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Pumpkin Spice Cupcakes

Delicious Keto Pumpkin Spice Cupcakes

Indulge in the warm, comforting flavors of fall with Keto Pumpkin Spice Cupcakes—a low-carb treat perfect for satisfying your seasonal cravings. Made with almond flour, pumpkin purée, and a blend of aromatic spices, these cupcakes offer a deliciously moist texture without the guilt.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  •  1 ¼ cups   almond flour
  •  2  eggs
  • 1 tbsp  coconut oil
  • 1 tbsp  baking powder
  • 2 tbsp  stevia
  •  ½ tbsp  baking soda
  • 1 tbsp  pumpkin extract
  • 1 tbsp vanilla extract
  •  ¼  cup  unsweetened almond milk
  • 6 oz cream cheese, softened
  • 1 tbsp  butter, melted
  • ¼ cup powdered stevia
  •  3  tbsp  pumpkin extract
  • 1 tbsp  vanilla extract
  • 1 tbsp cinnamon
  • 2 tbsp pumpkin spice
  • 25  25 drops yellow food coloring

Equipment

  • 1 medium bowl

Method
 

  1. In a medium bowl, whisk the dry ingredients and set aside.
  2. In a separate bowl, blend together the wet ingredients until well combined (about 2 minutes).
  3. Slowly add the dry ingredients to the wet mix and continue blending for another 2- 3 minutes.
  4. With a spoon, pour batter evenly into the tins.
  5. Bake for 15-18 minutes or until done.
  6. Note: To make sure cupcakes are done, insert a toothpick into the middle. If done, it will come out clean.
  7. Allow cupcakes to completely cool before frosting.