These Keto Pumpkin Spice Cupcakes with Marshmallow Frosting have all the deliciously sweet flavors of fall while still being sugar free and gluten free.

IT’S THE SEASON OF LOW CARB PUMPKIN RECIPES GALORE

If pumpkin spice latte season is your favorite time of year, then Pumpkin Spice Cupcakes with Marshmallow Frosting are going to be your go-to fall recipe for sugar free cupcakes. Lightly sweetened, perfectly pumpkin spiced, fluffy gluten free cupcakes, topped with a keto marshmallow frosting. It’s what keto pumpkin recipe dreams are made of.

Really, this is the best option for a low carb pumpkin recipe because while it is delicious year round, it has you covered for all of the holiday functions, work parties, family get togethers etc. From a sugar-free Halloween to a keto Thanksgiving, we’ve got you!

HOW TO MAKE GLUTEN FREE PUMPKIN SPICE CUPCAKES

The problem with most gluten free baking mixes is that they are usually very high in carbs, and you can’t always rely on the ingredient quality. Making gluten free desserts from scratch means that I can guarantee that the best quality ingredients are used, with no chance of cross contamination, and no carb-heavy flour substitutes.

For this recipe, I’m using a blend of almond flour with a little bit of coconut flour. Almond flour is a great option for low carb baking, as it has a decent amount of fiber and very little net carbs. Coconut flour is more absorbent, so if you change the ratios, I can’t guarantee this recipe will turn out. Best to just use the ratios as they are listed in the recipe card below.

Something to note: this recipe calls for unsweetened pumpkin puree, not to be confused with pumpkin pie filling. The only ingredient on your canned pumpkin puree should be pumpkin, that’s it.

Keto desserts are still delicious, even when they are sugar free and dairy free

If you’ve never attempted sugar free baking, there’s really nothing to fear. There are so many great options that make keto baking easy, but one of my favorite sugar substitute brands is Swerve, because they have a 1:1 low carb swap for classic granular sugar. I also like to use Lakanto’s powdered sugar substitute, made with monk fruit — it’s a little sweeter so you can use it as a 2:1 swap for regular powdered sugar.

So you’re a veteran keto baker, but you still find attempting a dairy free keto dessert recipe to be a little intimidating? One thing that’s made a world of difference for me is this butter flavored coconut oil. I use it for everything, from boosted coffee to dairy free keto baking. It really does taste like butter! Check out my list below for some additional suggestions on substitutions.

Common substitutions for these gluten free cupcakes:

for butter: coconut oil, butter flavored coconut oil
for erythritol: monk fruit
for almond milk: coconut milk, cashew milk, heavy cream
for walnuts: almonds, pecans, sunflower seeds, or omit altogether

In addition to these keto pumpkin spice cupcakes, check out some of my other favorite low carb pumpkin recipes:

Pumpkin Spice Cupcakes with Marshmallow Frosting

Author: Kyndra Holley
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 cupcakes 1x

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Scale

Ingredients

For the pumpkin spice cupcakes:

3/4 cup blanched almond flour (get it here)
1/4 cup granular erythritol (I use this brand)
3 tablespoons coconut flour (I use this brand)
2 tablespoons chopped walnuts
1 teaspoon baking powder
3/4 teaspoon ground chia seeds (get them here)
1 1/2 teaspoons Pumpkin Pie Spice (get the recipe here)
1/4 teaspoon sea salt
2 large eggs, separated
2 tablespoons butter, coconut oil, or butter flavored coconut oil, melted
1 teaspoon pure vanilla extract (get it here)
1/2 teaspoon apple cider vinegar
1/4 cup unsweetened almond milk
1/3 cup plus 1 tablespoon unsweetened pumpkin puree (get it here)

For the Marshmallow Frosting:

4 large egg white, room temperature
1 cup powdered erythritol or monk fruit (get it here)
1/4 teaspoon cream of tartar (get it here)
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract

Instructions

For the pumpkin spice cupcakes:

Preheat the oven to 350°F.
In a large mixing bowl, combine the almond flour, erythritol, coconut flour, walnuts, baking powder, ground chia, pumpkin pie spice, and salt. Mix until all ingredients are well combined.
Place the egg whites in a mixing bowl and use an electric mixer to whip until stiff peaks form.
In a third large mixing bowl, beat the egg yolks for about 30 seconds. Add the butter, vanilla extract, apple cider vinegar, almond milk, and pumpkin puree. Whisk until all ingredients are well combined.
Add the dry ingredients to the egg yolk mixture and using a rubber spatula, stir to combine.
Gently fold the whipped egg whites into the mixture, being careful not to overmix and deflate the egg whites.
Divide the mixture evenly between 6 wells of a muffin pan, silicone muffin pan, or silicone muffin cups.
Bake for 25 to 30 minutes or until the tops are lightly browned and you can insert a toothpick in the center and remove it without anything sticking to it. (Start checking around the 22 minute mark)

For the marshmallow frosting:

Set up a double boiler by placing a heatproof bowl on top of a saucepan filled with about 1 inch of simmering water. Make sure that the bowl is not touching the water and is suspended above the water line by the rim of the pan.
Place the egg whites, erythritol, cream of tartar and salt in the bowl and using an electric mixer or electric whisk, whisk for 4 minutes.
Remove the bowl from the heat and continue whisking or transfer the mixture to a stand mixer for 7 to 9 minutes until the frosting is thick. Once the frosting is nice and thick, gently fold in the vanilla extract.
Spoon the frosting into a piping back and pipe each cupcake with the marshmallow frosting.
Sprinkle each cupcake with a tiny pinch of pumpkin pie spice before serving. Store leftovers in the refrigerator for up to 3 days.