Description
Delicious low carb pumpkin pie cupcakes that are perfect for any fall gathering.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup granulated erythritol
- 1/2 cup pumpkin puree
- 3 large eggs
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the almond flour, erythritol, pumpkin puree, eggs, baking powder, pumpkin pie spice, salt, vanilla extract, and almond milk until well combined.
- Line a muffin tin with cupcake liners and fill each about 2/3 full with the batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in the fridge for up to 5 days.
- These cupcakes can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg