Copyright © 2020. Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff. It’s so easy! Sweetener: I use stevia. Did you know that right now, at least for the time being, I have a home-based keto bakery? I typically publish a new recipe once or twice per week. Want the new recipes in your inbox. https://thefrugalcaveman.com/keto-pumpkin-spice-cupcakes-with-maple-frosting My bakery doesn’t sell cupcakes. And a little addictive. https://www.mypcoskitchen.com/keto-low-carb-pumpkin-spice-cupcakes-recipe Pipe the frosting over the cupcakes and serve or refrigerate until ready to serve. Next, combine the flour, sweetener, oat fiber, baking powder, pumpkin pie spice, and salt in a large bowl. Please verify that a recipe fits your needs before using it. I like stevia glycerite because it nearly eliminates the aftertaste typical to other stevia products. https://www.fittoservegroup.com/low-carb-pumpkin-streusel-cupcakes Whisk … Add your granulated sweetener, pumpkin spice, baking powder and salt to the rest of your dry mix. Whip it with a hand mixer for 2-3 minutes. Using gluten free flours only, mix together blanched almond flour and coconut flour. All creamy pumpkin pie filling and sweet whipped cream topping A perfect low carb dessert for your healthy holidays. Frosting a still-warm cupcake will cause the frosting to melt. Mix all of the dry ingredients together in a large bowl. Preheat oven to 350 degrees F. Line 6 muffin cups with foil (not paper) liners and spray the liners with oil. Making the muffins: Cream the butter and sugar well using the electric hand mixer. Pumpkin puree: Make sure it’s pure pumpkin puree and not sweetened pumpkin pie filling. Recommended and linked products are not guaranteed to be gluten-free. Excerpts and links may be used, provided that full and clear credit is given to Mira Fioramore and My PCOS Kitchen with appropriate and specific direction to the original content. This pumpkin recipe is keto friendly and is made with homemade pumpkin. I recommend using cupcake liners to avoid any sticking issues. But, now it’s time to change it up some. Want the new recipes in your inbox? Almond flour and coconut flour give this keto muffin the perfect texture. Pour the mixture into lined and greased muffin cups. Nutrition. It’s best to use foil liners when baking these cupcakes. Here are the ingredients you’ll need to make these keto pumpkin cupcakes (this is an overview – the exact measurements are listed in the recipe card below): Eggs: I use large eggs in most of my recipes, this one included. For higher carb substitutions, you can use mashed sweet potatoes, mashed bananas, or unsweetened applesauce. On Instagram, @ketokouklanj says: “Made @yumhealth’s Keto pumpkin cupcakes and they were super delicious! https://www.fittoservegroup.com/low-carb-pumpkin-streusel-cupcakes www.tryketowith.me/2017/11/11/low-carb-pumpkin-spice-cupcakes For the ones in this recipe, I used a large round tip. I believe you could replace it with a granulated sweetener, although I haven’t actually tried that. Add the vanilla and mix together. These pumpkin cupcakes are a deliciously sugar free fall seasonal treat. Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes. How to make Keto Pumpkin Cake Preheat oven to 185ºC / 350˚F. Keto Pumpkin Cream Cheese Cupcakes. How to Make Keto Pumpkin Muffins. Keto Pumpkin Cupcakes are one of my most popular cake recipes in my keto home bakery. Made with keto cake mix – which cuts the prep time! https://www.sugarfreemom.com/recipes/low-carb-pumpkin-pie-cupcakes Tips for baking the best keto pumpkin muffins: Let the muffins cool for a few minutes before removing from the pan. Your email address will not be published. If you wish to share this recipe, simply provide a link back to my blog. Just thaw them in the fridge, or on the counter for a few hours. Remove from fridge 30 minutes before serving. Keto Pumpkin Cream Cheese Cupcakes. Scroll down to the recipe card for the detailed instructions. The frosting is amazing – creamy and very flavorful. You might need to add a little water if it’s too dry. Dip: Use this low carb pumpkin … line with parchment paper a 9×13 non-stick baking pan. Please keep in mind that I only tested this recipe with stevia. Pre-heat oven to 365 degrees. Grease a muffin tin with coconut oil or ghee, or line with baking cups. Low Carb Pumpkin Mousse Cupcakes: Instead of frosting, top your keto cupcakes with some healthy pumpkin mousse. Keto Pumpkin Cupcakes (Coconut Flour) | Healthy Recipes Blog In a large bowl, whisk pumpkin puree, sweetener, cream, egg, and vanilla until well combined. 3/4 tsp baking soda Transfer the cupcakes to a cooling rack and cool completely before enjoying. No need to … The cupcakes were super moist, great texture and had just the right amount of sweet.” She graciously allowed me to share her beautiful photos here: I love baking with pumpkin this time of year. Coconut flour: Since it’s highly absorbent, I recommend measuring it by weight and not by volume. A grande made with 2% milk will have a whopping 52 grams of carbs. Spoon the pumpkin batter evenly into 6 muffin holes to make 6 cupcakes. cream cheese frosting, cupcakes, pumpkin cupcakes, pumpkin muffins, pumpkin spice cupcakes, (or butter, ghee, lard, shortening, avocado oil). Privacy Policy The photos on this blog are copyright protected. https://www.sugarfreemom.com/recipes/low-carb-pumpkin-pie-cupcakes In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla and cinnamon. It’s best to use foil liners. Moist and crumbly pumpkin cupcakes that are gluten free, sugar free and egg free! You can either add dollops of frosting over each cupcake, or you can fill a piping bag with any tip you like and pipe the cream over the cupcakes. Transfer the frosting to a piping bag and pipe it on the cupcakes, or simply spread it on top of the cupcakes with a spatula. They taste much better at room temperature. * Percent Daily Values are based on a 2000 calorie diet. Next in another medium-sized bowl using an electric mixer beat the softened butter, cream cheese both sugar substitutes, vanilla extract. These keto pumpkin cupcakes can be frozen! 1/2 tsp salt. Grab a can of pumpkin and crack it open. Frost the cupcakes the way you want. In a medium-sized bowl measure, sift together the almond flour, spices, baking powder and set aside. 2- Line a 12 cup muffin tin with muffin liners or grease them with butter. Add the heavy cream, a little at a time, until it's all incorporated. Note 1:  You can use 1/2 cup of Lakanto Golden, or 1/2 cup of Sukrin Gold. My PCOS Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, PCOS Facial Hair, Electrolysis & Laser Hair Removal, Pumpkin Cupcakes with Cream Cheese Frosting. » not only is 100 % canned pumpkin puree, melted butter, cheese... Baking them fills the house with the liquid ingredients and then gradually add the eggs, one by,! Benight MS, RD, CPT for optimum freshness or along side your low carb breakfast a sweetener! 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