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Pumpkin Cupcake Recipe with Maple Cream Cheese Frosting

September 24, 2025 By Sarah Hardy 19 Comments

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Easy Pumpkin Cupcakes with Cream Cheese Frosting: Perfect Pumpkin Cupcake Recipe

If you're looking for a cozy fall dessert that feels a little fancy—but is still totally on plan—you're going to love these pumpkin cupcakes with cream cheese frosting.

They’re tender, spiced just right, and topped with a luscious, maple-kissed frosting that will have your family asking for seconds (and maybe thirds). These are the perfect sweet treat for chilly afternoons, fall potlucks, or just curling up with a warm cup of coffee and something a little special.

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Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting (Low Carb, Sugar Free, THM-S) #trimhealthymama #thms #thm #pumpkinspice #maple #lowcarb #sugarfree #glutenfree

Why You’ll Love This Pumpkin Cupcake Recipe

These cupcakes are:

  • Low carb, sugar-free, gluten-free, and THM-S
  • Flavored with real pumpkin and warm fall spices
  • Topped with creamy, dreamy frosting that brings it all together

Whether you're prepping for a church gathering, family night, or just baking something cozy for yourself, these easy pumpkin cupcakes check every box.

What Makes a Pumpkin Cupcake Actually Good?

We’ve all had a “meh” cupcake before—dry, bland, or crumbly. Not these. The key to the perfect pumpkin cupcake is a soft, moist crumb, rich pumpkin flavor, and a hint of tangy sweetness from the cream cheese frosting.

And bonus: they're still totally on plan for Trim Healthy Mama (and low-carb)!

The ingredients work together to give you a light and fluffy cupcake—not too dense, not too airy. Just right.

And if you’re using THM Baking Blend, you’ll get that perfect texture while still keeping things low carb.

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting (Low Carb, Sugar Free, THM-S) #trimhealthymama #thms #thm #pumpkinspice #maple #lowcarb #sugarfree #glutenfree

It is no secret that I love pumpkin! Pumpkin Cake, Pumpkin Bars, Pumpkin Protein Bars, Pumpkin Pie, Pumpkin Spice Latte, the list goes on and on. So it is no surprise that I felt we needed a recipe for cupcakes!

Should I Use Canned Pumpkin or Homemade Pumpkin Puree?

Either one will work beautifully in this recipe. I usually use canned pumpkin puree (not pumpkin pie filling) because it's consistent and easy to keep on hand. Just be sure to check the label—it should say 100% pure pumpkin with no added sugar or spices.

If you’re using homemade pumpkin, I’d recommend draining off any excess liquid to avoid thinning out your batter. Either way, you’ll get that cozy pumpkin flavor that makes fall baking so special.

Tips to Moist Pumpkin Cupcakes Every Time

Here’s what helps keep these cupcakes nice and moist:

Use refined coconut oil (or your favorite neutral oil)—it keeps the cupcakes soft without adding coconut flavor.

Don’t overbake. Keep a close eye around the 20-minute mark. A toothpick should come out with moist crumbs, not totally clean.

Let your eggs and pumpkin come to room temperature before mixing—this helps everything blend smoothly for the best texture.

The pumpkin puree in this recipe adds not only flavor, but moisture—so your cupcakes come out tender and perfect every time.

The last time I made these pumpkin spice cupcakes, I had a small amount of batter left over. I poured the batter into a small ramekin and baked it. After it had cooled, I sliced it in half and made a mini layer cake! So delicious!

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting (Low Carb, Sugar Free, THM-S) #trimhealthymama #thms #thm #pumpkinspice #maple #lowcarb #sugarfree #glutenfree

What Spices Should I Use in Pumpkin Cupcakes?

You can’t have pumpkin spice cupcakes without warm, cozy spices. I like using a good pumpkin pie spice blend (you can make your own pumpkin spice blend or grab one from the store). That usually includes:

  • Cinnamon
  • Nutmeg
  • Ginger
  • Cloves
  • Sometimes a little allspice

These spices pair beautifully with the pumpkin and the maple cream cheese frosting. You can even sprinkle a little extra cinnamon on top of the frosted cupcakes for a pretty (and delicious) finish.

