Pumpkin Cupcakes with Vanilla Cream Cheese Frosting - Keto, Low Carb & Gluten Free

This is a great pre-fall treat to indulge in!  These cupcakes are moist and taste like pumpkin pie.  I top them with a smooth and creamy vanilla cream cheese frosting, that is so easy to make.

Ingredients
For the Cupcakes

  • 1 3/4 cups super fine almond flour
  • 1/4 cup Oat Fiber  see note below
  • 2 eggs separated
  • 1/3 cup pumpkin puree
  • 1/3 cup sour cream
  • 1/2 cup swerve confectioners
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Frosting

  • 3/4 cup cream cheese at room temperature
  • 1/4 cup mascarpone cheese at room temperature
  • 1/4 cup  swerve confectioners (or powdered erythritol)
  • 1/4 cup heavy cream + 2 tablespoons or as needed
  • 1 teaspoon vanilla bean paste  see notes
  • *Optional: Ground cinnamon to dust over the top
Pumpkin Cupcakes with Vanilla Cream Cheese Frosting

Directions:

  1. Preheat oven to 350F.
  2. Add the flour, baking powder, oat fiber, pumpkin pie spice and salt to a bowl and whisk together, then set aside.
  3. ..............
  4. Get full recipe click here

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