I can’t get over how these pumpkin pie cupcakes deliver creamy spiced filling, sweet cinnamon crumble, and low carb paleo goodness in every bite. Mini pumpkin pies this easy have no business being this irresistible.

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I’m obsessed with these pumpkin pie cupcakes because they hit that thick, custardy pie filling vibe without making me commit to a whole slice situation. I get the pumpkin puree flavor I want, plus that cinnamon crumble on top that gives every bite a little crunchy drama.

But the best part is how dessert-y they taste while still staying low carb, paleo, gluten-free, dairy-free, and nut-free. No sad “healthy treat” energy here.

Just sweet, spiced, mini pumpkin pies in cupcake form. And yes, I absolutely eat one straight from the fridge when the craving shows up after dinner every time.

Ingredients

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Pumpkin puree keeps these cupcakes soft, cozy, and very pumpkin pie-ish.
Eggs bring structure, protein, and that custardy bite you want.
Coconut milk makes them rich without needing regular dairy.
Melted coconut oil adds moisture, so they don’t taste dry or “healthy.
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Powdered sweetener keeps things low carb, but still dessert-worthy.
Coconut flour soaks up moisture and gives the cupcakes a tender crumb.
Baking powder helps them puff up instead of turning dense.
Cinnamon, ginger, nutmeg, and cloves bring that classic fall spice vibe.
Vanilla rounds everything out and makes the pumpkin taste warmer.
Shredded coconut gives the crumble a chewy-crisp little crunch.
Chilled coconut oil helps the topping clump up like a real crumble.
Plus, salt keeps the sweetness from feeling flat.
Basically, it’s pumpkin pie energy in a cupcake wrapper.

Ingredient Quantities

For the cupcakes – 1 cup (240 g) canned pumpkin puree

For the cupcakes – 3 large eggs

For the cupcakes – 1/3 cup (80 ml) full fat canned coconut milk

For the cupcakes – 1/4 cup (60 ml) melted coconut oil

For the cupcakes – 1/2 cup (100 g) powdered erythritol or monk fruit sweetener

For the cupcakes – 1/4 cup (30 g) coconut flour, lightly packed

For the cupcakes – 1 teaspoon baking powder

For the cupcakes – 1 teaspoon ground cinnamon

For the cupcakes – 1/2 teaspoon ground ginger

For the cupcakes – 1/4 teaspoon ground nutmeg

For the cupcakes – 1/8 teaspoon ground cloves

For the cupcakes – 1/4 teaspoon fine salt

For the cupcakes – 1 teaspoon vanilla extract

For the crumble topping – 1/2 cup (40 g) unsweetened shredded coconut

For the crumble topping – 2 tablespoons (16 g) coconut flour

For the crumble topping – 2 tablespoons (30 ml) solid coconut oil, chilled and grated or cut into small pieces

For the crumble topping – 3 tablespoons (30 g) powdered erythritol or monk fruit sweetener

For the crumble topping – 1 teaspoon ground cinnamon

For the crumble topping – pinch of fine salt

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.

2. In a medium bowl whisk together 1 cup canned pumpkin puree, 3 large eggs, 1/3 cup full fat canned coconut milk, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract until smooth.

3. In a separate bowl combine 1/2 cup powdered erythritol or monk fruit, 1/4 cup coconut flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1/4 teaspoon fine salt.

4. Add the dry ingredients to the pumpkin mixture and stir until fully incorporated and a thick batter forms.

5. Divide the batter evenly among the prepared muffin cups, filling each about three quarters full.

6. For the crumble topping combine 1/2 cup unsweetened shredded coconut, 2 tablespoons coconut flour, 3 tablespoons powdered erythritol or monk fruit, 1 teaspoon ground cinnamon, and a pinch of fine salt in a bowl.

7. Cut or grate 2 tablespoons solid chilled coconut oil into the crumble mixture and use your fingertips or a fork to rub until coarse crumbs form.

