Gluten Free & Keto Pumpkin Cupcakes 🎃
Anyone else craving pumpkin everything this week? Blame it on the plunging temperatures, but we’ve already been overindulging in pumpkin spice lattes (gf, keto, paleo & vegan!). And now we’re onto suuuper tender and moist gluten free and keto pumpkin cupcakes.
Topped with our ultra special cream cheese buttercream frosting.
I.e. it’s an ultra special treat.
Oh, and we opted out of the cupcake liners. Because well, extra waste is no longer in vogue. Let’s keep our home as clean as we possibly can. 🌎
The Pumpkin Pie Spice 🍂
We recently made a homemade pumpkin pie spice batch, with freshly grated nutmeg. And it was killer, so we highly suggest you ditch the pre-made mix.
The Sweetener 🍯
If making the keto version, we prefer a stevia & erythritol blend for sweetener. And we like Pyure best.
Or if stevia ain’t our thing, Swerve works great as well!
Though do note that we find Pyure to be quite sweet (despite it technically being just twice as sweet as sugar). So be sure to add it little by little to taste! We find 2 tablespoons to be enough, particularly if having with the frosting. But feel free to go up to 3.
Fun fact: it might also be our taste buds here, but we’ve noticed that stevia-based sweeteners (such as Pyure) work best when allowed to cool completely. Or even after a thorough chilling. i.e. when we made test batches with Pyure (stevia & erythitrol) and Sweetleaf (stevia), the stevia taste was very prevalent when warm (particularly with Sweetleaf). But after we popped them in the fridge for a couple hours, the stevia taste was barely discernible. If at all.
Feel free to read up on our picks for the 10 best low-carb natural sweeteners.
And if unrestricted by sugars, we find 4 tablespoons of evaporated cane juice or cane sugar to be ideal.
The Homemade Buttercream Frosting ☁️
Plus, nil carbs per frosting serving.
And 3 net carbs total per cupcake. 💁🏿
But if you really must miss out, we highly suggest a light pecan topping. And you’ll just have to call them muffins, rather than cupcakes.
Suuuper Tender & Moist Keto Pumpkin Cupcakes 🎃
For the keto pumpkin cupcakes:
- 64 g almond flour
- 21 g coconut flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon homemade pumpkin pie spice
- 1/4 teaspoon kosher salt
- 2 eggs lightly beaten
- 2-3 tablespoons Pyure
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 25 g coconut oil melted
- 110 g canned pumpkin puree
- 60 ml almond milk
- 2 tablespoons chopped pecans
- Preheat oven to 350°F/180°C.
- Butter and flour muffin pan. Set aside.
- Whisk together in a medium bowl almond flour, coconut flour, xanthan gum, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
- Add eggs and Pyure to a large bowl. Beat with an electric mixer until pale and fluffy, 2 minutes. Add in vanilla extract, vinegar, coconut oil, and pumpkin puree and beat until just incorporated. Gradually add in the dry flour mixture, alternating with almond milk. Once fully incorporated, fold in pecans.
- Distribute batter evenly into pan. Bake for 18 to 20 minutes (covering with aluminum foil at 15), until deep golden and a toothpick inserted comes out clean.
- Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before frosting.
- Make your cream cheese buttercream frosting while your cakes are cooling. And frost away!
- Keep covered and refrigerated for up to 3 days, though we're fairly certain they'll be long gone before then.