set aside.
2. In a separate bowl, blend together the wet ingredients until well combined (about 2 minutes).
3. Slowly add the dry ingredients to the wet mix and continue blending for another 2- 3 minutes.
4. With a spoon, pour batter evenly into the tins.
5. Bake for 15-18 minutes or until done.
6. Note: To make sure cupcakes are done, insert a toothpick into the middle. If done, it will come out clean.
7. Allow cupcakes to completely cool before frosting.