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

  • 3 Tbsp of coconut flour

  • 1 tsp pumpkin pie spice

  • ¼ tsp baking powder

  • ¼ tsp baking soda

  • Pinch of salt

  • ¾ cup canned pumpkin

  • 1/3 cup (1:1 Sugar Equivalent) Sweetener (I’ll tell you what I used below and why)

  • ¼ cup heavy whipping cream

  • 1 large egg

  • ½ tsp vanilla

Instructions

  1. 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.

  2. In a small bowl, whisk together coconut flour, pumpkin pie spice, ba pow, ba so, and salt.

  3. 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.

  4. Divide batter among the muffin cups. I used the Tbsp measuring spoon to ensure I really made them all close to even.

  5. 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.

  6. 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

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