Pumpkin Pie Cupcakes
Oct 30, 2018
With halloween just around the corner, every store is now fully stoked with chocolate and candy just calling out our name. (reese's anyone?). Especially if you have kids, this can be a hard time of year to flex that self control and not eat anything sweet. But as you all know, at Get Real to Heal we're all about having our cake and eating it too, so we came up with this delicious low-carb pumpkin pie cupcake recipe. You can eat this guilt free while everyone else fills up on candy (although they're a crowd pleaser and even the kids will want more).
Ingredients
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 3 tbsp coconut flour
- 1 tsp pumpkin pie spice
- Pinch salt
- 3/4 cup pumpkin puree
- 1/3 cup Swerve Brown or Swerve Granular
- 1/4 cup heavy whipping cream
- 1 large egg
- 1/2 tsp vanilla
Instructions
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Preheat your oven to 350F and line 6 muffin cups with parchment liners.
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In a small bowl, whisk together the dry ingredients (coconut flour, pumpkin pie spice, baking powder, baking soda, and salt)
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In a large bowl, whisk wet ingredients (pumpkin puree, sweetener, cream, egg, and vanilla) until well combined. Whisk in dry ingredients. If your batter seems very thin, whisk in an additional tbsp of coconut flour.
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Divide among muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in pan.
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Refrigerate for at least one hour before serving. Dollop whipped cream generously on top.
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