Suuuper Tender & Moist Keto Pumpkin Cupcakes 🎃
These grain-free and low-carb pumpkin cupcakes make for an scrumptious sweet treat! Oh, and make sure you opt-in for our homemade cream cheese buttercream frosting, it's killer.
Servings 6 muffins
Calories 154kcal
Ingredients
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
For the frosting
- 1/2 batch cream cheese buttercream frosting optional (but highly recommended!)
- homemade pumpkin pie spice to sprinkle
Instructions
- 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.
Notes
*If opting for a stevia sweetener, we like Pyure best. We find it 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.
And if using Swerve, give them a go with 3 to 5 tablespoons!
Please note nutrition facts are for the keto pumpkin cupcakes only. But keep in mind that one serving of our cream cheese buttercream frosting has 0 carbs 💁🏿
Nutrition
Calories: 154kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 289mg | Potassium: 71mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2930IU | Vitamin C: 0.7mg | Calcium: 48mg | Iron: 1.1mg