Suuuper Tender & Moist Pumpkin Cupcakes 🎃 gluten free, keto & paleo

Gluten Free, Paleo & Keto Pumpkin Cupcakes 🎃
Gluten Free, Keto & Paleo Pumpkin Cupcakes ?

Gluten Free & Keto Pumpkin Cupcakes 🎃

Anyone else craving pumpkin everything this week? Blame it on the plunging temperatures, but we’ve already been overindulging in pumpkin spice lattes (gf, keto, paleo & vegan!). And now we’re onto suuuper tender and moist gluten free and keto pumpkin cupcakes.

Topped with our ultra special cream cheese buttercream frosting.

I.e. it’s an ultra special treat.

Oh, and we opted out of the cupcake liners. Because well, extra waste is no longer in vogue. Let’s keep our home as clean as we possibly can. 🌎

The Pumpkin Pie Spice 🍂

We recently made a homemade pumpkin pie spice batch, with freshly grated nutmeg. And it was killer, so we highly suggest you ditch the pre-made mix.

The Sweetener 🍯

If making the keto version, we prefer a stevia & erythritol blend for sweetener. And we like Pyure best.

Or if stevia ain’t our thing, Swerve works great as well!

Though do note that we find Pyure to be quite sweet (despite it technically being just twice as sweet as sugar). So be sure to add it little by little to taste! We find 2 tablespoons to be enough, particularly if having with the frosting. But feel free to go up to 3.

Fun fact: it might also be our taste buds here, but we’ve noticed that stevia-based sweeteners (such as Pyure) work best when allowed to cool completely. Or even after a thorough chilling. i.e. when we made test batches with Pyure (stevia & erythitrol) and Sweetleaf (stevia), the stevia taste was very prevalent when warm (particularly with Sweetleaf). But after we popped them in the fridge for a couple hours, the stevia taste was barely discernible. If at all.

Feel free to read up on our picks for the 10 best low-carb natural sweeteners.

And if unrestricted by sugars, we find 4 tablespoons of evaporated cane juice or cane sugar to be ideal.

The Homemade Buttercream Frosting ☁️

A blend of cream cheese, organic grass-fed butter, Madagascar vanilla, and Pyure. It really is the bomb, so don’t miss out.

Plus, nil carbs per frosting serving.

And 3 net carbs total per cupcake. 💁🏿

But if you really must miss out, we highly suggest a light pecan topping. And you’ll just have to call them muffins, rather than cupcakes.

Gluten Free, Paleo & Keto Pumpkin Cupcakes 🎃
Gluten Free, Paleo & Keto Pumpkin Cupcakes ?
Gluten Free, Keto & Paleo Pumpkin Cupcakes 🎃
Gluten Free, Keto & Paleo Pumpkin Cupcakes ?
Keto Buttercream Frosting From Scratch ☁️
Keto Buttercream Frosting From Scratch ?
Gluten Free, Keto & Paleo Pumpkin Cupcakes 🎃🎃
Gluten Free, Keto & Paleo Pumpkin Cupcakes ?
Gluten Free, Keto & Paleo Pumpkin Cupcakes ?

Suuuper Tender & Moist Keto Pumpkin Cupcakes 🎃

Course: Dessert
Cuisine: American, Gluten Free, Keto, Paleo
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 muffins
Calories: 154 kcal

These grain-free and low-carb pumpkin cupcakes make for an scrumptious sweet treat! Oh, and make sure you opt-in for our homemade cream cheese buttercream frosting, it's killer. 



For the keto pumpkin cupcakes:

For the frosting


  1. Preheat oven to 350°F/180°C.
  2. Butter and flour muffin pan. Set aside.

  3. Whisk together in a medium bowl almond flour, coconut flour, xanthan gum, baking powder, baking soda, pumpkin pie spice and salt. Set aside.

  4. Add eggs and Pyure to a large bowl. Beat with an electric mixer until pale and fluffy, 2 minutes. Add in vanilla extract, vinegar, coconut oil, and pumpkin puree and beat until just incorporated. Gradually add in the dry flour mixture, alternating with almond milk. Once fully incorporated, fold in pecans.

  5. Distribute batter evenly into pan. Bake for 18 to 20 minutes (covering with aluminum foil at 15), until deep golden and a toothpick inserted comes out clean.

  6. Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before frosting. 