8. Sprinkle the crumble evenly over each cupcake, gently pressing some topping onto the batter so it adheres.

9. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out mostly clean. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely before serving.

Equipment Needed

1. 12-cup muffin tin (plus paper liners or oil for greasing)
2. Oven
3. Medium and small mixing bowls (2 bowls)
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Grater or sharp knife and cutting board (for chilled coconut oil)
7. Fork or pastry cutter (to rub crumble)
8. Wire cooling rack and toothpick

FAQ

Q: Can I make these cupcakes nut free and dairy free? A: Yes. The recipe is already dairy free. To keep them nut free, ensure your shredded coconut and coconut flour are processed in a nut free facility and avoid any almond or other nut additions.

Q: What oven temperature and baking time should I use? A: Bake at 350°F (175°C) for about 18 to 22 minutes, until the centers are set and a toothpick comes out mostly clean. Start checking at 16 minutes to avoid overbaking.

Q: How do I avoid soggy cupcakes from the pumpkin? A: Use well drained canned pumpkin puree, measure by weight if possible, and do not overfill liners. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a rack to finish cooling so steam escapes.

Q: Can I substitute the eggs to make them vegan? A: Egg replacements are challenging here because eggs provide structure. Two flax or chia eggs (2 tbsp ground flax or chia + 6 tbsp water) may work, but expect a denser, moister texture and slightly different rise.

Q: Can I use a different sweetener? A: Yes. Erythritol or monk fruit are recommended for low carb. You can use 1 to 1.25 cups powdered Swerve or another granular low carb sweetener ground to a powder. If using liquid sweeteners, reduce other liquids and note texture and baking times will change.

Q: How should I store, refrigerate, or freeze them? A: Store cooled cupcakes in an airtight container in the fridge for up to 5 days. For longer storage, freeze unfrosted cupcakes in a single layer on a sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw in the fridge or at room temperature before serving.

Pumpkin Pie Cupcakes With Crumble Topping (Paleo, Low Carb) Recipe Substitutions and Variations

Canned coconut milk
- Full fat coconut cream, thinned with 1 to 2 tablespoons water (keeps coconut flavor and richness)
- Heavy cream (lower in coconut flavor, similar richness; not paleo)
- Unsweetened almond milk plus 1 tablespoon melted coconut oil (lighter, preserves fat content)
Powdered erythritol or monk fruit sweetener
- Allulose, 1:1 by volume, powdered if possible (similar sweetness and browning)
- Powdered Swerve or other erythritol blend, 1:1 (works interchangeably)
- Confectioners-style stevia blend, reduce quantity to taste and watch for aftertaste
Coconut flour
- Finely ground blanched almond flour, use about 3 to 4 times the volume and reduce eggs/liquid accordingly
- Psyllium husk powder, use sparingly plus extra liquid to bind (for lower carb texture)
- Sunflower seed flour, 1:1 but may cause slight green discoloration when combined with baking soda
Unsweetened shredded coconut (crumble topping)
- Chopped pecans or walnuts, toasted for extra crunch
- Slivered almonds, lightly chopped and toasted
- Pork rind crumbs (for ultra low carb, savory-sweet contrast), pulse to coarse texture

Pro Tips

1. Make the batter ahead and rest it 10 to 15 minutes before scooping. Coconut flour absorbs a lot of liquid, so a short rest helps the batter thicken evenly and gives a more tender crumb.

2. Use room temperature eggs and slightly warm coconut milk so the batter emulsifies smoothly. This helps prevent dense spots and gives a lighter texture.

3. For a more pronounced crumble, chill the grated or cubed coconut oil in the freezer for 5 to 10 minutes before cutting into the topping. Handle it quickly so the pieces stay cold and create distinct, crunchy bits when baked.

4. Keep an eye on oven hot spots and rotate the pan halfway through baking if needed. If the crumble browns too fast, tent with foil for the last few minutes to avoid burning while the centers finish baking.