Keto Pumpkin Cream Cheese Cupcakes

Enjoy keto pumpkin cream cheese cupcakes that are packed pumpkin spice flavors yet void of high carbs. It's the keto pumpkin cupcakes to enjoy all pumpkin season long. |keto pumpkin pound cupcakes| keto cream cheese pumpkin cupcakes |low carb pumpkin pound cupcakes |sugar-free pumpkin cupcakes

If you’re a fan of pumpkin cupcakes but need a healthier version then this recipe for keto pumpkin cream cheese cupcakes has your name on it.

The good thing is that these sugar-free pumpkin cream cheese muffins are low in carbs, grain-free, gluten-free, sugar-free and keto-friendly. Really can it get any better?



These cupcakes are super moist, flavor-packed and topped with the perfect amount of cream cheese frosting. 

I’ve always looked forward to pumpkin season but when I went low carb keto, things had to drastically change. Long gone were the days when I would make a pumpkin recipe oozing with sweetness.

Yay for being keto-adapted. It’s pretty remarkable how your body begins to desire less sugar once you remove it from your diet.

Besides this recipe for low carb pumpkin cream cheese cupcakes, I have a complete list of Keto Cakes that I encourage you to also visit.

And if you are a fan of pumpkin recipes, don’t forget to also check out our keto pumpkin recipes

Enjoy keto pumpkin cream cheese cupcakes that are packed pumpkin spice flavors yet void of high carbs. It's the keto pumpkin cupcakes to enjoy all pumpkin season long. |keto pumpkin pound cupcakes| keto cream cheese pumpkin cupcakes |low carb pumpkin pound cupcakes |sugar-free pumpkin cupcakes
Keto Pumpkin Cream Cheese Cupcakes


Keto Pumpkin Cream Cheese Cupcakes 

The fact remains that once pumpkin season rolls around this girl gets a major hankering for pumpkin treats. And it seems like I can’t stock up enough on pumpkin puree cans. I just get all caught up with the flavors of the season and somehow find myself making something pumpkin all the time. 

Thankfully, my family is not complaining and actually encourage me to keep testing recipes on them.  

These low carb pumpkin cupcakes came out of a need to create something festive that would be easy transport. Seems like it’s that time of year when treats and invites abound. So I wanted to be able to have a keto-friendly treat that would also make a great host gift. 

That’s not to say that these delightful muffins shouldn’t be enjoyed at home too, because these lovelies, also make the best snack, dessert and even quick breakfast.

How To Make Keto Cream Cheese Cupcakes


Enjoy keto pumpkin cream cheese cupcakes that are packed pumpkin spice flavors yet void of high carbs. It's the keto pumpkin cupcakes to enjoy all pumpkin season long. |keto pumpkin pound cupcakes| keto cream cheese pumpkin cupcakes |low carb pumpkin pound cupcakes |sugar-free pumpkin cupcakes
Keto Pumpkin Cream Cheese Muffins


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Filled with the warm spices of fall and packed with pumpkin flavor you will be able to enjoy these cupcakes all pumpkin season long and not feel deprived. 

With just a few basic keto baking staples you will be to create cupcakes you’ll be proud to serve. My flour of choice for these muffins is finely milled almond flour and I recommend you measure then sift for best results. It really is worth that little extra step to get the perfect texture when keto baking

As far as sweeteners are concerned, I used Lakanto’s monk fruit classic granulated and, Gold which is their brown sugar-substitute. And for the cream cheese frosting, I used Lakanto’s confectioner’s sugar sub (powdered).

You could, of course, use your favorite sweeteners but I thought I would share my favorite since I get the most consistent results when I use them.

Keto Pumpkin Muffins With Cream Cheese Frosting

When I started out to create this recipe I knew one thing was certain, and that’s that, I wanted the pumpkin and spices flavor to be pronounced. It’s why you’ll see that I was generous when it came time to add spices. 

I’ve topped these low carb pumpkin cupcakes with both a cream cheese frosting and a little drizzle of sugar-free caramel sauce that’s totally optional since these muffins can stand alone be just as delicious. 

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I sure hope you will give this recipe for keto pumpkin cream cheese cupcakes a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Also, check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.

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Randy and Hilda’s Jesus and Keto Transformation


In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.

To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. 

Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.  We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.

Favorite Keto Hack To Stay On Track

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Eating low carb means I have to get a little creative when it comes to making this season’s favorite treats. I don’t want to eat something that will kick me out of ketosis.

