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Keto Low Carb Pumpkin Spice Cupcakes Recipe

Moist and crumbly pumpkin cupcakes that are gluten free, sugar free and egg free!
Course Dessert
Cuisine American, Canadian
Keyword cream cheese frosting, cupcakes, pumpkin cupcakes, pumpkin muffins, pumpkin spice cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 cupcakes
Calories 378kcal
Author Ashley


Cream Cheese Frosting


  • Preheat the oven to 180C/350F.
  • Mix all of the dry ingredients together in a large bowl.
  • Add the wet ingredients to the dry ones and mix well together until a smooth pumpkin paste forms.
  • Oil a regular muffin sized pan (just six muffins though) or line 6 muffin holes with 6 muffin cups.
  • Spoon the pumpkin batter evenly into 6 muffin holes to make 6 cupcakes.
  • Place the muffin pan into the preheated oven and bake for 20 minutes.  Once baked, take out and let cool for a couple of minutes.
  • If you've oiled the muffin pan instead of using muffin cups, take the muffins out of the muffin pan as soon as you can, like 2-3 minutes after you've taken them out of the oven.  The reason is, the top of the cupcake tends to harden and it gets harder to take out after.
    After that, just let them cool completely before decorating with frosting.

Cream Cheese Frosting

  • Whip the cream cheese until soft, for about a minute.  Add the erythritol and stevia and whip together again.
    Add the heavy cream, a little at a time, until it's all incorporated.  Whip it with a hand mixer for 2-3 minutes.  Add the vanilla and mix together.
  • Frost the cupcakes the way you want.  You can either add dollops of frosting over each cupcake, or you can fill a piping bag with any tip you like and pipe the cream over the cupcakes.  For the ones in this recipe, I used a large round tip.



Note 1:  You can use ½ cup of Lakanto Golden, or ½ cup of Sukrin Gold.  Or, 6 tbsp of erythritol + ¼ tsp of stevia powder, or 6 tbsp of erythritol + ¼ tsp of monkfruit powder.
2: You can sub the whey protein for ½ cup of almond flour + 1 egg.
3: Keep these keto cupcakes refrigerated at all times, even without the frosting, for optimum freshness.


Serving: 1cupcake | Potassium: 100mg | NET CARBS: 3.68g | Sugar: 1.05g | Fiber: 2g | Sodium: 132mg | Calories: 378kcal | Cholesterol: 64mg | Monounsaturated Fat: 6g | Polyunsaturated Fat: 1.02g | Saturated Fat: 20.89g | Fat: 34.15g | Protein: 13.3g | Carbohydrates: 5.68g