These Pumpkin Cupcakes are moist, flavorful and topped with sugar free cream cheese frosting! Made with real pumpkin and no added sugar, this cupcake recipe is the perfect way to celebrate fall.
Clean eating has never been easier or tastier. With recipes like Crustless Pumpkin Pie and Sugar Free Pumpkin Cookies, you can enjoy all your favorite autumn desserts without the sugar crash.
Why These Sugar Free Cupcakes are Best
Fall is here which means it’s time for ALL the pumpkin things! This recipe creates super moist cupcakes with all the nostalgic flavor of pumpkin pie.
- Lightened up cupcakes – The pumpkin adds amazing flavor, color and moisture without a ton of carbs or calories.
- All natural ingredients – No artificial sweeteners or preservatives to be found!
- Cinnamon cream cheese frosting – No pumpkin cupcake is complete without it.
- Full of autumn spices – If you’re a fan all things pumpkin spice, you will LOVE these cupcakes.
- An easy keto dessert for fall!
Make these sugar free cupcakes with pumpkin for fall bake sales, Halloween, Thanksgiving or for any reason whatsoever. You never need an excuse to bake–and eat–cupcakes!
Ingredient Notes
- Pumpkin puree – Your pumpkin puree should contain only one ingredient: pumpkin. Don’t use pumpkin pie fillings with added sugar and preservatives.
- Granulated erythritol – This no-calorie sugar substitute has a neutral flavor and sweetness that works beautifully in these cupcakes.
- Almond flour – A high protein gluten free flour made from blanched almonds. Don’t confuse it with almond meal, which is much coarser and won’t work in this recipe.
- Pumpkin pie spice – A blend of spices that includes nutmeg, cinnamon and ginger. Check the label to ensure no added sugars.
- Liquid stevia – Sweetens the cream cheese frosting without affecting the smooth, creamy texture.
Tips and Tricks
Making these pumpkin cupcakes is as easy as can be. Mix up the batter, pour it in your cupcake pan, bake, cool and frost!
- Make sure to line your cupcake pan with liners first.
- The cupcakes are done baking when a toothpick inserted into the center of a cupcake comes out clean.
- The cupcakes need to cool completely before being frosted. Otherwise the frosting will soften and melt off the cupcakes.
- Store any uneaten cupcakes (as if!) in an airtight container in the refrigerator. They stay moist and delicious for about 5 days.
Recipe FAQs
Powdered monk fruit or erythritol can be substituted, but the results aren’t quite as good. In testing, we found that these powdered sugar substitutes didn’t dissolve well into the cream cheese, which made the frosting a little lumpy.
We didn’t test the recipe with other flour alternatives because the results with almond flour were so good! You can try other gluten free flours or mixes, but we can’t vouch for the results.
Yes, these cupcakes should be kept chilled when you aren’t eating them. They taste great cold straight from the fridge!
Yes, our sugar free pumpkin cupcakes are low carb and keto friendly!
More Sugar Free Desserts
Pumpkin Cupcakes
These Pumpkin Cupcakes are moist, flavorful and topped with sugar free cream cheese frosting! Made with real pumpkin and no added sugar, this cupcake recipe is the perfect way to celebrate fall.
Ingredients
For the Cupcakes
- 4 large eggs
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1/4 cup vegetable oil
- 1 cup granulated erythritol
- 3 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice mix
For the Frosting
- 1 package (8 ounce) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 teaspoons liquid stevia
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cavity muffin tin with paper cupcake liners. Set aside.
- In a mixing bowl, beat eggs. Add pumpkin puree, vanilla extract, vegetabal oil, and granulated erythritol. Whisk to combine.
- Add in almond flour, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Divide the batter into the muffin liners.
- Bake for 28-30 minutes in 350 F, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in tin for about 10 minutes. Then remove and cool on wire rack.
- For the frosting, combine cream cheese and butter for 3 minutes until well blended. Add in stevia, vanilla, and cinnamon.
- Spread or pipe frosting onto completely cooled cupcakes. Refrigerate until ready to serve.
Notes
- Store cupcakes in airtight container in the refrigerator for up to 5 days.
- Granulated erythritol can be swapped for monk fruit if desired.
- Liquid stevia can be substituted for powdered monk fruit or erythritol, however it doesn't dissolve well into the butter/cream cheese and will appear lumpy.
Nutrition Information:
Yield: 12 Serving Size: 1 cupcakeAmount Per Serving: Calories: 322Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 85mgSodium: 186mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 9g
Sugar Free Pumpkin Cupcakes are the perfect easy keto dessert for fall!
Beth
Thursday 24th of August 2023
I found the icing too bitter with the stevia. What would work better?
Carol
Friday 6th of January 2023
I was wondering whether almond flour is okay on the “No flour, no sugar” diet.
B. Morgan
Thursday 20th of July 2023
@Carol, Short answer is yes, you are replacing a grain with a nut...
PLS
Friday 23rd of September 2022
Can you use regular flour instead of almond flour? While I love the erythril to cut down on sugar not a fan of almond flour or the price of it..
Aimee
Monday 26th of September 2022
You can try to use regular flour, although this a flour free website and the recipe wasn't tested with all-purpose flour.