Low Carb Pumpkin Spice Cupcakes

Low Carb Pumpkin Spice Cupcakes

I know it’s kind of blasphemy to say this at this time of year, but I have never been a big fan of pumpkin-flavored or pumpkin spiced foods. I can probably count my average yearly pumpkin spice latte consumption on one hand, and the number of times I’ve had pumpkin pie on the other. With that said…this week I was craving pumpkin spice.

I picked up some pumpkin puree and pumpkin spice with the goal of maybe making some sugar free mini pumpkin pies or something, but I came up with these low carb pumpkin spice cupcakes instead. They are a bit easier to eat on the go, and if you skip the frosting, you don’t have to feel bad about having one with your morning coffee!

Keto Pumpkin Spice Cupcakes

Low Carb Pumpkin Spice Cupcakes

Keto Pumpkin Spice Cupcakes These low carb pumpkin spice cupcakes are packed with fall flavor and perfect topped with a little keto cream cheese frosting! Per cupcake: 130kcal, 12g fat, 4.5g protein, 3.8g total carbs – 1.8g fiber = 2g net carbs

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 12
  • Yield: 12 cupcakes

Ingredients

  • 4 large eggs, plus 1 white
  • 1/2 cup (~113g) butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup (~250g) unsweetened pureed pumpkin
  • 1/2 cup almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon vanilla or unflavored whey protein powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup keto-friendly granulated sweetener (such as Swerve or Lakanto)

Instructions

  1. Preheat oven to 375F. Prepare a cupcake pan by lining with paper or silicone cups, or greasing thoroughly with coconut oil.
  2. In a large mixing bowl, whisk together eggs and egg white. Add pumpkin, butter, and vanilla extract, and mix until smooth.
  3. In a separate bowl, combine dry ingredients: almond flour, coconut flour, protein powder, spices, baking powder, sweetener, and salt. Mix until well combined.
  4. Add dry ingredients to the pumpkin/egg mixture. Stir until no lumps remain and ingredients are well combined.
  5. Pour batter into prepared pan, dividing evenly into 12 cups. Bake for 25-30 minutes in preheated oven, or until golden brown and firm to the touch.
  6. If serving with frosting, allow cupcakes to fully cool before topping. Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.



Notes:

  • Need a quick cream cheese frosting? Beat 4oz of softened cream cheese with 1oz of softened butter, 1/2t of vanilla extract, 1 scoop of vanilla or cinnamon bun WakeShake, and sweeten to taste. Pick up the WakeSake for 10% off when you use the code TKW10 here.
  • This batter can be a bit “stickier” than others, so I really recommend using nonstick baking cups if you have them.
  • If you’re skipping the frosting, these are also pretty tasty served warm with a little butter!

Low Carb Pumpkin Spice Cupcakes

 

 

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