Monday, November 1, 2021

Pumpkin Pie Cupcakes Keto

Pumpkin Pie Cupcakes  (Keto)
These low carb Pumpkin Pie Cupcakes are like the best part of the pumpkin pie.  All creamy filling and sweet whipped cream!  A perfect keto dessert for your healthy.
These cupcakes are without the high carb crust and without all the sugar. They are just soft and gooey enough without oozing out all over your plate. Really, they are essentially little cups of crustless pumpkin pie and they will satisfy that craving instantly.

Ingredients:
3 tbsp coconut flour
1 tsp pumpkin pie spice
1/4 tsp baking powder
1/4 tsp baking soda
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

Directions:
Use parchment or silicon cupcake liners or you will loose most of your cupcake.

Preheat oven to 350*F and line 6 muffin cups with silicone or parchment liners.

In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda and salt.

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 tablespoon of coconut flour.

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!).

Refrigerate for at least one hour before serving.  Dollop whipped cream generously on top.


Pumpkin Pie Cupcakes Recipe Notes:

Do not expect these to be like regular cupcakes. While most of my readers adore this recipe, some were surprised to find them very un-cake like. This is how they are supposed to be. Think of it as the center of the pumpkin pie with no crust.

Be sure use parchment paper or silicone cupcake liners. Either works well, but paper liners will stick terribly and you will lose most of your cupcake.

If your pumpkin puree is very thin and watery, you will probably need to add more coconut flour to dry it out.

Use Swerve Brown if you can get it. It gives this keto dessert an extra special caramel-like flavor.

This makes 6 cupcakes but you can easily double or triple the recipe and make them for a whole crowd.

Do not forget the dollop of whipped cream on top. Keto pumpkin pie heaven!

No comments: