Pumpkin Pie Cupcakes

    Serving Yields: 6

    Nutritional Facts per Serving

    ● Net Carbs: 2.9 g

    ● Protein: 1.7 g

    ● Total Fats: 4.1 g

    ● Calories: 70


    ● Coconut flour (3 tbsp.)

    ● Baking powder (.25 tsp.)

    ● Pumpkin pie spice (1 tsp.)

    ● Salt (1 pinch)

    ● Baking soda (.25 tsp.)

    ● Large egg (1)

    ● Pumpkin puree (.75 cup)

    ● Swerve Granular/Swerve Brown (.33 cup)

    ● Heavy whipping cream (.25 cup)

    ● Vanilla (.5 tsp.)

    ● Also Needed:6 muffin holders & parchment or silicone liners

    Preparation Method

    1. Warm up the oven in advance to reach 350° Fahrenheit.
    2. Prepare the baking pan.
    3. Sift or whisk the baking powder, coconut flour, baking soda, pumpkin pie spice, and salt.
    4. In a separate container, mix the cream, sweetener, vanilla, pumpkin puree, and egg until well combined.
    5. Whisk in the dry fixings. If the batter is too thin, whisk in an additional tablespoon of the coconut flour.
    6. Portion into the muffin tins.
    7. Bake until just puffed and barely set (25 to 30 min.).
    8. Transfer the pan to the countertop (in the pan) to cool.
    9. Store in the fridge for a minimum of one hour before it’s time to serve.
    10. Top it off using a generous helping of whipped cream.
    11. Note: They will sink when you let them cook. It will be that much tastier with the serving of whipped cream!