Low-Carb, Keto Pumpkin Cupcakes

🍂 Fall in love with these fluffy and flavorful pumpkin cupcakes topped with a cinnamon cream cheese frosting. Add this recipe to your cook book…it’s keto-friendly and made with Giant Sports- Keto Cheesecake. Let’s get to baking!

Step 1- Pumpkin Cupcakes 

Ingredients

• 2 scoops of Giant Sports- Keto Cheesecake
• 1 cup of canned pumpkin/pumpkin puree
• 3/4 cups of almond flour (white flour works fine too)
• 3 eggs
• 1/2 tbsp. of pumpkin pie spice
• 1/2 tsp. baking powder

Instructions 

1. Preheat the oven to 350°F.
2. Cover a 3×4 (12 cup) cupcake tray with cupcake liners
3. Throughly mix the dry ingredients into one large bowl (keto cheesecake powder + almond flour + pumpkin pie spice + baking powder)
4. Slowly stir in the canned pumpkin and 3 eggs
5. Using a spoon, scoop the batter from the bowl and fill the cupcake mold to about 3/4 full
6. Allow the cupcakes to bake for about 25 minutes (to ensure the cupcakes are fully baked, use a toothpick to poke the inside of the cupcake. If there is no batter sticking to the toothpick, there done!)
7. Transfer the cupcakes onto a cooking rack and allow them to fully cool off.

Step 2- Cinnamon Cream Cheese Frosting (optional)

Ingredients

• 6 oz cream cheese (vegan works just fine)
• ⅔ cup of butter (unsalted/ salted).
• 1 tsp. cinnamon 
• 1 tsp. vanilla extract
• 3 to 3.5 cups of powdered sugar/ confectioners’ sugar
• 1 to 2 tablespoons cream

Instructions 

1. Using a fork, beat the butter into a large bowl until a fluffy
2. Next, beat in the cream cheese and mix together
3. Splash in the vanilla and cinnamon
4. Gradually beat in the powders sugar and place a handheld/ stand mixer on low speed. Allow the batter to mix throughly.
5. Using a piping bag, swirl the frosting onto the cupcakes (be sure to allow the cupcakes to fully dry before this step).

Low-Carb Keto Pumpkin Cheesecake Cupcakes