Moist and delicious cupcakes that taste like pumpkin pie with a vanilla cream cheese frosting!
Pumpkin pie in a cupcake, these are irresistible! I top them with a smooth and creamy Vanilla Cream Cheese Frosting! These Pumpkin Cupcakes are an easy to make Low Carb dessert.
I use my homemade pumpkin pie spice in the batter and dust ground cinnamon over the tops!
How to Make Pumpkin Cupcakes
Ingredients
For the Cupcakes
1 3/4 cups super fine almond flour
1/4 cup Oat Fiber (see notes)
2 eggs, separated
1/3 cup pumpkin puree
1/3 cup sour cream
1/2 cup swerve confectioners
2 teaspoons baking powder
1 teaspoon pumpkin pie spice (see my recipe)
1 teaspoon pure vanilla extract
Pinch of salt
For the Frosting
1/4 cup mascarpone cheese, at room temperature
3/4 cup cream cheese, at room temperature
1/4 cup swerve, confectioners (or powdered erythritol)
1/4 cup heavy cream + 2 tablespoons (or as needed)
1 teaspoon vanilla bean paste (see notes)
*Optional: Ground cinnamon to dust over the top
Preparation
To Make the Cupcakes:
Preheat oven to 350F.
Add the flour, baking powder, oat fiber, pumpkin pie spice and salt to a bowl and whisk together, then set aside.
Whip up the egg whites until you have soft peaks.
Add the swerve and wet ingredients to a separate bowl and mix.
Combine the wet and dry ingredients by hand.
Then fold in the egg whites until combined.
Scoop into a silicone cupcake pan, silicone cupcake liners or into a cupcake pan sprayed with nonstick spray.
Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Be sure you allow to cool completely before frosting.
To Make the Frosting:
Add all of the ingredients to a mixing bowl and reserve a little heavy cream. Mix using a hand mixer, until well combined.
Scrape down the sides and add in the remaining heavy cream, if needed. Continue mixing until smooth and creamy. That’s it!
Transfer to a piping bag and you are ready to frost!
Note: You can certainly substitute with vanilla extract, but you won’t get the same intense vanilla flavor or the flecks of vanilla beans throughout.
Optional: Dust the tops with ground cinnamon.
Check out some of my other Keto friendly Pumpkin Recipes!
Pumpkin Donuts with Maple Cream Cheese Glaze
Fluffy Pumpkin Pancakes
Easy Pumpkin Cheesecake Mousse
Pumpkin Spice Bulletproof Coffee
Pumpkin Vanilla Swirl Cheesecake Bars
Pumpkin Pie Fat Bombs
Note: The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag lasts a while, because you don’t need to use much in your recipes.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
These are just some of the great Keto and Low Carb recipes you can make using Oat Fiber:
Lemon Meringue Cupcakes
Blueberry Lemon Muffins
Chocolate Chip Cookies
Gingerbread Cupcakes with Cream Cheese Frosting
Cheddar Jalapeño “Cornbread”
Blueberry Pancakes
Lemon Poppy Mini Bundt Cakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Lemon Cupcakes with Creamy Lemon Frosting
Chocolate Peanut Butter Cupcakes
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
Pumpkin Cupcakes - Keto, Low Carb & Gluten Free
Ingredients
For the Cupcakes
- 1 3/4 cups super fine almond flour
- 1/4 cup Oat Fiber see notes
- 2 eggs separated
- 1/3 cup pumpkin puree
- 1/3 cup sour cream
- 1/2 cup swerve confectioners
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of salt
For the Frosting
- 3/4 cup cream cheese at room temperature
- 1/4 cup mascarpone cheese at room temperature
- 1/4 cup swerve confectioners
- 1/4 cup heavy cream + 2 tablespoons or as needed
- 1 teaspoon vanilla bean paste see notes
- *Optional: Ground cinnamon to dust over the top
Preparation
To make the cupcakes:
- Preheat oven to 350F.
- Add the flour, baking powder, oat fiber, pumpkin pie spice and salt to a bowl and whisk together, then set aside.
- Whip up the egg whites until you have soft peaks. Add the swerve and wet ingredients to a separate bowl and mix.
- Add the dry ingredients into the wet and mix by hand. Then fold in the egg whites until combined. Scoop into silicone cupcake liners or paper liners.
- Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.
To make the frosting:
- Add all of the ingredients to a mixing bowl and reserve a little heavy cream. Mix using a hand mixer, until well combined.
- Scrape down the sides and add in the remaining heavy cream, if needed. Continue mixing until smooth and creamy.
- That's it! Transfer to a piping bag and you are ready to frost! Optional: Dust the tops with ground cinnamon.
Would you be able to include a nutrition facts chart that does not include the icing? I’m new at counting macros and this would help me a lot if possible. Thank you! I’m very excited to try this recipe!
Hi Shana,
Not a problem! Here is the breakdown for just the cupcakes, 1 serving: 148 cal, 12g fat, 7g carbs, 4g fiber and 6g protein, so 3 net carbs total. I hope that helps 🙂
Thank you!!
You are most welcome!
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Made these last night! Not as pretty but satisfied my sweets craving! I made your lemon blueberry muffins for a football game watch party a couple weeks ago. No one believed they were Keto friendly!
Oh how nice, I’m glad you enjoyed the cupcakes! Those lemon blueberry muffins are one of my favorites, I actually make them all the time. Nice to know that your guests liked them too 🙂 Thanks for stopping by and sharing your feedback!!
Can you use coconut flour instead of almond to keep it nut free?
I wouldn’t recommend it with this recipe. Coconut flour is so absorbent, as is the oat fiber, so you’d have to add more eggs and liquid. It would completely change the texture and might end up being eggy. You can certainly give it a try, but it’s not a 1:1 sub, I’d say maybe 1/2 cup of coconut flour in total and nix the oat fiber. But again, it’s not something I recommend. Sorry!
Is the nutrition info including the icing?
Yes, the nutrition info is for each cupcake, with frosting.
I found an oat fiber blend with flax seed do you think that would work?
Perhaps, but it might have more of a grainy texture and stronger flavor. I really do recommend using straight Oat Fiber, and the Lifesource brand (linked in the recipe) in particular because it has no flavor, unlike most other brands.
What is that sprinkled on top of the icing? Pumpkin pie spice?
Sorry, it’s ground cinnamon. I just added notes in the recipe.
Ha, I just saw that and thought I missed it the other day. Thank you
You’re welcome!
Would psyllium husk powder be substituted for the oat fiber? I know you said that you reccomend using the oat fiber, but based on your description of it, possibly the psyllium husk powder could do the same thing?
It’s certainly possible, but since I have not tried it, I can’t promise it would work in the same way. If you’d like to try it, please let me know how it turns out.
Hey Juliann! Looks like a recipe I’d like to try on my bridge group – Is oat fiber the same as oat bran?? TIA!
Hello! It’s actually not the same. Oat Fiber is the ground outer husks of oats and it’s pure insoluble fiber, so it’s not counted as part of net carbs. The best once I have found is made by Lifesource and you can buy it here https://amzn.to/2CxuBBs.