Keto Pumpkin Pie Cupcakes
Savor the rich, spiced pumpkin in these healthy, guilt-free, delightful mini treats.
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Cupcakes
- 3/4 cup pumpkin puree
- 1/3 cup brown sugar replacement sweetener
- 1/4 cup heavy whipping cream
- 1 large egg room temperature
- 1/2 tsp vanilla extract
- 3 tbsp coconut flour
- 1 tsp pumpkin pie spice
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- salt Pinch
Instructions
- First, warm up your oven to 350°F. Prepare 6 muffin cups by lining them with silicone or parchment liners.
- In a spacious bowl, combine the pumpkin puree, sweetener, heavy cream, egg, and vanilla extract. Whisk them together until they are smoothly blended.
- Gently add all the dry ingredients (coconut flour, pumpkin pie spice, baking powder, baking soda, and salt) into the wet mixture. Whisk until you have a smooth batter. If it seems too thin, you can add a little more coconut flour, one teaspoon at a time.
- Pour the batter evenly into your prepared muffin cups. Bake for 25 to 30 minutes, or until the tops are lightly puffed and feel just set. Let them cool completely in the pan after removing from the oven.
- For best results, chill the cupcakes in the refrigerator for at least an hour before serving. A generous dollop of whipped cream makes them extra special!
Notes
For best results, chill the cupcakes in the refrigerator for at least an hour before serving. A generous dollop of whipped cream makes them extra special!
Nutrition Information (per serving):
Calories: 70 kcal
Total Carbs: 5.1g
Net Carbs: 2.9g
Fats: 4.1g
Protein: 1.7g
Calories: 70 kcal
Total Carbs: 5.1g
Net Carbs: 2.9g
Fats: 4.1g
Protein: 1.7g
