Pumpkin Spice Cupcakes with Cream Cheese Icing - SUGAR FREE

Sugar Free Pumpkin Spice Cupcake with Cream Cheese Icing

These cupcakes are so rich and tasty your guests will want a second!
Makes 12 cupcakes and the net carbs are less than 2 per cupcake with icing.

INGREDIENTS:

• 1 ½ cups blanched almond flour

• 3 tablespoons ground flax 

• 3 teaspoons baking powder

• ½ teaspoon salt 

• ½ cup erythritol - Swerve

• 2 droppers full of liquid stevia

• 1 ½ teaspoons pumpkin spice 

• 1 ½ teaspoons cinnamon

• ¾ teaspoon ginger

• 7 tablespoons pumpkin puree

• 6 tablespoons butter, melted 

• 3 eggs

• 1 teaspoon vanilla extract

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners/parchment liners, or grease pan.  I used parchment liners so that I pop the cupcakes out and place them easily on a plate!  Get every morsel this way.

2. Combine all dry ingredients in a large bowl.

3. Add melted butter and stir, then add pumpkin and eggs.

4. Stir just until combined.  Do not overmix.

5. Distribute batter between the cupcake wells.

6. Bake for 22 minutes.

7. Allow to cool, then frost with cream cheese frosting or whipped cream.  Personally, I thought the icing was too much for me.  I preferred the whipped cream.  Non-keto people would probably prefer the frosting. 

Cream Cheese Icing

INGREDIENTS:

•  ½ cup cream cheese, softened 

• 3 tablespoons butter, softened

• 1 cup powdered erythritol - Swerve

• ¼ teaspoon vanilla extract

INSTRUCTIONS:

1. Allow butter and cream cheese to come to room temperature.

2. Combine softened butter and cream cheese together in a bowl. Add erythritol (Swerve) and vanilla and mix until smooth.

3. Frost with a decorating bag or use a spoon or knife.