Let's Talk Frosting: Maple Cream Cheese Frosting

This cream cheese frosting is smooth, creamy, and just a little sweet—with a cozy maple twist that makes it extra special.

Easy Variations for Every Preference

You can totally make these your own! Try these ideas:

  • Swap the maple extract for vanilla or cinnamon
  • Add chopped walnuts or sugar-free chocolate chips to the batter
  • Top with a pecan or a sprinkle of pumpkin pie spice
  • Use the batter to make a mini pumpkin cake or even pumpkin bread

How to Store These Pumpkin Cupcakes with Cream Cheese Frosting

Store frosted cupcakes in an airtight container in the fridge. They’ll keep for 3–4 days.

Let them sit at room temperature for 10–15 minutes before serving, allowing the frosting to soften slightly. You can also freeze the unfrosted cupcakes and add the frosting fresh when you're ready to enjoy them.

More Pumpkin Recipes

If you love these cupcakes, you’ll definitely want to check out my Healthy Fall Dessert Collection—packed with cozy, comforting desserts.

These pumpkin cupcakes with cream cheese frosting are one of my favorite fall treats—rich, moist, spiced, and topped with sweet, creamy goodness.

If you make them, I’d love to hear how they turned out. Share in the comments or tag me on social media so I see your creations.

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting (Low Carb, Sugar Free, THM-S) #trimhealthymama #thms #thm #pumpkinspice #maple #lowcarb #sugarfree #glutenfree
Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting (Low Carb, Sugar Free, THM-S) #trimhealthymama #thms #thm #pumpkinspice #maple #lowcarb #sugarfree #glutenfree

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

These pumpkin spice cupcakes are a tender burst of flavor in your mouth! Perfect with a good cup of coffee for an afternoon treat. This recipe is low carb, sugar free, and a Trim Healthy Mama S Fuel.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 14 Cupcakes
Calories: 191kcal
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Ingredients

  • 1 ½ Cups Trim Healthy Mama Baking Blend
  • 1 ¼ Cups Erythritol or the equivalent of your favorite sweetener
  • 1 Teaspoon Baking Soda
  • 3 Teaspoon Baking Powder
  • ½ Teaspoon Mineral Salt
  • ½ Cup Melted Coconut Oil I use refined coconut oil so there is no coconut flavor.
  • 2 Teaspoon Vanilla
  • 4 Eggs
  • ¼ Cup Pumpkin Puree
  • 2 Teaspoon Pumpkin Pie Spice
  • ¾ cup water

For the Frosting

  • 1 8 Ounce Cream Cheese, Softened
  • 3 Tablespoons Low Carb Powdered Sugar or Gentle Sweet
  • 3 Tablespoons Heavy Whipping Cream
  • 1 Teaspoon Maple Extract
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Instructions

  • Preheat oven to 350.
  • Prepare a 12 cup Cupcake pan with liners and spray with coconut oil.
  • In a large bowl, combine all dry ingredients.
  • Gradually add in wet ingredients and mix well.
  • Measure out roughly ¼ cup of mixture into each cupcake liner.
  • Bake for 25-30 minutes, or until tops of cupcakes are dry.
  • Allow to completely cool.

For the Frosting:

  • Mix all ingredients together and beat with a mixer for 2-3 minutes, or until frosting begins to stiffen.
  • Frost cupcakes and enjoy!

Notes

If you do not have the Trim Healthy Mama Baking Blend, you can use ½ cup each of almond flour, coconut flour, and flax meal.

Nutrition

Serving: 1Cupcake | Calories: 191kcal | Carbohydrates: 7g | Protein: 6g | Fat: 17g | Fiber: 5g

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    Recipe Rating




  1. Therese Mulcahy

    November 09, 2017 at 12:45 pm

    Would you consider making your recipes pinable on Pinterest? It is so much easier to save recipes that way .

