Pumpkin Spice Cupcakes {Gluten & Sugar-Free}
Servings Prep Time
7 10minutes
Cook Time
25minutes
Servings Prep Time
7 10minutes
Cook Time
25minutes
Ingredients
  • 1/3cup of butterwe use grass-fed
  • 1/2tsp aluminum-free baking powder
  • 1/2tsp baking soda
  • 1/3cup coconut flour
  • 1/4tsp sea salt
  • 1/2tsp vanilla extract
  • 4 eggs
  • 1/3cup almond milk
  • 2tbsp truvia {not baking blendnot baking blend it contains sugar
  • 15 drops liquid stevia
  • 1 1/2tsp pumpkin pie spice mix
  • 1/2cup canned pumpkin puree*not pumpkin pie filling*
Cream Cheese Spice Frosting
  • 4oz cream cheesesoftened
  • 9 drops liquid stevia
  • 1tbsp truvia {not baking blendnot baking blend it contains sugar
  • 1/2tsp vanilla extract
  • 1/2tsp pumpkin pie spice mix
Instructions
  1. Preheat oven to 350 degrees.
  2. Using an electric mixture combine butter, vanilla extract, eggs, pumpkin puree, almond milk and stevia. Mix until thoroughly combined.
  3. In a separate bowl combine baking powder, baking soda, coconut flour, sea salt, and truvia.
  4. Slowly mix wet and dry ingredients.
  5. Line a muffin pan with liners.
  6. Add a little bit of coconut oil to the liners so the cupcakes will not completely stick to the liners.
  7. Bake for 22-25 minutes depending on your oven.
  8. Let cupcakes cool before adding the frosting.
  9. Mixture together the frosting ingredients.
  10. Either using a decorating bag or a ziplock bag, frost the cooled cupcakes.
  11. Garnish with pumpkin pie spice.
  12. Enjoy! 🙂
Recipe Notes

In the recipe it states use 1/2 cup canned pumpkin puree, well you can add up to a cup if you would like. 1 cup adds more pumpkin flavor.

Trim Healthy Mama (S) dessert.