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Pumpkin Pie Cupcakes (Gluten-Free, Low Carb)

It's like eating a handheld pumpkin pie!
Course Dessert
Cuisine Cupcake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 18 cupcakes
Calories 56kcal
Author Lauren Goslin


  • 1 1/4 c. oats measured first, then ground into flour
  • 1/4 t. baking powder
  • 1/4 t. baking soda
  • 1/4 t. sea salt
  • 1 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp dried ginger
  • 1/8 tsp cloves
  • 1/4 tsp pure stevia
  • 6 T. natural granulated sugar
  • 15 oz can pumpkin puree
  • 2 eggs
  • 1 t. vanilla
  • 1 tsp molasses
  • 3/4 cup milk of your choice


  • Preheat oven to 350 degrees.
  • In a medium bowl, whisk together the oat flour, baking powder, baking soda, salt, spices, and stevia.
  • In a large bowl, mix the sugar with the wet ingredients (pumpkin, eggs, vanilla, molasses, milk).
  • Stir everything together until smooth and well combined.
  • You will need to either oil a muffin pan or use silicone muffin cups, otherwise the cupcakes will stick. If you use paper liners, give them a light spray of oil first.
  • Divide the batter among the muffin cups (I got about 18 good-sized cupcakes).
  • Bake the cupcakes for 20 minutes, until a toothpick comes out clean.
  • Cool the cupcakes for about 20 minutes (they will sink in the middle a bit).
  • Top with whipped cream and enjoy!


Nutrition facts are based on using regular sugar and unsweetened almond milk. WW SmartPoints: 2


Serving: 1g | Calories: 56kcal | Carbohydrates: 10.4g | Protein: 1.7g | Fat: 1.1g | Fiber: 1.4g | Sugar: 5.1g