Description
Delicious low carb pumpkin pie cupcakes perfect for fall.
Ingredients
Scale
- 15 oz pumpkin puree (not pie filling)
- 2 eggs
- 1 tsp maple extract
- 1 tsp vanilla extract
- 1 tsp vanilla liquid stevia
- 1/2 cup heavy cream
- 1/4 cup coconut flour
- 1/4 cup ground flaxseed
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup Monk Fruit Allulose sweetener
Instructions
- Preheat oven to 350 degrees.
- Place the pumpkin, eggs, extracts, liquid stevia and heavy cream into a stand mixer and blend until combined.
- Whisk the remaining ingredients in another bowl.
- With the mixer on low, slowly add the dry ingredients to the wet in the mixer.
- Mix until fully incorporated.
- Use silicone cupcake liners or spray a 12 capacity muffin pan with olive oil cooking spray.
- Fill each muffin cup and bake for 30 minutes.
- Cool for 15 minutes then use a knife to loosen around edges.
- Keep in muffin pan and refrigerate for one hour.
- Remove from pan and frost as desired.
Notes
- Nutrition Info is without frosting.
- Carbs: 3g
- This recipe was first published in September 2015 and updated and reposted with video in September 2020.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 80
- Sugar: 1g
- Sodium: 92mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 27mg