These healthy pumpkin pie cupcakes are a delicious, lower calorie treat that’s easier than pie to make. With ingredients like canned pumpkin and oat flour, these delicious cupcakes are actually good for you! NO butter or oil needed.
While this isn’t exactly pie, it sure does taste like it.
Ah, how can I describe these? How about handheld pumpkin pie? Creamy, flavorful bites of Fall-spiced Heaven??
Yes friends, these are all that and a bag of oats.
I use the word ‘cupcake’ loosely, as the only thing resembling such a confection is the shape and baking vehicle.
As you can kind of see in the photos, these actually are more like mini pumpkin pies, in that they have the traditional custard-y taste and soft bite, minus the crust.
Ingredients and substitutions
- Oat flour – Be sure to use a food scale to measure your flour for best results!
- Baking powder
- Baking soda
- Sea salt
- Pumpkin pie spice
- Stevia
- Coconut sugar – Any granulated sugar will work.
- Pumpkin puree
- Eggs
- Vanilla extract
- Milk – Any milk you like.
Directions
Mix the dry ingredients and wet ingredients in separate bowls; then, combine to create the batter.
Dollop the batter into about 18 WELL-OILED muffin cups. Don’t use paper muffin cups for this recipe, as they tend to stick.
Bake the cupcakes for 15-16 minutes.
Recipe tips
This recipe is sweetened with a combination of coconut sugar and stevia, which helps to reduce both carbs and sugar grams.
There is NO oil or butter in the actual recipe. You do, however, need a good amount for your muffin pan. Again, don’t use paper muffin cups. Just liberally oil your muffin pans.
For the nutrition facts, there are only about 50 calories per cupcake, under five grams of sugar, and under 10 grams of carbs!
These are perfect for making the day of (or even a couple of days before) Thanksgiving, because the taste just gets better and better!
And the divot in the center is just begging for a spoonful of whipped cream.
Try my Pumpkin Cinnamon Rolls for even more healthy pumpkin goodness!
Healthy Pumpkin Pie Cupcakes
Ingredients
- ⅔ cup oat flour 60 grams
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ + ⅛ teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 6 Tablespoons coconut sugar
- ¼ teaspoon pure stevia
- 15 ounce can pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup milk of your choice
Instructions
- Preheat oven to 350 degrees.
- Oil or butter 18 muffin cups VERY WELL. These stick to paper muffin cups, so I don't recommend using them.
- In a medium bowl, whisk together the oat flour, baking powder, baking soda, salt, pie spice, and stevia.
- In a large bowl, mix the sugar with the wet ingredients (pumpkin, eggs, vanilla, milk).
- Stir everything together until smooth and well combined.
- Divide the batter equally among the muffin cups (I got about 18 good-sized cupcakes).
- Bake the cupcakes for 15-16 minutes, until a toothpick comes out clean.
- Cool the cupcakes for about 10-20 minutes (they will sink in the middle and become dense).
- Top with whipped cream and enjoy!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
These look sooo good! Definitely on my must-make-soon list 😀
THANK YOU FOR THIS!!!…Thanksgiving dessert….found!!…Thanks to your healthy minded culinary genius, I can now TRULY enjoy my pumpkin pie (a.k.a cupcakes)!!
You are simply another person to be thankful for on Thanksgiving…how appropriate!
Oops…forgot to add…Am I “missing” something?! Are these pumpkin pie SPICE muffins…or did I not see pumpkin purée listed as an ingredient?…Holy Moly they look moist at any rate!..Also are they a regular muffin or mini-muffin (to determine which pan size to use)…
Thanks for any enlightenment….I may just need a nap!!
Sorry about that. The recipe has been updated. 🙂
These look great! But one question — I don’t see pumpkin in the ingredients. Thanks!
Ha! I am so sorry, it has been updated. 😀
I normally do not eat things like cupcakes, but this recipe looks to be well worth trying! I love that I can enjoy these guilt-free.
I will be baking a pumpkin pie for Thanksgiving this year, but I doubt that I will eat any of it or any other dessert. I guess if I do have dessert it will depend on what’s left by the time we are ready for a snack… We’re going to be with the family of one of our daughters-in-law, so I have no idea what else will be there.
Healhty little custard cups? Sounds perfect! Pinned!
These look delicious! I love that you make your recipes healthy while still utilizing whole, real food ingredients and not adding chemicals or overly processed additives. It is always nice to find a great resource to recommend to patients!
Thank you!
HI Lauren,
These looks great! Awesome ingredients. I am sure many folks out there appreciate how you calculate calories. That is very unique. Great job!
Have a great Thanksgiving!
Looks great!
I love the pumpkin pie cupcake recipe for a morning snack! The simplicity of the recipes’ ingredients make it user friendly and quick to make. I would love more low calorie, low carb, sugar free, and GF muffin recipes you have created.
Hi Kim,
I can’t say, because I’m allergic to flax and can’t work with it, sorry!
mmm a sweet treat that is actually good for you. Fabulous!
I have been eyeing these for a while now and finally made them! My pumpkin obsession right now is slightly out of control, but ask me if I care. Lol I topped them with a little whipped cream like you suggested and they do taste just like little crustless pumpkin pies! We all loved them 🙂 My kids asked for seconds which I happily obliged. I stuck with one… for now, but will be having one later for sure.
I’m so happy you enjoyed these Sammi, thanks for the comment and sharing on IG! 🙂
What do I use to replace the stevia? Thanks so much
Hi Cristina,
I would add another 2-4 tablespoons of brown sugar. 🙂
Love them.
I used standard size silicone muffin baking “pans,” and no greasing is required.
I ended up with 11 muffins.
Definitely a make-again recipe. Thanks for sharing.
Char
Yay, so glad you liked them, thanks for your comment and rating!
These sound delicious. I love that you kept the total carbs down.
Oh my goodness, this looks incredibly delicious! I’m saving it and will make it for my hubby who has to stay away from sugar.
This looks incredibly delicious! I’m saving it and will make it for my hubby who has to stay away from sugar.
These are my new favorite cupcakes!