Keto-Friendly Pumpkin Spice Muffins/Cupcakes

Spice, Spice, Baby. Get your autumn on with these muffins/cupcakes!

PREP TIME - 15 MINS

BAKING TIME - 15 MINS

TOTAL TIME - 30 MINS

YIELD - 18 MUFFINS

INGREDIENTS:

Muffin

• 1-3/4 cups Barely Barley Low Carb Flour

• 1/4 cup Vital Wheat Gluten

• 2 large eggs

• 4 tablespoons butter

• 1/2 teaspoon nutmeg

• 1-1/2 teaspoon cinnamon

• 1/2 teaspoon cloves

• 1-1/2 cups of pumpkin purée (roughly 360g or 12oz of puree)

• 1/3 cup vegetable oil

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup equivalent brown sugar substitute (we used Swerve Brown Sweetener)

• 1/2 cup equivalent white sugar substitute (we used 1/2 cup allulose and 0.2g of pure stevia extract, but you can use whatever substitute you would like)

• 1/3 cup milk (we used fat-free ultra-filtered milk, but any milk will do)

Frosting (only if you want cupcakes, of course)

• 1 cup (16 tablespoons) butter, room temperature

• 1/3 cup equivalent confectioners sugar substitute (we used 1/3 cups of “So Nourished’s Powdered Erythritol Sweetener”, but any confectioner’s sugar substitute will work)

• 1/2 teaspoon ginger

• 1 teaspoon cinnamon

• 1/2 teaspoon cardamom

• 1/2 teaspoon allspice

• 1/4 teaspoon ground cloves

• 1/8 teaspoon salt

• 2 teaspoons vanilla extract

DIRECTIONS:

Muffins

1. Preheat Oven to 350°F

2. Put 18 muffin/cupcakes liners in a muffin and cupcake pan

3. In a bowl, mix the flour, vital wheat gluten, nutmeg, cinnamon, cloves, baking powder, baking soda, and salt together

4. In a larger separate bowl, mix/cream together the butter and both sugar substitutes.

5. Once creamy, slowly add the vegetable oil while still mixing.

6. Once oil is blended, blend together the eggs, one at a time.

7. Once all eggs are incorporated, mix in the pumpkin purée and milk.

8. Slowly add and mix in the flour mixture and beat until the mix in combined. Do not overmix!

9. Pour the batter into each muffin/cupcake liner, and bake from 15-22 minutes

10. Once the cupcakes pass the “toothpick test” (when you poke a baked good with a toothpick and the toothpick comes out dry)

Frosting (do this section only if you want cupcakes instead of muffins)

1. In a larger mixing bowl, mix together all ingredients and beat until well mixed

2. Using a cake piping kit (or a spoon if you’re lazy like me), wait until the cupcakes cool and then put on frosting

NUTRITION FACTS (PER SERVING) - 1 MUFFIN / CUPCAKE

Without frosting (Muffins) / With frosting (Cupcakes)

Calories = 110 / 210

Protein = 6g / 7g

Net Carbs = 3g / 3g

Fat = 8g / 19g

Fiber = 6g / 6g

Note: this recipe was originally inspired and adapted from Rebecca Firth as Displaced Housewife