Keto Pumpkin Cupcakes

Step by Step Instructions

1. 1

   Preheat oven to 350 degrees. Line a muffin tray with muffin liners.

2. 2

   Heat butter in a small saucepan over medium heat. Cook the butter, swirling occasionally, until the butter has melted, starts to brown and smells nutty (about 5 minutes). Remove from the heat and set aside to cool.

   For this step

   • 1/2 cup unsalted butter
3. 3

   In a medium bowl, whisk together flours, baking powder, baking soda, salt and spices. Set aside.

   For this step

   • 1 1/2 cups almond flour
   • 1/2 cup coconut flour
   • 2 teaspoons baking powder
   • 1 teaspoon baking soda
   • 1 1/4 teaspoon salt
   • 2 teaspoons cinnamon
   • 1/2 teaspoon turmeric
   • 1/4 teaspoon nutmeg
4. 4

   In a large bowl, beat the eggs, pumpkin, golden monkfruit and syrup until smooth.

   For this step

   • 1 1/2 cups pumpkin puree
   • 3 eggs
   • 1/4 cup brown sugar free sweetener
   • 1/2 cup sugar free maple syrup
5. 5

   Mix in the dry ingredients along with the browned butter.

6. 6

   Pour into a muffin pan lined with muffin liners. Bake at 350 degrees for 20-25 minutes or until they start to brown on top. Remove from the oven and let cool completely before frosting.

7. 7

   To make the cream cheese frosting, add cream cheese, butter and vanilla to a medium bowl. Whip until fluffy and smooth. Slowly add in the powdered erythritol and mix until fluffy. Spread or pipe on top of each cupcake. You can poke a hole in the top of the cupcake to insert the cream cheese frosting into the center of the cupcake.

   For this step

   • 8 oz cream cheese, softened
   • 1/2 cup unsalted butter, softened
   • 1 teaspoon vanilla extract
   • 1/2 cup powdered sugar free sweetener