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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.
More Low Carb Pumpkin Dessert Ideas
- Sugar-free Pumpkin Bread
- Keto Pumpkin Pie Egg Loaf Muffins
- Gluten Free Pumpkin Spice Latte Cupcakes – You can even try making them low carb by using a low carb flour and sweetener
- Keto Pumpkin Muffins
Have a whole pumpkin laying around? You can use it in this recipe. Check this guide for how to peel, seed and cut a fresh pumpkin.
And if you’re a cupcake fan, try keto pecan cupcakes or keto chocolate cupcakes.
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?
Tools To Make Pumpkin Pie Cupcakes:
Click the links below to see the items used to make this recipe.
- Muffin Pan – A muffin pan is essential to make these Pumpkin Cupcakes. This set includes the one I prefer to use.
- Mixing Bowl – You need a medium sized mixing bowl for this recipe. There are several different sizes in this set.
- Whisk – You will need a whisk to mix the wet ingredients together before combining with the dry ingredients in this delicious cupcake recipe.
Low Carb Paleo Pumpkin Pie Cupcakes with Crumble Topping:
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RECIPE CARD
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Pumpkin Pie Cupcakes with Crumble Topping (Paleo, Low Carb)
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Cupcakes
Crumble topping
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Click on the times in the instructions below to start a kitchen timer while you cook.
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Preheat oven to 350 degrees F (177 degrees C). Place 10 parchment paper muffin cups in a muffin pan.
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In a medium bowl, whisk together the wet ingredients (pumpkin puree, coconut cream, eggs, and vanilla extract).
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Stir the dry ingredients (coconut flour, erythritol, pumpkin pie spice, baking powder, and sea salt) into the batter. Spoon the batter into the muffin cups, filling almost all the way up (the muffins will rise as they bake, but sink soon after).
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To make the crumble topping, mix together the erythritol, coconut flour, and cinnamon in a small bowl. Stir in the coconut cream and break apart the pieces with a spoon, until the mixture is crumbly. (If it's too powdery, gradually add a little more cream until it's crumbly.) Sprinkle the crumbles evenly on top of the cupcakes, pressing down slightly with the back of a spoon.
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Bake for about 30 minutes (the cupcakes will be set but slightly jiggly underneath the crumble topping). Cool completely in the pan, then refrigerate for at least an hour to finish setting.
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Recipe Notes
Serving size: 1 cupcake
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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73 Comments
Keri Prater
These cupcakes are the bomb! Love love. I used regular baking powder. These were creamy with a crunch finish. Absolutely dreamy. Must try these. Fantastic!
Paul McHardy
A lot of REALLY great recipes on this site, but this is just not my cup of tea. Not even my pumpkin pie LOVING wife liked them. A fun experiment in the kitchen, but just weren’t good.
Wholesome Yum M
Hi Paul, I’m sorry these didn’t suit your household. I have a recipe for more traditional pumpkin muffins here, this recipe is more like a pumpkin pie cupcake.
Kerry Leach
These are so easy to make and delicious! You must make them this fall. Very moist, just the right size and they melt in your mouth. I think the only thing I may do different next time is put some ground pecans in the crumb mixture for a bit more texture.
Karmyn Vaughn
I tried to make your sugar free pumpkin cupcakes and the consistency of them wasn’t airy at all. They tasted delicious, but the consistency was more like pumpkin pie than a cupcake or muffin. Do you know why this would happen, or how I could make them more muffin like? Also, the recipe said it would make 10 and mine made more like 15?
Wholesome Yum M
Hi Karmyn, The consistency you are describing is correct for this recipe. These are basically pumpkin pie in cupcake form! I suggest trying this recipe for Pumpkin Muffins if you are looking for a lighter treat. Enjoy!
Lori M.
