Pumpkin Cupcakes

Wednesday, October 31, 2018

Words & Photography
by Amy Wadlington

I have a pretty mean sweet tooth so I see this holiday as a great opportunity to share my super easy, keto friendly pumpkin cupcake recipe.

Pumpkin Cupcakes
Yields 6 cupcakes

3 tbsp coconut flour
1 tsp pumpkin pie spice (or spicey oils!)
1/4 tsp baking powder
1/4 tsp baking soda
Pinch salt
3/4 cup pumpkin puree
1/3 cup Swerve or Monkfruit Brown or Granular if you can't find the brown
1/4 cup heavy whipping cream
1 large egg
1/2 tsp vanilla

1. Preheat oven to 350F and line 6 muffin cups with silicone or parchment liners.
2. In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a large bowl, whisk 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.
4. Divide among prepared muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in pan (they will sink...that's okay, all the better for plopping your whipped cream on top!).
5. Refrigerate for at least one hour before serving. Dollop whipped cream generously on top.
6. My favorite whipped cream is a cup of heavy whipping cream, 1/2 tsp of almond extract, 2 TSBS swerve or monkfruit sweetener. Mix until cream peaks.


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