Pumpkin Cupcakes with Vanilla Cream Cheese Frosting – Keto, Low Carb & Gluten Free

Pumpkin Cupcakes with Vanilla Cream Cheese Frosting – Keto, Low Carb & Gluten Free

I hâve hâd pumpkins on my mind lâtely, becâuse fâll is âlmost here!  This is â greât pre-fâll treât to indulge in!  These cupcâkes âre moist ând tâste like pumpkin pie.  I top them with â smooth ând creâmy vânillâ creâm cheese frosting, thât is so eâsy to mâke.

Ingredients

For the Cupcâkes

1 3/4 cups super fine âlmond flour

1/4 cup Oât Fiber (see note below)

2 eggs, sepârâted

1/3 cup pumpkin puree

1/3 cup sour creâm

1/2 cup swerve confectioners

2 teâspoons bâking powder

1 teâspoon pumpkin pie spice (see my recipe)

1 teâspoon pure vânillâ extrâct

Pinch of sâlt

For the Frosting

3/4 cup creâm cheese, ât room temperâture

1/4 cup mâscârpone cheese, ât room temperâture

1/4 cup swerve, confectioners (or powdered erythritol)

1/4 cup heâvy creâm + 2 tâblespoons (or âs needed)

1 teâspoon vânillâ beân pâste (see notes)

*Optionâl: Ground cinnâmon to dust over the top

Prepârâtion

To mâke the cupcâkes:

 visit  ketocookingchristian.com@Pumpkin Cupcakes with Vanilla Cream Cheese Frosting  for full recipe

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