But even when I am at my best I could use a little willpower to stay focused, after all, I’ve come too far to let a food temptation win.

Perhaps, you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO exogenous ketones.

I’m a big fan of exogenous ketones frankly because I have seen how much it helps people stay compliant. By using exogenous ketones you will naturally elevate your ketones allowing you to enter into ketosis more quickly.

Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy.  It’s been our experience that the use of exogenous ketones helps make the low carb keto lifestyle a viable sustainable option.

Honestly, it’s like having willpower in a cup.  Learn more about the science behind both exogenous and endogenous ketones and have your questions answered from a doctor’s perspective.

Make sure you also pick up your free and complete guide to understanding ketosis. Then begin the ketosis diet easily with this Start-up Guide to the Ketosis Diet.

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Wondering which foods you should avoid when doing Keto? This Keto Food Guide will assist you in doing the Keto Diet correctly.

Use this link and get a 15% off discount when you place your order for any of Perfect Keto’s products. Then add the code FITTOSERVE at checkout.

Enjoy keto pumpkin cream cheese cupcakes that are packed pumpkin spice flavors yet void of high carbs. It's the keto pumpkin cupcakes to enjoy all pumpkin season long. |keto pumpkin pound cupcakes| keto cream cheese pumpkin cupcakes |low carb pumpkin pound cupcakes |sugar-free pumpkin cupcakes

Keto Pumpkin Cream Cheese Cupcakes

Yield: 24
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Enjoy a rich-tasting keto pumpkin cream cheese cupcakes recipe that is low in carbs, sugar-free, gluten-free, grain-free and keto-friendly option.


Keto Pumpkin Cream Cheese Cupcake Batter

  • 1 1/2 cups of finely milled almond flour, measured and sifted
  • 1 1/2 tablespoons of ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/8 teaspoon ground clove
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup of unsalted butter, room temperature
  • 4 ounces of full-fat cream cheese, room temperature
  • 3/4 cup of granulated sugar-substitute, I used Lakanto
  • 1/4 cup of brown sugar-substitute, I used Lakanto Gold
  • 1 teaspoon of vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup pumpkin puree, unsweetened pumpkin puree

Keto Cream Cheese Frosting

  • 3/4 cup confectioner's sugar-substitute, I used Lakanto Powdered
  • 1/2 teaspoon of vanilla extract
  • 1/4 cup of unsalted butter, room temperature 
  • 3-4 tablespoons of heavy whipping cream
  • 4 ounces of full-fat cream cheese, softened


Keto Pumpkin Cream Cheese Cupcakes

  1. Pre-heat oven to 365 degrees.
  2. Line two 12 capacity muffin tin pan with cupcake liners.
  3. In a medium-sized bowl measure, sift together the almond flour, spices, baking powder and set aside.
  4. Next in another medium-sized bowl using an electric mixer beat the softened butter, cream cheese both sugar substitutes, vanilla extract. Beat until light and creamy about 2 minutes.
  5. To this mix add the pumpkin puree and mix just until well incorporated.
  6. Next add the eggs one at a time, alternating with the dry ingredients mixing thoroughly after each addition.
  7. Pour the cupcake batter evenly into the muffin pan.
  8. Bake for about 18-25 or until an inserted toothpick comes out clean.
  9. Wait until the cupcakes are fully cool, at least 1/2 hour before adding the cream cheese frosting.

Keto Cream Cheese Frosting

  1. Beat the cream cheese and butter until light and fluffy using an electric mixer.
  2. To this add gently add the confectioners sugar-substitute.
  3. Next, add the heavy whipping cream a couple of tablespoons at a time and beat until fully combined. 
  4. Set aside until cupcakes are fully cooled before frosting.


Store leftovers in the refrigerator for up 5 days. You can freeze the cupcakes for up to 3 weeks but they must not be frosted to do so.

Optional: Decorate the frosted cupcakes with a drizzle of Lakanto caramel sauce and a few pieces of chopped walnuts.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 225Total Fat: 21.5gSaturated Fat: 8.9gTrans Fat: 0gCholesterol: 110mgSodium: 129mgCarbohydrates: 4.6gNet Carbohydrates: 2.3gFiber: 2.3gSugar: 1gProtein: 6.9g

Did you make this recipe?

