2 C. Pumpkin Puree
½ C. Heavy Whipping Cream
2 Eggs
1 T. Vanilla
6 T. Almond Flour
1 T. Pumpkin Pie Spice
1 t. Baking Powder
½ C. Swerve Granular
½ t. Salt

Topping Ingredients:

2 T. Swerve Granular
2 T. Flour
½ t. Pumpkin Pie Spice
1 T. Heavy Whipping Cream

Easy Directions:

Line a muffin pan with cupcake paper liners. In a large mixing bowl, whisk together all the wet ingredients. In a small bowl, mix together all the dry ingredients. Fold the dry ingredients into the wet ingredients and mix well. Fill each cupcake paper to about 95% full. In small bowl, combine all the topping ingredients and spoon the mixture onto each cupcake. Bake at 350 for 40 minutes. Cool completely in the pan and then, let cupcakes cool in refrigerator for at least an additional 3 hours.

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