Don’t tell anyone they are low carb!
The intro to this recipe is going to be short and sweet. Screen shot this. Print it. Go to the store and get the ingredients and make these immediately. In this household we are a couple on both sides of the love and hate spectrum when it comes to pumpkin – and the “hater” ended up not being able to resist grabbing one…or two of these daily until gone!
What you need:
· 5 eggs
· 1 ½ cup sweetener
· 1 cup pumpkin puree
+ 1 ½ tbsp sweetener (for topping)
· 1/2 cup coconut oil melted
· 2 tbsp butter (unsalted)
· 1 tbsp + 1 tsp pumpkin pie spice
· 1 1/2 tsp vanilla
+ ½ tsp vanilla (for topping)
· 1/2 cup + 2 tablespoons coconut flour
· 1/2 tsp salt
· 1/2 tsp baking powder
· 3 oz cream cheese (room temperature)
· 2 tbsp heavy whipping cream
· Cupcake tin for 18
· Hand mixer
· Large mixing bowl
· Small mixing bowl
· Mini-ice cream scoop (can also use small and large spoon)
Instructions:
1. Set oven to 350*.
2. In large mixing bowl combine: eggs, sweetener, pumpkin puree, vanilla and pumpkin spice until mixed thoroughly.
3. Melt coconut oil and butter – add to mixture in large bowl.
4. Finish by adding the coconut flour, salt, and baking powder. Mix well.
5. In small mixing bowl combine: sweetener (for topping), vanilla (for topping) and cream cheese. Mix until smooth.
6. Fill cupcake tins a little over halfway – will fill 8. I use a small ice – cream scoop and each spot gets 2 scoops. Finish by tapping pan on counter to level.
7. Take approx. ½ tbsp dollops of cream cheese mixture and place in the middle of each tin.
8. Use toothpick to swirl in cream cheese.
9. Put in oven to bake for 25-28 minutes. Best indicator that they are done is when the sides slightly pull away from the walls of the cupcake tin.
Set aside to cool for 5 minutes then carefully remove from pan. Now feel free to enjoy this fall inspired treat warm or cold!!
Nutrition Facts:
121 calories
10g fat
3g carbs (1g fiber)
2 protein
