PUMPKIN CUPCAKES – KETO, LOW CARB & GLUTEN FREE
Pumpkin pie at a cupcake, all these are mythical! I top them! All these Pumpkin Cupcakes are an dessert.
I use my own homemade pumpkin pie spice in the dust and batter ground cinnamon over the shirts!
INGREDIENTS
For Your Cupcakes
- 1 3/4 cups super nice almond flour
- 2 tsp baking powder
- 1 tsp pumpkin pie spice (see my recipe)
- 1 tsp pure vanilla extract
- 1/4 cup mascarpone cheese, at room temperature
- 3/4 cup cream cheese, at room temperature
- 1/4 cup swerve, confectioners (or powdered erythritol)
- 1/4 cup heavy cream + 2 tbsp (or as desired )
- 1 tsp vanilla bean paste (see notes)
PREPARATION
To Produce the Cupcakes:
- Preheat oven to 350F.
- Add the flour, baking powder, oat fiber, pumpkin pie spice and salt into a bowl and whisk together, then put aside.
- Whip up the egg whites till you have soft peaks.
- Insert the swerve and moist ingredients into another bowl and blend.
- Blend the wet and dry ingredients .
- Then fold in the egg whites until blended.
- Scoop to a silicone skillet, silicone cupcake liners or into a skillet coated with non stick spray.
- Bake for 18-20 minutes or till a toothpick, when inserted, comes out clean. Make certain that you allow to cool completely before frosting.