Pumpkin Spiced Cupcakes with Maple Cream Cheese Frosting
Ingredients
The cupcakes
-
3
cups
almond flour
-
2
tsp
baking powder
-
1
tsp
baking soda
-
2
tsp
pumpkin pie spice
-
½
tsp
cinnamon
-
¼
cup
brown sugar
-
¼
cup
Stevia In The Raw
-
3
large
eggs, lightly whisked
-
¼
cup
coconut oil, melted
-
¼
cup
almond milk
-
1
15 oz can
100% pumpkin puree
The frosting
-
1
8 oz package
1/3 less-fat cream cheese
-
¼
cup
maple syrup
-
1
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, brown sugar, and Stevia.
- In a separate bowl, whisk together the eggs, melted coconut oil, almond milk, and pumpkin puree until well combined.
- Pour the wet ingredients into the dry ingredients and mix until there are no clumps.
- Divide the mixture evenly into 12 prepared muffin cups with cupcake liners.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then remove and cool completely on a wire rack.
- While the cupcakes are cooling, whip together the cream cheese, maple syrup, and vanilla extract until smooth.
- Frost each cupcake with the cream cheese frosting and add sprinkles if desired.
Nutrition Facts (estimated)
Servings
12
Calories
361
Total fat
26.6g
Total carbohydrates
21.9g
Total protein
10.8g
Sodium
325.3mg
Cholesterol
0mg
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