Pumpkin Cupcakes with Vanilla Cream Cheese Frosting – Keto, Low Carb & Gluten Free
I have had pumpkins on my mind lately, because fall is almost here! This is a great pre-fall treat to indulge in! These cupcakes are moist and taste like pumpkin pie.
I top them with a smooth and creamy vanilla cream cheese frosting, that is so easy to make.
Pumpkin Cupcakes with Vanilla Cream Cheese Frosting - Keto, Low Carb & Gluten Free
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
I have had pumpkins on my mind lately, because fall is almost here! This is a great pre-fall treat to indulge in! These cupcakes are moist and taste like pumpkin pie. I top them with a smooth and creamy vanilla cream cheese frosting, that is so easy to make.
Course: Dessert
Servings: 10
Ingredients
For the Cupcakes
1 3/4 cups super fine almond flour
1/4 cup Oat Fiber see note below
2 eggs separated
1/3 cup pumpkin puree
1/3 cup sour cream
1/2 cup swerve confectioners
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Pinch of salt
For the Frosting
3/4 cup cream cheese at room temperature
1/4 cup mascarpone cheese at room temperature
1/4 cup swerve confectioners (or powdered erythritol)
1/4 cup heavy cream + 2 tablespoons or as needed
1 teaspoon vanilla bean paste see notes
*Optional: Ground cinnamon to dust over the top
Preparation
To make the cupcakes:
Preheat oven to 350F.
Add the flour, baking powder, oat fiber, pumpkin pie spice and salt to a bowl and whisk together, then set aside.
Whip up the egg whites until you have soft peaks. Add the swerve and wet ingredients to a separate bowl and mix.
Add the dry ingredients into the wet and mix by hand. Then fold in the egg whites until combined. Scoop into silicone cupcake liners or paper liners.
Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.
To make the frosting:
Add all of the ingredients to a mixing bowl and reserve a little heavy cream. Mix using a hand mixer, until well combined.
Scrape down the sides and add in the remaining heavy cream, if needed. Continue mixing until smooth and creamy.
That's it! Transfer to a piping bag and you are ready to frost! Optional: Dust the tops with ground cinnamon.
Recipe Notes
You can certainly substitute with vanilla extract, but you won't get the same intense vanilla flavor or the flecks of vanilla beans throughout.
The Oat Fiber is an important ingredient in these cupcakes, as it adds such an amazing texture, unlike anything else I've ever baked with. Therefore, I cannot say any substitution would suffice and still give you that great texture that makes these comparable to traditional cupcakes. I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag here.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.
I top them with a smooth and creamy vanilla cream cheese frosting, that is so easy to make.
Pumpkin Cupcakes with Vanilla Cream Cheese Frosting - Keto, Low Carb & Gluten Free
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
I have had pumpkins on my mind lately, because fall is almost here! This is a great pre-fall treat to indulge in! These cupcakes are moist and taste like pumpkin pie. I top them with a smooth and creamy vanilla cream cheese frosting, that is so easy to make.
Course: Dessert
Servings: 10
Ingredients
For the Cupcakes
1 3/4 cups super fine almond flour
1/4 cup Oat Fiber see note below
2 eggs separated
1/3 cup pumpkin puree
1/3 cup sour cream
1/2 cup swerve confectioners
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Pinch of salt
For the Frosting
3/4 cup cream cheese at room temperature
1/4 cup mascarpone cheese at room temperature
1/4 cup swerve confectioners (or powdered erythritol)
1/4 cup heavy cream + 2 tablespoons or as needed
1 teaspoon vanilla bean paste see notes
*Optional: Ground cinnamon to dust over the top
Preparation
To make the cupcakes:
Preheat oven to 350F.
Add the flour, baking powder, oat fiber, pumpkin pie spice and salt to a bowl and whisk together, then set aside.
Whip up the egg whites until you have soft peaks. Add the swerve and wet ingredients to a separate bowl and mix.
Add the dry ingredients into the wet and mix by hand. Then fold in the egg whites until combined. Scoop into silicone cupcake liners or paper liners.
Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.
To make the frosting:
Add all of the ingredients to a mixing bowl and reserve a little heavy cream. Mix using a hand mixer, until well combined.
Scrape down the sides and add in the remaining heavy cream, if needed. Continue mixing until smooth and creamy.
That's it! Transfer to a piping bag and you are ready to frost! Optional: Dust the tops with ground cinnamon.
Recipe Notes
You can certainly substitute with vanilla extract, but you won't get the same intense vanilla flavor or the flecks of vanilla beans throughout.
The Oat Fiber is an important ingredient in these cupcakes, as it adds such an amazing texture, unlike anything else I've ever baked with. Therefore, I cannot say any substitution would suffice and still give you that great texture that makes these comparable to traditional cupcakes. I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag here.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.