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Happy Thanksgiving, everyone! What’s more classic for Thanksgiving than pumpkin pie? It’s pretty hard to beat. I love the idea of individual portions, though. The solution? I came up with these easy pumpkin pie cupcakes with crumble topping. They are conveniently individual sized!
If you’re still searching for a last-minute Thanksgiving dessert, these low carb pumpkin pie cupcakes check all the boxes. Creamy pumpkin pie spiced filling? Check. Quick and easy to make? Check.
A unique cinnamon crumble topping to take your pumpkin experience up a notch? Maybe not what you were expecting, but totally check. (And, you’ll see why it’s there when you try it! Otherwise, if you’re short on time, you can keep it simple by crowning the cupcakes with a big dollop of sugar-free whipped cream instead.)
Yes, these gluten-free, low carb pumpkin cupcakes are the perfect sugar-free and paleo replacement for a sugar-filled pumpkin pie. I didn’t bother with a crust, because they are faster to make without one. And let’s face it – the filling is the best part of pumpkin pie, anyway.
It may be a little late to be posting a Thanksgiving recipe, but if you’re looking for one at the last minute, I highly recommend these low carb cupcakes. With only 10 ingredients and 10 minutes of prep time, they are an excellent sugar-free holiday dessert to make when you’re in a rush. (Update: Want another easy pumpkin dessert idea? Try my sugar-free pumpkin bread.)
If you regularly make low carb or gluten-free baked goods, you probably have all the required ingredients on hand. And if not, this pumpkin pie cupcakes recipe is absolutely worth saving for later. It’s great to enjoy through the holiday season (and even winter!) too, and then there’s always next fall.
So, are you ready to make some pumpkin pie cupcakes with me?
Pumpkin Pie Cupcakes with Crumble Topping (Paleo, Low Carb):
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Want to use a different sweetener? Check the natural low carb sweeteners guide & conversion chart!
Want more low carb, gluten-free ideas for cupcakes? Try these: