Keto Pumpkin Cupcakes with Cinnamon Frosting

Fall always makes me want to bake something warm and comforting.

These keto pumpkin cupcakes with cinnamon frosting are my favorite treat when the weather cools down.

They have a soft, moist texture and plenty of warm spice in every single bite.

Since this recipe is low carb and keto friendly, you can enjoy a sweet dessert without worrying about sugar spikes.

The spiced cream cheese topping brings everything together, making them taste just like traditional bakery cupcakes.

Why You’ll Love This Recipe

Incredible Moist Texture – The blend of almond flour and real pumpkin puree creates a soft crumb that never dries out.

Cozy Warm Spices – Generous pumpkin pie spice gives you that classic bakery flavor without any of the sugar.

Decadent Cream Cheese Frosting – Rich butter and spiced cream cheese make an ultra velvety topping that completes every bite.

Simple Prep Work – You only need basic bowls to mix this batter together in just a few quick minutes.

Recipe Ingredients

For the Cupcakes

• 1 3/4 cups Blanched Almond Flour
• 1/4 cup Coconut Flour
• 2/3 cup Granulated Erythritol Sweetener
• 2 tsp Baking Powder
• 2 tsp Pumpkin Pie Spice
• 1/4 tsp Salt
• 3 Large Eggs, Room Temperature
• 3/4 cup Pumpkin Puree
• 1/3 cup Butter, Melted
• 1/4 cup Unsweetened Almond Milk
• 1 tsp Vanilla Extract

For the Cinnamon Frosting

• 8 oz Cream Cheese, Softened
• 1/4 cup Butter, Softened
• 2/3 cup Powdered Erythritol Sweetener
• 1 tsp Ground Cinnamon
• 1 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 350°F and line a 12-cup muffin pan with parchment or silicone cupcake liners.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, pumpkin pie spice and salt.

Step 3

In another bowl, whisk the eggs, pumpkin puree, melted butter, almond milk and vanilla until smooth. Pour into the dry ingredients and stir until the batter is thick and lump free.

Step 4

Divide the batter evenly between the 12 liners, filling each about 3/4 full, and smooth the tops with the back of a spoon.

Step 5

Bake for 22 to 25 minutes, until the tops spring back when pressed and a toothpick comes out clean. Cool in the pan for 10 minutes, then move to a wire rack to cool completely.

Step 6

Beat the cream cheese and butter for 2 minutes until light and fluffy. Add the powdered sweetener, cinnamon and vanilla and beat again until smooth.

Step 7

Pipe or spread the cinnamon frosting onto the cooled cupcakes and finish with a light dusting of cinnamon if you like.

Tips

Blot the Pumpkin Puree

Canned pumpkin holds a surprising amount of water. In low carb baking, extra water can make almond flour cupcakes dense and soggy instead of light.

From my experience, you will get much fluffier cupcakes if you press the pumpkin lightly with a paper towel before measuring it.

Just spread the puree onto a plate, dab it gently with two layers of paper towels to pull out the excess moisture, and then scoop out your three-quarters cup.

Warm Up Your Wet Ingredients

Make sure your eggs and almond milk sit on the counter until they are completely at room temperature before you start mixing.

If these ingredients are cold from the fridge, they will immediately make your melted butter harden into small, waxy lumps on contact.

I recommend letting them warm up ahead of time so your wet mixture stays liquid and blends smoothly into the flours.

Let the Batter Rest for Five Minutes

Coconut flour absorbs liquid much slower than regular flour, so it needs a brief moment to soak up the wet ingredients.

I’ve found that letting the mixed batter rest on your counter for about five minutes makes a big difference.

This quick pause gives the batter time to thicken to the proper texture, which helps your cupcakes rise evenly without sinking in the center.

More Recipes

• Keto Pumpkin Bread
• Keto Pumpkin Cheesecake
• Keto Pumpkin Roll
• Keto Pumpkin Spice Blondies
• Low Carb Carrot Cake Cupcakes

Frequently Asked Questions

Can I use canned pumpkin pie mix instead of pure pumpkin puree?

No, you should only use pure pumpkin puree because pie mix contains lots of added sugar that will ruin your low carb goals.

Pure pumpkin puree keeps the recipe healthy and lets you control the spices and sweetness yourself.