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  1. Yummmmm!!! Pumpkins make me smile 🙂

  2. I haven’t tried cooking with flaxseed meal. What are your thoughts?

    • Hi Lucy, I don’t mind the flavor or texture. What I have learned is to make sure it is fully baked because it tends to take longer when baking. I also usually add lots of spices because some people don’t care for the taste. The best part of using flax meal is that it’s very inexpensive. I use it as a sub for hot oatmeal, since oatmeal has too many carbs for my taste. I just add a few spoonfuls to a cup of hot water and then a little creamer and sugar sub. It’s a great winter treat. ?

      • What sugar substitute are you basing the amounts on? I am doing Trim Healthy Mamas and there are types of substitutes where 1 cup of sugar substituted can be a different measurement for each sweetener. Does that make sense?

      • Hi Jan, I use several, either stevia that has a bulking agent, Splenda with a bulking agent or swerve which is erythritol a sugar alcohol. Erythritol isn’t as sweet and some people prefer to add 1/4 cup more. In the end all work well. Enjoy in good health! I believe trim healthy mama has their own baking sugar substitute that I hear is also very good. I have but I have not tried it yet. ?

  3. Hahaha I love you Hilda ? why are you doing this to me! ? I want pumppppkins!!!

  4. Yum! Thanks for these posts! 🙂

  5. i am a lover of all things pumpkin and these sound and look delicious! What are you using for your sugar substitute?

    • I use swerve or Splenda. Obviously swerve is much healthier but I can’t always afford. In our world it’s a matter of picking your evils. Rather use Splenda here and there than for hubby and I go back to diabetes. ?

  6. They look delicious!

  7. Going to have to try these

  8. Pumpkins and cream cheese = heaven.

  9. deborahcrocker, I love the idea of canning your own pumpkin and I’d love to have instructions for that. Did you create your own recipe or use one you found elsewhere? I would love for you to send me those instructions. I’ve not done a lot of canning so have no idea how to go about canning pumpkin. I have a pumpkin sitting on my dining room table and my husband has planted more, although they don’t seem to be doing very well right now. But I plan on having more next year. I love pumpkin.

  10. Michele, I will have to look that up . I’ll get back to ya either today or tomorrow. Lord, help me find this recipe.

    • Thank you deborahcrocker.

      • Michele,
        I looked in my Ball Blue Book. No recipe. Uh-oh. I put my pumpkin up fall 2013, & could not remember where I got the recipe. So I googled. LOL! Works every time.
        Check out the site- Simply for great instructions.
        You must have a canning pressure cooker ($65+/- at Wal Mart), not cold water pack canner.
        And only can in cubes, the pumpkin won’t process if puréed.
        Good luck, let me know how it turns out. Now I might have to get some pumpkin next.
        Next week I’m planning to can apples, found on sale at 79 cents a pound.

      • Thank you deborahcrocker, for the site. I’ll definitely check it out. But I do not have a pressure canner so I will have to get one before I can even think about canning any pumpkin. And I recently bought some apples for 65 cents a pound, sweet price.

  11. Sounds delicious! Love pumpkin season!!

  12. ardith ellis

    thank you for sharing this YUMMY-looking recipe!

    i have TONS of butternut squash, which is also naturally sweetish – would that work as a pumpkin substitute, just because they’re already “in-house”??

    many tx, if you can answer – i’ll continue to explore your cool website! 🙂

    • Hi thanks for stopping by. I believe you can although personally I would roast the pumpkin to avoid it getting too watery if you just boil in water. Let me know if it works for you. ?

      • oh, yes! i normally slice or cube butternut & roast it into yummy-ness!
        thank you for your quick reply – i will let you know how they turn out!
        [NONE of my food “experiments” go to waste in this household! – yay!]

  13. How much cream cheese goes in the frosting?

  14. Is it really 1 1/2 tablespoons of cinnamon I just want to make sure I’m portioning correctly <3

  15. I’m eager to try this recipe however I’m confused. The top of the recipe says Yield:24, yet the directions say use ONE muffin tin… does the recipe make 12 or 24 muffins?

  16. Sorry, I called these muffins in my last comment. I made these cupcakes and they were the best we have ever had for being keto. I also added a couple tablespoons of the pumpkin to the frosting and that was really good. These are amazing and the family is asking to make more. I will be making these quite often. Followed the recipe to the T except didn’t make 24 only 16 and next time 12 so they will be higher then the liner. Only was below the liner so really small in size.

  17. Sounds delicious! If it makes 24 your nutritional information label at the bottom says 12. Can you please clarify? Just want to make sure I calculate my carbs correctly! Thank you!

  18. I just made these today and they’re awesome!

  19. These look very tasty. My goal is not to remain in ketosis, I just like how the keto recipes have better ingredients and make me feel better

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