Ingredients:
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.
Do you bake the topping on it?
YES!!
Hi how many carbs per cupcake ?
My topping is very dry. I followed directions, its a bit like a crumble. Do I add more whipping cream?
Topping ingredients says flour…do you mean almond flour? Thanks!
Almond or regular!
Where do find this sweetener
Walmart, Amazon and your grocery store sugar aisle!