I ran across this “cupcake” recipe a few weeks ago and finally made them this weekend. I don’t consider them cupcakes because they are great in the morning as a muffin. Enjoy!
Ingredients
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3 Tbsp of coconut flour
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1 tsp pumpkin pie spice
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¼ tsp baking powder
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¼ tsp baking soda
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Pinch of salt
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¾ cup canned pumpkin
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1/3 cup (1:1 Sugar Equivalent) Sweetener (I’ll tell you what I used below and why)
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¼ cup heavy whipping cream
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1 large egg
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½ tsp vanilla
Instructions
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Preheat oven to 350 F and line 6 muffin cups with parchment liners. I used an oversized muffin tin and lined the bottom with parchment.
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In a small bowl, whisk together coconut flour, pumpkin pie spice, ba pow, ba so, and salt.
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In a larger bowl, whisk together pumpkin, sweetener, cream, egg, and vanilla until well combined. Whisk in dry ingredients. Batter should be a little thicker than an applesauce consistency. If your batter is too thin, whisk in an additional Tbsp of coconut flour until consistency is reached.
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Divide batter among the muffin cups. I used the Tbsp measuring spoon to ensure I really made them all close to even.
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Bake for 25 minutes or until puffed. Remove from oven and let them cool in pan for about 10 minutes. The muffins will sink which is ok.
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Refrigerate for at least one hour before serving. Serve with whipped cream on top!
Nutrition Info
Serves 6 people
Calories – 70
Total Fat – 4g
Carbs – 6g
Protein – 2g
*The recipe I based this on called for Swerve Brown or Granulated. I don’t have Swerve (haven’t made the plunge to buy yet) and really don’t like using Stevia or Splenda for baking for the after taste so I used pure sugar. Here are the Nutrution Stats for using pure sugar:
Serves 6 people
Calories – 97
Fat – 4g
Carbs – 16g
Protein – 2g
eat. run. southern. 