    Reply
    • Sarah Hardy

      November 09, 2017 at 1:08 pm

      All of my recipes can be pinned. 🙂 There is a Pinterest share button at the bottom of each post (below the recipe card). Also, if you hover over any photo, a Pin button should appear.

      Reply
  2. Jody Brinks

    November 15, 2017 at 7:21 pm

    Would you use super sweet for the cupcakes? 3 Tbsp+2 tsp?

    Reply
    • Sarah Hardy

      November 16, 2017 at 5:38 pm

      If using Super Sweet, I would probably start with 1/4 cup, then taste and add more if needed. 🙂

      Reply
  3. Julia

    November 24, 2017 at 12:11 am

    Is it recommended to refrigerate the cupcakes? They aren't frosted yet...I'm making the frosting n the morning

    Reply
    • Sarah Hardy

      November 24, 2017 at 8:35 am

      I wouldn't worry about it if its just overnight, but if it were three or four days I probably would. I would recommend refrigerating them after you frost them.

      Reply
  4. Kelli

    September 30, 2018 at 3:44 am

    So a total of if 2 3/4 cups of sweetener? That seems like a lot!

    Reply
    • Sarah Hardy

      October 01, 2018 at 2:15 pm

      No, there is only 1 1/4 Cups of erythritol. The 1 1/2 Cups is Baking Blend.

      Reply
      • Ginny

        October 03, 2022 at 1:19 pm

        Have you tried making this recipe in a 9x13 or other baking pan?

        Reply
        • Sarah Hardy

          September 26, 2025 at 11:24 am

          No, I've not, but I do have a pumpkin bars recipe!

          Reply
  5. Nicki

    October 09, 2019 at 8:52 am

    5 stars
    These are AMAZING! I have never been one to enjoy pumpkin, or anything pumpkin spice. But this has changed the game. I made my own pumpkin spice, whipped it up in no time, and enjoyed their soft, delicious goodness. I was surprised by the amount of rise I got from them, and their tenderness, with using the baking blend. This is a keeper for sure!
    I also made a caramel apple version (sub homemade applesauce for the pumpkin in equal amounts, and caramel extract in the frosting instead of maple.) AND banana creme version (sub banana for pumpkin in equal parts, add 1/4c pecans/walnuts, and use French vanilla flavor in the frosting). Thank you so much for this recipe!

    Reply
  6. Dawnella

    October 04, 2020 at 4:16 pm

    5 stars
    This recipe is absolutely delicious but my batter seemed rather thick is it supposed to be that way? it was not pourable at all.

    Reply
    • Sarah Hardy

      April 06, 2021 at 9:17 am

      Yes, it is quite thick.

      Reply
  7. Mary Beth

    October 15, 2021 at 3:30 pm

    Would I be able to sub the sweetener for gentle sweet 1:1? Thanks for the delicious looking recipe! Can’t wait to try it!!

    Reply
    • Sarah Hardy

      November 03, 2021 at 9:57 am

      You wouldn't need quite as much Gentle Sweet as it is sweeter than plain xylitol.

      Reply
  8. Janice Bihn

    September 25, 2023 at 11:41 am

    These would be gluten free as well, correct?

    Reply
    • Sarah Hardy

      September 27, 2023 at 1:17 pm

      Correct. ❤️

      Reply

Trackbacks

  1. Ultimate Trim Healthy Mama Friendly Pumpkin Roundup | My Montana Kitchen says:
    September 7, 2018 at 10:54 pm

    […] Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting […]

    Reply
  2. Mouthwatering Pumpkin Keto Recipes With Cream Cheese says:
    January 26, 2019 at 5:49 pm

    […] Pumpkin Spice Cupcakes With Maple Cream Cheese Topping– We all know spice works extremely well with pumpkin but what I did not know, until I read this recipe, was that maple is a hit with cream cheese.  […]

    Reply

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