Pumpkin Cupcakes with Vanilla Cream Cheese Frosting – Keto, Low Carb & Gluten Free

Pumpkin Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

I have had pumpkins on my mind lately, because fall is almost here!  This is a great pre-fall treat to indulge in!  These cupcakes are moist and taste like pumpkin pie.  I top them with a smooth and creamy vanilla cream cheese frosting, that is so easy to make.

Ingredients

For the Cupcakes

1 3/4 cups super fine almond flour

1/4 cup Oat Fiber (see note below)

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

3/4 cup cream cheese, at room temperature

1/4 cup mascarpone 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.

Add the dry ingredients into the wet and mix by hand.

Then fold in the egg whites until combined.

Scoop into a silicone cupcake pansilicone 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.  Allow to cool completely before frosting.

To make the frosting:

Easy Vanilla Cream Cheese Frosting - Keto and Low Carb

Add all of the ingredients to a mixing bowl and reserve a little heavy cream.  Mix using a hand mixer, until well combined.

Easy Vanilla Cream Cheese Frosting - Keto and Low Carb

Scrape down the sides and add in the remaining heavy cream, if needed.  Continue mixing until smooth and creamy.

Easy Vanilla Cream Cheese Frosting - Keto and Low Carb

That’s it!

Easy Vanilla Cream Cheese Frosting - Keto and Low Carb

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.

Pumpkin Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Pumpkin Cupcakes with Vanilla Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Optional: Dust the tops with ground cinnamon.

Pumpkin Cupcakes with Vanilla Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Pumpkin Cupcakes with Vanilla Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Pumpkin Cupcakes with Vanilla Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Check out some of my other pumpkin recipes:

Pumpkin Donuts with Maple Cream Cheese Glaze - Keto, Low Carb & Gluten Free

Pumpkin Donuts with Maple Cream Cheese Glaze

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

Fluffy Pumpkin Pancakes

Easy Pumpkin Cheesecake Mousse - Keto and Low Carb

Easy Pumpkin Cheesecake Mousse

Pumpkin Spice Bullet Proof Coffee - Keto and Low Carb

Pumpkin Spice Bulletproof Coffee

Pumpkin Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Pumpkin Vanilla Swirl Cheesecake Bars

Pumpkin Pie Fat Bombs – Keto and Low Carb

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 and 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 outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

Here are some of my favorite recipes using Oat Fiber:

Fluffy Pancakes with Homemade Strawberry Sauce

pancakes with strawberry sauce keto low carb gluten free

Blueberry Lemon Muffins

blueberry lemon muffins keto low carb gluten free

Chocolate Peanut Butter Cupcakes

chocolate peanut butter cup cakes

Chocolate Zucchini Muffins

Blueberry Pancakes

Blueberry Pancakes - Keto, Low Carb & Gluten Free

 

Pumpkin Cupcakes with Vanilla Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Makes 10 Cupcakes with Frosting

Macros: Fat 23 grams – Protein 7  grams – Carbs (net) 4  grams


5 from 2 votes
Pumpkin Cupcakes with Vanilla Cream Cheese Frosting - Keto, Low Carb & Gluten Free
Pumpkin Cupcakes with Vanilla Cream Cheese Frosting - Keto, Low Carb & Gluten Free
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 
I have had pumpkins on my mind lately, because fall is almost here!  This is a great pre-fall treat to indulge in!  These cupcakes are moist and taste like pumpkin pie.  I top them with a smooth and creamy vanilla cream cheese frosting, that is so easy to make.
Course: Dessert
Servings: 10
Ingredients
For the Cupcakes
  • 1 3/4 cups super fine almond flour
  • 1/4 cup Oat Fiber  see note below
  • 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 (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:
  1. Preheat oven to 350F.
  2. Add the flour, baking powder, oat fiber, pumpkin pie spice and salt to a bowl and whisk together, then set aside.
  3. Whip up the egg whites until you have soft peaks.  Add the swerve and wet ingredients to a separate bowl and mix.

  4. 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.

  5. Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.  Allow to cool completely before frosting.
To make the frosting:
  1. Add all of the ingredients to a mixing bowl and reserve a little heavy cream.  Mix using a hand mixer, until well combined.
  2. Scrape down the sides and add in the remaining heavy cream, if needed.  Continue mixing until smooth and creamy.
  3. That's it!  Transfer to a piping bag and you are ready to frost! Optional: Dust the tops with ground cinnamon.

Recipe Notes

You can certainly substitute with vanilla extract, but you won't get the same intense vanilla flavor or the flecks of vanilla beans throughout.

The Oat Fiber is an important ingredient in these cupcakes, as it adds such an amazing texture, unlike anything else I've ever baked with.  Therefore, I cannot say any substitution would suffice and still give you that great texture that makes these comparable to traditional cupcakes.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag  here.

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

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Jules
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Jules

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!

Jesse
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Jesse

Can you use coconut flour instead of almond to keep it nut free?

Jen
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Jen

Is the nutrition info including the icing?

Chelsy Mesmer
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Chelsy Mesmer

I found an oat fiber blend with flax seed do you think that would work?

Nicholas
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Nicholas

What is that sprinkled on top of the icing? Pumpkin pie spice?

Colby
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Colby

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?

Stacy Peterson
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Stacy Peterson

Hey Juliann! Looks like a recipe I’d like to try on my bridge group – Is oat fiber the same as oat bran?? TIA!