I’ve just made this to use up supplies I purchased during the holidays. The recipe makes something that is wonderfully nebulous between the extremes of a custard pie and an airy cupcake, with a texture somewhere in the middle. I appreciate the extra touch of sweetness the crumble provides when not making whipped cream. The built-in portioning is almost moot as it hard to stop at one let alone wait for it to cool in fridge. I used brown Swerve which lent some depth of flavor as does your use of small amounts of molasses in other recipes. I disagree with the use of the pumpkin pie spice as I: 1) do not like lemon in many things, 2) prefer to reserve nutmeg to other recipes, 3) find allspice a muddled redundancy and 4) am learning to like cardamom in microscopic amounts. I guess I’ve grown up with 2 spice-differentiated favorites: Libby’s cinnamon/ginger/clove for pumpkin pie and Betty Crocker’s cinnamon/nutmeg for apple pie. Thank you for this no-crust pumpkin recipe! It is a new favorite.
Susan
I’m making these with coconut sugar instead of Erythritol. How much coconut sugar should I use? Thanks
Wholesome Yum M
Hi Susan, You can swap the same amounts of coconut sugar for the erythritol in this recipe.
Karen
Can you substitute coconut milk for coconut cream?
Wholesome Yum M
Hi Karen, Coconut milk is not thick enough. If you have time to stick your coconut milk in the fridge for a few hours, you can separate it yourself. The thick solids are the coconut cream, the liquid is coconut water.
Heidi Lesur
I love it so much!!! Oh and we used honey instead of what you said and it is still great!!!
(7 year old)
Ann
Why is there no calorie and net carbs mentioned in these recipes?
Wholesome Yum M
Hi Ann, Nutrition facts are in the recipe card. 88 Calories, 5g net carbs per serving.
Germaine
HI Maya,
These cupcakes are delicious! Better than any pumpkin pie I’ve ever tired. I gave them to friends and they didn’t think they were made with a sugar substitute. I’m so glad I found your site through Instagram. My first of your recipes, but I look forward to making many more foods you’ve created. Keep up the great work!
Best,
Germaine
Kat
Curious, How much of the coconut can you taste?
Maya | Wholesome Yum
Hi Kat, They are not super coconut-ty, but you can taste it slightly.
Nancy cairns
These are amazing. I don’t usually comment on the recipes I make but these turned out so well even the first time I tried them I just had to let you know you’re efforts are appreciated! The only change I made was to use butter to make the crumb topping.
Krista
Can I use powdered erythritol instead of granular? It’s all I have at the moment.
Maya | Wholesome Yum
Hi Krista, Yes, you can, but you’d need to use less. Check the conversion calculator here.
Heather Davis
Hi Maya
So far I have loved all your recipes and I do love the pumpkin cupcakes however mine did not set like a cupcake, but more like a thick mousse so I’m not sure if I needed to bake them longer or what. I always read your blog thoroughly before I make a recipe. Any suggestions to make the consistency more cake like would be appreciated. Thanks for your blog it sure does make ＫＥＴＯ and gluten free a whole lot easier.
Maya | Wholesome Yum
Hi Heather, These set like a pumpkin pie texture, not like a traditional cupcake. Hope you like them! If you prefer more of a cupcake consistency, try these low carb pumpkin muffins instead.
Alanna
These cupcakes were not the consistency of any cupcake I’ve come across. Very mushy. Something is off.
Lyn Wishart
In Australia we don’t have canned pumpkin readily available & I’d like to use fresh pumpkin from my garden. If I steam or microwave some & purée it would it correspond to the same as canned purée or does it have other ingredients in canned pumpkin? Also what is in pumpkin spice mix please, we don’t have that either.
Thanks in anticipation
Lyn
Maya | Wholesome Yum
Hi Lyn, Yes, you can use fresh pureed pumpkin. There are no other ingredients in it, just make sure it’s thick and not watery. Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, allspice and cloves, but I don’t have a recipe yet to share.
Mari
Hi, I love your low carb recipes, however I am alergic to Coconut. Is there any susbstitute I can use for coconut cream in this recipe, and in others for coconut flour, coconut milk, coconut oil, etc? Thanks so much in advance.
Maya | Wholesome Yum
Hi Mari, It will vary by recipe. This one needs the coconut flour, but you can try my keto pumpkin pie recipe instead.
