Print

Keto Halloween Pumpkin Spice Cupcakes

Print Recipe

Soft keto pumpkin spice cupcakes with simple cream cheese spider webs. Low carb, gluten free, and party ready for Halloween. Clear steps, common pantry items, fast bake.

Ingredients

Scale

Cupcakes

  • 2 cups (200 g) fine blanched almond flour

  • 2 tbsp (16 g) coconut flour

  • 2 tsp baking powder

  • 2½ tsp pumpkin pie spice

  • ¼ tsp salt

  • 1 cup (240 g) pumpkin purée (plain, not pie filling)

  • 4 large eggs

  • ¾ cup (150 g) granulated allulose or erythritol

  • ½ cup (113 g) unsalted butter, melted and slightly cooled

  • ¼ cup (60 ml) heavy cream

  • 2 tsp vanilla extract

Cream Cheese Web Frosting

  • 8 oz (226 g) cream cheese, softened

  • 4 tbsp (56 g) unsalted butter, softened

  • ½–¾ cup (60–90 g) powdered allulose or erythritol, to taste

  • 1 tsp vanilla extract

  • 1–3 tbsp heavy cream, for thinning a small portion to pipe

Optional Dark Glaze (for contrast)

  • ¾ cup (130 g) sugar free dark chocolate chips

  • ¼ cup (60 ml) heavy cream

Instructions

  • Heat oven to 350°F (175°C). Line a 12 cup muffin pan with paper liners.

  • Whisk almond flour, coconut flour, baking powder, pumpkin spice, and salt in a bowl.

  • In another bowl, whisk pumpkin, eggs, sweetener, melted butter, cream, and vanilla until smooth.

  • Fold wet mix into dry mix just until combined. Do not over mix.

  • Divide batter among liners. Bake 18–22 minutes, until a toothpick comes out mostly clean. Cool 5 minutes in the pan, then cool fully on a rack.

  • Frosting: Beat cream cheese and butter until smooth. Beat in powdered sweetener and vanilla. Remove ¼ cup of this frosting and thin with 1–3 tbsp cream until it pipes in thin lines.

  • Optional glaze: Warm cream to steaming, pour over chocolate chips, wait 2 minutes, stir smooth. Spoon a thin layer on cooled cupcakes and let set 15–20 minutes.

  • Pipe webs: On each cupcake, pipe 3–4 thin circles with the thinned frosting. Drag a toothpick from center to edge 6–8 times to make a web.

  • Chill 15 minutes to set. Serve.

Notes

  • Use fine blanched almond flour for the best soft crumb.

  • Allulose gives a softer bite; erythritol bakes a little drier. Both work.

  • If web lines break, the icing is too thick. Add a little cream. If lines spread, whisk in a spoon of thick frosting.

  • For minis, bake 10–12 minutes and pipe tiny webs.

  • Store frosted cupcakes in the fridge 4–5 days. Unfrosted cupcakes freeze up to 2 months.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-pumpkin-spice-cupcakes-with-cream-cheese-webs/