  7. Make your cream cheese buttercream frosting while your cakes are cooling. And frost away!
  8. Keep covered and refrigerated for up to 3 days, though we're fairly certain they'll be long gone before then. 

Recipe Notes

*If opting for a stevia sweetener, we like Pyure best. We find it to be quite sweet (despite it technically being just twice as sweet as sugar). So be sure to add it little by little to taste! We find 2 tablespoons to be enough, particularly if having with the frosting. But feel free to go up to 3. 

And if using Swerve, give them a go with 3 to 5 tablespoons!

Please note nutrition facts are for the keto pumpkin cupcakes only. But keep in mind that one serving of our cream cheese buttercream frosting has 0 carbs 💁🏿

Nutrition Facts
Suuuper Tender & Moist Keto Pumpkin Cupcakes 🎃
Amount Per Serving
Calories 154 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 54mg 18%
Sodium 289mg 12%
Potassium 71mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 4g 8%
Vitamin A 58.6%
Vitamin C 0.9%
Calcium 4.8%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.












  1. Thank you for this one from the bottom of my heart! I went ahead and whipped it up after I saw someone on facebook posting a photo and saying they were great. They are indeed GREAT! And the frosting is out of this world!

    • Gnom-Gnom says:

      I’m fairly certain I saw that pic as well (their frosting looked much better right?! ?

      Glad you enjoyed them Molly and thanks for hitting us back! xo

  2. Ellen Jost says:

    Just made them, may make another batch as opened a big can of pumpkin puree to make.
    Can they be frozen( minus the frosting of course)?

    My first attempt at making muffins/cupcakes with this new WOE(keto). Its getting a bit cooler and fallish and the recipe called to me when I saw it and I had all the ingredients. I used Swerve , 2 tbsp , as the sweetener. They look fantastic, nice rise. Haven’t tried them baked yet though the batter off the beaters was yummy.
    Not a big sweet person for most part and also limiting sweet treats/ dessert to only once or twice a week. This is this week’s treat! Hope to bring in for my coworkers. Butter is softening for icing .
    Your site looks great, looking forward to trying more recipes!

    • Gnom-Gnom says:

      Hi Ellen!

      Thanks for getting back to us! We did a freezing test and they do become denser (though still super tasty). If you decide to freeze them, we highly suggest giving them a quick warm-up to get them back on track.

      p.s. may we suggest you freeze leftover pumpkin puree? Or make our keto pumpkin spice latte?

      We also have more super yummy pumpkin recipes in the timeline for you all coming in the next two weeks 😉

  3. Julie says:

    I made these yesterday and they’re fantastic! Forget the usual dry, dense and crumbly keto/paleo muffins…. these are indeed super tender and soft! And mine may have even risen more than yours! Loved them all round, and your frosting….!!!

    Looking forward to more! 🙂

  4. Baker says:

    Thanks for the recipe. How important is the xanthan gum? I tried making these without it and a had a big issue with bake time. Basically, they ended up taking over 30 mins, and started to burn on top so I had to just pull them out before they were done. Any ideas what could be wrong?

    Also, is the recipe for 6 regular-sized muffins? I ended up with 8 semi small ones.

    • Paola says:

      Hi there! The xanthan gum is important, but the lack of it wouldn’t make it take longer. It sounds like there was too much liquid in your batter? Did you use homemade or canned pumpkin puree? Also different brands of coconut flour can absorb liquids differently (also depending on your climate?)…. Regarding size, I do get 6 regular-sized muffins out of this recipe (like the ones in the pics). xo Paola

  5. Rayan says:

    I really enjoyed the pumpkin cupcakes! Thank you for this recipe. I didn’t have pecans so I used walnuts instead. I don’t cook with artificial sweeteners because they kick me out of Keto. I did use organic honey in small qualities and it still came out well. I am really enjoying your recipes. I would love any tips that you have around baking with honey. Thanks again.

    • Paola says:

      Hi Rayan! That’s awesome, so glad you’re enjoying them! When cooking with honey I would generally suggest adding a teaspoon or two of arrowroot powder to keep the batter from coming out too wet. Hope this helps! xo Paola

      • Rayan says:

        Thanks so much for the response. So, for two tablespoons of honey, I should use a teaspoon of arrowroot powder? I’ve never use arrowroot powder so I’m not sure how much to use.

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