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Low Carb Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
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These pumpkin spice cupcakes are a tender burst of flavor in your mouth! Perfect with a good cup of coffee for an afternoon treat. This recipe is low carb, sugar free, and a Trim Healthy Mama S Fuel.
I can hardly believe it is already the last full week of October! The weather is turning colder in Montana, and yes, we have already had about 2 inches of snow! (The snow melted the same day, but still!) My mind is already beginning to turn to thoughts of Thanksgiving and Christmas recipes! But first, these Pumpkin Spice Cupcakes!
It is no secret that I love pumpkin! Pumpkin Cake, Pumpkin Bars, Pumpkin Protein Bars, Pumpkin Pie, Pumpkin Spice Latte, the list goes on and on. So it is no surprise that I felt we needed a recipe for cupcakes!
I wanted to add an extra touch of “special” so I added some maple flavor to the cream cheese frosting. Trust me, this little extra touch takes it over the top!
Again, I love using the Trim Healthy Mama Baking Blend. Mostly because I love the way it “lightens up” all my delicious baked goods! However, this recipe will work with just as well with an equal blend of almond flour, coconut flour, and flax meal.
The last time I made these pumpkin spice cupcakes, I had a small amount of batter left over. I poured the batter into a small ramekin and baked it. After it had cooled, I sliced it in half and made a mini layer cake! So delicious!
If you would like to switch things up a bit, my blogging buddy over at Grace Filled Homemaking has an awesome recipe for Maple Cupcakes with Pumpkin Spice Frosting!
So what do you need for these Low Carb Pumpkin Cupcakes with Maple Frosting?
For the Cupcakes:
1 ½ Cups Trim Healthy Mama Baking Blend
1 ¼ Cups Erythritol (or the equivalent of your favorite sweetener)
1 Teaspoon Baking Soda
3 Teaspoon Baking Powder
½ Teaspoon Mineral Salt
½ Cup Melted Coconut Oil (I use refined coconut oil so there is no coconut flavor.)
2 Teaspoon Vanilla
4 Eggs
¼ Cup Pumpkin Puree
2 Teaspoon Pumpkin Pie Spice
¾ cup water
For the Frosting:
(1) 8 Ounce Cream Cheese, Softened
3 Tablespoons Gentle Sweet (or your favorite on-plan powdered sweetener)
3 Tablespoons Heavy Whipping Cream
1 Teaspoon Maple Extract
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Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Ingredients
- 1 ½ Cups Trim Healthy Mama Baking Blend
- 1 ¼ Cups Erythritol or the equivalent of your favorite sweetener
- 1 Teaspoon Baking Soda
- 3 Teaspoon Baking Powder
- ½ Teaspoon Mineral Salt
- ½ Cup Melted Coconut Oil I use refined coconut oil so there is no coconut flavor.
- 2 Teaspoon Vanilla
- 4 Eggs
- ¼ Cup Pumpkin Puree
- 2 Teaspoon Pumpkin Pie Spice
- ¾ cup water
For the Frosting
- 1 8 Ounce Cream Cheese, Softened
- 3 Tablespoons Gentle Sweet
- 3 Tablespoons Heavy Whipping Cream
- 1 Teaspoon Maple Extract
Instructions
- Preheat oven to 350.
- Prepare a 12 cup Cupcake pan with liners and spray with coconut oil.
- In a large bowl, combine all dry ingredients.
- Gradually add in wet ingredients and mix well.
- Measure out roughly ¼ cup of mixture into each cupcake liner.
- Bake for 25-30 minutes, or until tops of cupcakes are dry.
- Allow to completely cool.
For the Frosting:
- Mix all ingredients together and beat with a mixer for 2-3 minutes, or until frosting begins to stiffen.
- Frost cupcakes and enjoy!
Notes
Nutrition
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| Nutrition Facts |
| Amount Per Serving |
|
Calories 191
|
|
% Daily Value
|
|
Total Fat 17g
26%
|
|
Saturated Fat 12g
60%
|
|
Trans Fat 0g
|
|
Cholesterol 78mg
26%
|
|
Sodium 248mg
10%
|
|
Total Carbohydrates 7g
2%
|
|
Dietary Fiber 5g
19%
|
|
Sugars 2g
|
|
Protein 6g
|
|
Vitamin A 13%
Vitamin C undefined%
|
|
Calcium 4%
Iron undefined%
|
Therese Mulcahy
Would you consider making your recipes pinable on Pinterest? It is so much easier to save recipes that way .
Sarah Hardy
All of my recipes can be pinned. 🙂 There is a Pinterest share button at the bottom of each post (below the recipe card). Also, if you hover over any photo, a Pin button should appear.
Jody Brinks
Would you use super sweet for the cupcakes? 3 Tbsp+2 tsp?
Sarah Hardy
If using Super Sweet, I would probably start with 1/4 cup, then taste and add more if needed. 🙂
Julia
Is it recommended to refrigerate the cupcakes? They aren't frosted yet...I'm making the frosting n the morning
Sarah Hardy
I wouldn't worry about it if its just overnight, but if it were three or four days I probably would. I would recommend refrigerating them after you frost them.
Kelli
So a total of if 2 3/4 cups of sweetener? That seems like a lot!
Sarah Hardy
No, there is only 1 1/4 Cups of erythritol. The 1 1/2 Cups is Baking Blend.
Nicki
These are AMAZING! I have never been one to enjoy pumpkin, or anything pumpkin spice. But this has changed the game. I made my own pumpkin spice, whipped it up in no time, and enjoyed their soft, delicious goodness. I was surprised by the amount of rise I got from them, and their tenderness, with using the baking blend. This is a keeper for sure!
I also made a caramel apple version (sub homemade applesauce for the pumpkin in equal amounts, and caramel extract in the frosting instead of maple.) AND banana creme version (sub banana for pumpkin in equal parts, add 1/4c pecans/walnuts, and use French vanilla flavor in the frosting). Thank you so much for this recipe!
Dawnella
This recipe is absolutely delicious but my batter seemed rather thick is it supposed to be that way? it was not pourable at all.
Sarah Hardy
Yes, it is quite thick.
Mary Beth
Would I be able to sub the sweetener for gentle sweet 1:1? Thanks for the delicious looking recipe! Can’t wait to try it!!
Sarah Hardy
You wouldn't need quite as much Gentle Sweet as it is sweeter than plain xylitol.
Janice Bihn
These would be gluten free as well, correct?
Sarah Hardy
Correct. ❤️