These Pumpkin Pie Spice cupcakes have a sweet crunch and creamy frosting but won’t leave you feeling a sugar crash or brain fog the way that traditional cupcakes do. We love the warming spices of cinnamon, ginger, nutmeg and cloves, we hope you enjoy these as much as we already have!
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 cup almond flour
2 tablespoons coconut flour
1 tablespoon ground flax seed
½ teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon pumpkin pie spice
2 tablespoons erythritol
2 large eggs
1 teaspoon pure vanilla extract
½ cup pumpkin puree
2 tablespoons butter, melted
4 tablespoons plain cream cheese
4 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
2 tablespoons powdered erythritol
Preheat your oven to 350 degrees Fahrenheit.
Mix all cupcake dry ingredients in one bowl and the wet ingredients in another bowl. Gently combine them until a smooth batter has formed.
Fill 12 cupcake molds lined with silicone or paper liners 2/3 full.
Bake in the oven for 15 minutes, or until a toothpick pierced in the middle of each cake comes out clean.
Remove from the oven and allow to cool before frosting and garnishing with an optional sprinkle of pumpkin pie spice.
To prepare the frosting, mix cream cheese, pumpkin puree, powdered erythritol and pumpkin pie spice together very well and set aside.
Net Carbs: 7