If you love pumpkin, like I love pumpkin, then you've got to try these mini cupcakes!
Yields: 22
Ingredients: Cupcakes
3/4 cup almond flour
3 1/2 Tbsp coconut flour
1/2 tsp xanthum gum
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/4 tsp pink salt
2 eggs
3 Tbsp Pyure (or your favorite sweetener)
1 tsp vanilla extract
1 tsp apple cider vinegar
3 Tbsp coconut oil (melted)
1/2 cup + 1 Tbsp canned pumpkin puree
2 Tbsp heavy cream
2 Tbsp water
2 Tbsp chopped pecans (optional)
Ingredients: Buttercream frosting
1 stick butter room temperature
4 oz cream cheese room temperature
1 tsp vanilla
2-4 Tbsp powdered Pyure
Directions:
Set out the ingredients for the frosting to reach room temperature.
Preheat oven to 350°F Prepare mini muffin pan with double cupcake liners.
In a medium bowl whisk together all the dry ingredients (flours, xanthum gum, baking powder and soda, pumpkin pie spice and salt) Set aside.
In a larger mixing bowl, add eggs (use a fork to slightly beat before adding other ingredients) add Pyure or other sweetener. With an electric mixer, beat until fluffy, approximately 2 minutes. Add the vanilla extract, vinegar, coconut oil and pumpkin puree and beat until just incorporated.
In a measuring cup, combine the heavy cream and water, add enough water to have a combined measurement of 1/4 cup.
While mixer is on slow, gradually add in the dry ingredients, alternating with the heavy cream mixture, scraping down the sides. Take it slow and don't over process. Once fully incorporated, fold in pecans.
Using a Tablespoon or mini ice cream scoop, fill paper liners. I ended up with 22 cupcakes using 1 Tbsp per cupcake. Bake 15 minutes. Check on the cupcakes occasionally to make sure they are not getting too brown. They should be golden. If you like the color, but you still have minutes left on the timer, cover with a sheet of aluminum foil for remainder of baking time. A toothpick inserted should come out clean, if not, continue baking a couple more minutes.
Remove from oven and allow to cool in the pan for 15 minutes or so. Allow to cool COMPLETELY on a tray before frosting.
While cupcakes are cooling, make your buttercream frosting.
Add butter and cream cheese to medium bowl and beat with a hand mixer until smooth and creamy, add vanilla extract and powdered Pyure. You will want to add a Tbsp at a time and taste to make sure you have the right amount of sweet for your liking (you may want more than 4 Tbsp, it's up to you). Once the frosting is perfect! Frost your cupcakes. I snipped the corner off of a plastic sandwich bag, poked a frosting tip into the hole and filled the baggie with frosting. I think they turned out really cute. Oh, but the most important part...DELICIOUS.
Hope you Enjoy!
Tip: If you chill in the fridge for an hour or two, the paper cupcake liners cup off much cleaner.
Note: The frosting is virtually zero carbs per serving.
Store in an air tight container in fridge up to a week.
Nutritional value per cupcake (no frosting)
calories 60; fat 5.2; total carbs 2; fiber 1; net carbs 1; sugars 0.4; protein 1.6
Nutritional value per cupcake (with frosting)
calories 170; fat 16.8; total carbs 2.4; fiber 0; net carbs 1.4; sugars 0.8; protein 2.4
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