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Ingredients
- 3 tbsp coconut flour
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- Pinch salt
- 1/3 cup swerve sweetener
- 1/4 cup heavy cream, half and half, or full fat coconut milk
- 1 large Egg
- 1/2 tsp vanilla
Ingredients
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Instructions
- Preheat oven to 350° F and line 6 muffin cups with paper liners
- In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda, and salt
- In a large bowl, whisk pumpkin puree, sweetener, cream, egg, and vanilla until well combined. Whisk in dry ingredients. If your batter seems very thin, whisk in an additional tbsp. of coconut flour
- Divide among prepared muffin cups and bake 25-30 minutes, until just puffed and barely set. Remove from oven and let cool in pan (they will sink… but that is normal)
- Refrigerate for at least one hour before serving
- Dollop whipped cream generously on top
Recipe Notes
Approx. Nutrition per serving (1 cupcake): 70 kcal; 4g Fat; 3.4g NET carbs; 2g protein
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