Tina
Can I use almond flour instead of coconut flour?
Maya | Wholesome Yum
Hi Tina, No, sorry, this one needs coconut flour.
Veronica
This looks wonderful! I would like to substitute the coconut cream with heavy cream. Should I whip the heavy cream first to get to the texture of coconut cream, or is it OK to pour in liquid form? Thanks!
Maya | Wholesome Yum
Hi Veronica, I haven’t tried it so can’t say for sure. I’ve used heavy cream in keto pumpkin pie without whipping it, so you may be able to just use it as-is. Let me know if it works for you!
Jennifer Jenkins
I wanted to make the pumpkin cupcakes but the coconut cream had way to many carbs and full of sugar. What could you use in place of that.
Maya | Wholesome Yum
Hi Jennifer, As written, each cupcake has 5g net carbs and 3g sugar per serving, mainly from the pumpkin. Coconut cream does not contain any sugar, and the net carbs for the entire 1/2 cup used in this recipe is 10g… which gets divided by a dozen cupcakes, so less than 1g net carbs per serving come from coconut cream. You can swap the coconut cream with heavy cream if you’d like, but it won’t be a big difference in carbs.
Joyce Kimbler
I need the recipe for the pumpkin cupcakes, the low carb ones.
Maya | Wholesome Yum
Hi Joyce, The recipe is on the recipe card above!
Christina
Would it be ok to use coconut milk or do I need cream? Thank you!
Maya | Wholesome Yum
Hi Christina, You need coconut cream, but if you have canned coconut milk, you can let it sit in the fridge to separate the cream from the coconut water, then just use the cream part.
Fam
Can I substitute coconut cream for coconut milk?
Maya | Wholesome Yum
It needs to be thick coconut cream. If you have canned coconut milk, you can leave it in the fridge overnight and then without shaking, skim off only the cream to use in this recipe.
Serenity M. Simpson
HI!
Can this be made with almond flour? If so, do you change the amount of flour in both the muffin and topping?
Serenity
Maya | Wholesome Yum
Hi Serenity, You can try almond flour for the topping, but for the filling you need coconut flour.
Maria
What is the real consistency supposed to be, like puree or cupcakes? I baked 30 minutes looks like puree, same like the mix before bake. Please let me know. Thank you so much.
Maya | Wholesome Yum
Hi Maria, the consistency should be custard like, similar to pumpkin pie.
Ann
Hi. I used almond flour, will they come out ok? Also my crumble was not a crumble, the coconut cream mixed in just made the consistency liquid. Did I miss something?
Maya | Wholesome Yum
Hi Ann, Unfortunately not. Coconut flour and almond flour are not interchangeable. This is the reason the crumble was liquid, as well.
LaRhonda
I cooked mine for an extra five minutes and they’re still wet on the bottom. Did I do something wrong or is it supposed to be wet?
Maya | Wholesome Yum
Hi LaRhonda, Did you let them cool completely in the pan and then refrigerate for an hour to set? They are pumpkin pie cupcakes, meaning they are like a custard and need to set. They won’t be crumbly like a muffin, more like a pumpkin pie texture and won’t fully set until after chilling. And, also like a custard or pumpkin pie, you don’t want to overcook them or the texture will be off. Hope that helps!
Stephanie
Do you think this recipe will work without the crumble but with the cream cheese frosting in your other recipe? (https://www.wholesomeyum.com/recipes/healthy-pumpkin-bars-with-cream-cheese-frosting/)
Maya | Wholesome Yum
Hi Stephanie, these pumpkin pie cupcakes don’t have a cake-y texture but are more like mini round pieces of pumpkin pie. If you like the sound of cream cheese frosting on pumpkin pie then go for it! đŸ™‚
Krissy
Can I make this with flax eggs or unsweetened applesauce instead of real eggs for a vegan option?
Thank you!
Maya | Wholesome Yum
Hi Krissy, I haven’t tried that. Flax eggs would probably work better, since the applesauce would not help with binding. Let me know how it goes if you try a substitution.
