Low Carb Pumpkin Cupcakes (with Not-So-Low-Carb Cream Cheese Frosting)

Need to whip up a dessert this fall for someone or a few people who are eating on a low-carb or keto diet? Leave half of the batch unfrosted, and then pipe and decorate the rest of the cupcakes with this not-so-low-carb cinnamon cream cheese frosting recipe for those who aren't on a low-carb diet to enjoy this fall season!


Fall will be here before we know it which can only mean one thing: pumpkin spice everywhere!

I know what you're thinking. It gets old by the end of the season. But every summer, I remind myself that fall is coming and along with all of the excessive amounts of pumpkin spice flavored everything also comes the cooler weather. So a hint of fall in my kitchen this week was welcomed, and today I'm sharing this keto-friendly, fall pumpkin cupcake recipe! 

If you are looking for a low carb dessert this fall, you don't have to prepare these pumpkin cupcakes with the cinnamon cream cheese frosting. But whipping up this batch with a few that are piped and topped with frosting will keep everyone happy if you're preparing cupcakes for a group of people. 


This frosting, however, is definitely not low-carb! The last few times I have been baking, it has been baking for others (more specifically, baking for Adam's co-workers at his school). Most people enjoy traditional, non-sugar-free baking and with that in mind, I wanted to whip up some not-so-healthy frosting that tastes absolutely delicious and tastes like a big bite of fall in your mouth! 


Life is about balance, after all, so these low carb pumpkin cupcakes pair beautifully with this traditional cream cheese frosting!





It is worth nothing that your NET carbs per cupcake is going to depend on the specific nutritional information of each ingredient that you use. For our cupcakes with the brands that we used, each cupcake without frosting is 6 grams NET carbs. With frosting, however, it does jump up quite a bit. 

If you are aiming for low-carb, you will want to skip on preparing them with this frosting. 

That said, we recommend that if you are baking for a group that you use this frosting recipe to go with these low-carb cupcakes as they pair perfectly together! 

Low Carb Pumpkin Cupcakes (with Not-So-Low-Carb Cream Cheese Frosting)
*Yields 12 cupcakes 

Cupcake Ingredients:

  • 2 cups of pumpkin puree
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 2/3 cup of coconut flour
  • 1 cup of almond meal
  • 1 cup of powdered sweetener
  • 1 3/4 teaspoons of cinnamon
  • 1 1/2 teaspoons of pumpkin pie spice
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking soda

Cupcake Directions:

  1. Preheat the oven to 350 degrees (F) and line a cupcake tin with paper baking cups.
  2. In a large mixing bowl, beat the pumpkin with the powdered sweetener and the vanilla extract. Add in the eggs one at a time and beat them until the batter texture is fluffy. 
  3. Add in half of the coconut flour and gently fold it into the mixture just enough so that it is dispersed. 
  4. Pour in the almond meal, cinnamon, pumpkin pie spice, salt, and baking soda and gently fold it into the mixture.
  5. Finally, add in the remaining coconut flour and fold it in only enough so that you no longer see the coconut flour. The batter should look mixed, but the trick is to not over-beat the batter so that your cupcakes will come out light and fluffy and not dense and chewy.
  6. Use a scoop or spoon and fill the baking cups about half way with the batter. 
  7. Bake the cupcakes in the oven at 350 degrees (F) for 25-30 minutes, or until you can insert a toothpick and it comes out clean. 
  8. Allow the cupcakes to cool completely and then you can enjoy them. 

Not-So-Low-Carb Frosting Ingredients:

  • 8 ounces of regular cream cheese, softened
  • 1/4 cup of unsalted butter, softened
  • 1 teaspoon of vanilla extract
  • 2 1/4 cups of powdered sugar
  • 1 3/4 teaspoons of cinnamon

Not-So-Low-Carb Frosting Directions:

  1. Combine all of the frosting ingredients in a large mixing bowl. Beat the mixture until it is smooth. 
  2. Fill a decorating bag with the frosting.
  3. Use a piping frosting tip and insert the tip into the center of the cupcakes and fill a small amount in the middle of the cupcakes. 
  4. Use a medium-sized frosting tip to decorate the tops of the cupcakes, and sprinkle with a small amount of pumpkin pie spice (optional). 


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18 comments

  1. I'm ready for pumpkin everything and I know I'll love these cupcakes AND the cream cheese frosting. Cream cheese frosting goes so well with pumpkin. Who am I kidding, it pairs well with just about every cupcake.

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  2. These look delicious. I have never used almond meal is it the same as almond flour? That frosting sounds perfect

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    1. Thanks! Almond meal and almond flour are a bit different. Almond meal is especially good for getting a crumb-like texture, which is what we love in cupcakes that are a bit more dense like this one that is made with pumpkin puree. They have different textures, but ultimately, they're both better for low-carb baking IMHO.

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  3. This recipe looks so yummy. Just in time for pumpkin everything! Can't wait to try it.

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  4. I'm definitely not a low-card girl. But I am a cream cheese girl for sure, I always have it stocked up in my fridge.

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  5. I am looking for some great low carb desserts! I have quite the sweet tooth but I am trying to eat much healthier! I can't wait to make these!

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  6. I'm one of those people who LOVE pumpkin stuff, so I am going to make these for sure. That frosting sounds incredible too.

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  7. Oh now I could get use to this recipe. I love pumpkin flavor and I would rather give up on the cake part and keep the carbs in the icing. Yum.

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  8. I cannot wait for the Fall to come rolling in! I miss pumpkin everything! Lol. I think this recipe's wonderful and I'd love to make it one of these days. It's perfect for my longing for the Fall weather!

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  9. I have a friend who does low carb for her PCOS. She would love these muffins...and I would love this icing.

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  10. I love that this is low carb. It is certainly something that I'll enjoy! I am missing the cooler weather and I can't wait for Fall.

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  11. This is a nice treat! I love that it is low in carb, even better to munch on without the guilt.

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  12. As if I'm not already excited about fall! These cupcakes look absolutely delicious. I love pumpkin paired with something sweet like frosting.

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  13. Pumpkin pies are my absolute favorite dessert in the world. So these are probably going to be a close second. I love pumpkin flavored anything and these look and sound amazing. I love that they're a low carb choice.

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  14. We go through pumpkin like crazy in this house. These cupcakes look fluffy and decadent. I must give them a try

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  15. Dang, these look incredible! I've been eating a lower carb diet and honestly haven't had any breads or grains for almost an entire month. These need to be on my cheat list! YUM.

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  16. These sound great! For “frosting” we mix cream cheese a a bit of milk, or coffee or even water until it will pipe easily through a decorators bag. Delicious and still low carb!

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  17. These low-carb pumpkin cupcakes look really delicious. The good thing is one can indulge in this free of guilt. Of course minus the frosting!

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