These healthy pumpkin pie cupcakes are a delicious, low calorie treat that's easier than pie to make. With ingredients like pumpkin and oats, these delicious cupcakes are actually good for you!
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.
Ingredients and substitutions
- Oat flour
- Baking powder
- Baking soda
- Sea salt
- Pumpkin pie spice - You can also use cinnamon.
- Stevia
- Coconut sugar - Any granulated sugar could work.
- Pumpkin puree
- Eggs
- Vanilla extract
- Milk - Any milk you like.
Recipe notes
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 asking for a spoonful of whipped cream!
If you like pumpkin, take a peek at these recipes
Dairy-Free Pumpkin Hot Chocolate
Healthy Pumpkin Pie Cupcakes
Ingredients
- ⅔ cup oat flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ + ⅛ teaspoon sea salt
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon pure stevia
- 6 Tablespoons coconut sugar
- 15 ounce can pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup milk of your choice
Instructions
- Preheat oven to 350 degrees.
- 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.
- Oil or butter 18 muffin cups VERY WELL. These stick to paper muffin cups, so I don't recommend using them.
- Divide the batter equally among the muffin cups (I got about 18 good-sized cupcakes).
- Bake the cupcakes for 15-18 minutes, until a toothpick comes out clean.
- Cool the cupcakes for about 10-20 minutes (they will sink in the middle a bit).
- 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!
Angie
This looks incredibly delicious! I'm saving it and will make it for my hubby who has to stay away from sugar.
Angie
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.
Janet
These sound delicious. I love that you kept the total carbs down.
Charlene Laakonen
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
Lauren
Yay, so glad you liked them, thanks for your comment and rating!
cristina
What do I use to replace the stevia? Thanks so much
Lauren
Hi Cristina,
I would add another 2-4 tablespoons of brown sugar. 🙂
Sammi @ Grounded & Surrounded
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.
Lauren
I'm so happy you enjoyed these Sammi, thanks for the comment and sharing on IG! 🙂
afracooking
mmm a sweet treat that is actually good for you. Fabulous!
Kim
Can "flax eggs" be substituted instead of the chickpea flour with good results?
Lauren
Hi Kim,
I can't say, because I'm allergic to flax and can't work with it, sorry!
Tammy
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.
Matt @ Runner Savvy
Looks great!
Amber
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!
Dr. Jennifer Weinberg, MD, MPH, MBE @ www.JenniferWeinbergMD.com
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!
Mary Frances @ The Sweet {Tooth} Life
Healhty little custard cups? Sounds perfect! Pinned!
Susan
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.
Adrienne @ Whole New Mom
These look great! But one question -- I don't see pumpkin in the ingredients. Thanks!
Lauren
Ha! I am so sorry, it has been updated. 😀
Donna
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!!
Lauren
Sorry about that. The recipe has been updated. 🙂
Donna
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!
Marianne
These look sooo good! Definitely on my must-make-soon list 😀