This easy recipe makes six cupcakes, but you can easily double it and make twelve of them. These cupcakes are amazing. They’re one of my favorite pumpkin desserts. They are tender and fluffy, and very tasty even without the frosting. But the creamy frosting makes them superb, and it’s easy to mix it by hand. So I highly recommend that you use it.
Ingredients
You’ll only need a few simple ingredients to make these tasty cupcakes. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Eggs: I use large eggs in most of my recipes, this one included. Pumpkin puree: Make sure it’s pure pumpkin puree and not sweetened pumpkin pie filling. The cans look quite similar, so double-check! Unsalted butter: I love using creamy European butter, but any butter will be great. Sweetener: I use stevia. You can replace it with a granulated sweetener if you wish. In the frosting, you should replace it with a powdered sweetener. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Cinnamon: Make sure it’s fresh. A stale spice can easily ruin baked goods. You can use pumpkin pie spice if you prefer. Coconut flour: Since it’s highly absorbent, I recommend measuring it by weight and not by volume. Each gram makes a difference. Baking powder: Make sure it’s fresh and not expired, and if you need it to be gluten-free, verify that as well. For the frosting: Cream cheese, pumpkin puree, stevia, cinnamon, and vanilla extract.
Instructions
Making these keto pumpkin cupcakes is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You simply mix together all the ingredients in one bowl. I typically start with the liquid ingredients (eggs, pumpkin puree, butter, stevia, and vanilla) and then gradually add the dry ingredients (cinnamon, coconut flour, and baking powder). Scoop the mixture into lined and greased muffin cups. It’s best to use foil liners. Bake the cupcakes in a preheated 350°F oven for about 25 minutes. A toothpick inserted into one of them should come out clean. Cool them completely, then frost.
Expert tip
It’s important to allow the cupcakes to cool completely before frosting them. Frosting a still-warm cupcake will cause the frosting to melt. You can speed the process up by placing them in the fridge.
Frequently asked questions
Variation
Sometimes I use pumpkin pie spice instead of cinnamon, in the cupcakes and in the frosting. Just as with cinnamon, it’s important to make sure any spice you use is fresh.
Review
On Instagram, @ketokouklanj says: “Made @yumhealth’s keto pumpkin cupcakes and they were super delicious! The cupcakes were super moist, had great texture, and had just the right amount of sweetness.” She graciously allowed me to share her beautiful photos here:
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Remove them from the fridge an hour before you plan on enjoying them. They taste much better at room temperature.
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