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Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting Recipe

Keto-Recipes
Moist keto pumpkin cupcakes topped with a rich, sugar-free maple cream cheese frosting. Only 4g net carbs.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 215 kcal

Equipment

Ingredients
  

  • 1 1/2 cups almond flour super-fine
  • 1/4 cup coconut flour
  • 1/2 cup pumpkin puree unsweetened
  • 3 large eggs room temperature
  • 1/2 cup monk fruit sweetener granulated
  • 1/2 cup butter melted and cooled
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 8 oz cream cheese softened
  • 4 tbsp butter softened
  • 1/2 cup powdered sweetener
  • 1 tsp maple extract sugar-free

Instructions
 

  • Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  • Whisk the dry ingredients (almond flour, coconut flour, spices, baking powder) together.
  • Mix the wet ingredients (eggs, pumpkin, sweetener, butter) until smooth.
  • Combine wet and dry ingredients, then divide batter into the tin.
  • Bake for 20-22 minutes and let cool completely.
  • Beat frosting ingredients together until light and fluffy, then frost cooled cupcakes.

Notes

Cupcakes must be completely cold before frosting, or the maple cream cheese will melt. Garnish with a sprinkle of cinnamon.

Nutrition

Calories: 215kcalCarbohydrates: 6gProtein: 5gFat: 19gFiber: 2g
Keyword keto pumpkin cupcakes, maple cream cheese frosting, Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting Recipe
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