Sara
Made these yesterday and I am in love, taste just like pie and so delicious!
Maya | Wholesome Yum
Thank you, Sara! I’m glad you liked them!
Katie
I despise anything coconut. Suggestions for replacements?
Maya | Wholesome Yum
Hi Katie, For the topping you could use almond butter or heavy cream instead of the coconut cream. For the filling, you could substitute the coconut cream with heavy cream. But, you’d still need the coconut flour for this recipe to work (the flavor would be very mild, if noticeable at all, if you make the other substitutions I mentioned). Otherwise, if you prefer to avoid coconut flour too, you can try my low carb pumpkin pie recipe instead.
Kim
Do you think these could be frozen?
Maya | Wholesome Yum
Hi Kim, I haven’t tried freezing them yet because they go so quickly, but I bet it would work.
Destiny
Can you use sugar free maple syrup instead of the sweetener?
Maya | Wholesome Yum
Hi Destiny, Using a liquid sweetener, like sugar-free maple syrup, would alter the wet/dry ratio so I wouldn’t recommend it.
Sarah
Store in the fridge or on counter?
Maya | Wholesome Yum
Hi Sarah, They can be on the counter for a few hours, but in general store them in the fridge.
Deborah
Does erythritol cause GI upset?
Maya | Wholesome Yum
Erythritol is much easier on the digestive system than others in the same family. Even though others like sorbitol and maltitol commonly cause GI upset, erythritol does not in most people. I’ve had people that are sensitive try this recipe and had no issues. Hope this helps!
Colleen C
How much coconut sugar should I use as a replacement sweetener?
Maya | Wholesome Yum
Erythritol is about 70% as sweet as sugar, so you’d need a little less but not by a lot. A generous 1/3 cup of coconut sugar to replace 1/2 cup erythritol should be the right amount, but you can keep the amount at 1/2 cup if you like them very sweet. I would keep the amount in the topping the same since it’s only a tablespoon for the entire batch to begin with. Hope this helps!
CL
These were awesome! they reminded me of pumpkin pie cobbler in a muffin tin. So good. I added a hand full of walnuts and pecans to the crumble. Thanks for the time you put into developing and posting it. It made my day
Elisa
These look delicious and I’d love to make them for Thanksgiving this weekend! Just curious, in the ingredients you list egg but in the directions you say egg white. Do I use whole eggs or just the white? Also almond flour is listed in the directions as an ingredient to mix in the crumble but it’s not in the ingredients list. How much would I use?
Maya | Wholesome Yum
Thank you for catching that! I played with the recipe a few times before coming up with the final product, and it looks like some ingredients from the older versions remained in the directions by accident. I have now updated them, so you can go by what is currently on the recipe card. The ingredients list was always correct though – use whole eggs and no almond flour. Hope this helps!
Maya | Wholesome Yum
I think it should, just never made it that way. Let me know how it turns out!
Guinan
I cooked, peeled and mashed them, then spread it out on dehydrator sheets and after dehydrating ground it all. So rehydrated that should make regular homemade pumpkin puree, shouldn’t it?
Guinan
Can I use regular dairy cream instead of the coconut cream? All I can buy here in the Netherlands is the cream on top of coconut milk and heaven knows how many tins I would need to get 1/2 cup. Recipe sounds great to me. Can’t get the pumpkin puree either but I do have dehydrated and ground pumpkin flesh, so I can rehydrate that.
Maya | Wholesome Yum
Yes, regular dairy heavy cream (not half & half) works equally well and I’ve made them that way, too. I’ve never tried dehydrated pumpkin, though.
Betsy Bonnet
I just finished making these and had to eat one immediately. The consistency was just like pumpkin pie rather than a muffin or cupcake, which I was happily surprised. I enjoyed every bite. I’m betting the taste will be even better when chilled. I used Pyure as my sweetener (half of erythritol or 1/4c) which was perfect for my taste. The crumb topping was okay, didn’t have much taste, but did look pretty however. I may leave it off with my next batch.