Pumpkin Pie Cupcakes with Crumble Topping (Paleo, Low Carb

• Produce

  • 2 cups Pumpkin puree

• Refrigerated

  • 2 Egg, large

• Canned Goods

  • 5/8 cup Coconut milk

• Baking & Spices

  • 1/2 tsp Baking powder, gluten free
  • 1/4 tsp Cinnamon
  • 8 tbsp Coconut flour
  • 1 tbsp Pumpkin pie spice
  • 1/8 tsp Sea salt
  • 1 tsp Vanilla extract

• Other

  • 1 tbsp Erythritol ((or any granular sweetener of choice

Found on wholesomeyum.com

Description

Directions

• Preheat oven to 350 degrees F. Place 10 parchment paper muffin cups in a muffin pan.
• In a medium bowl, whisk together the wet ingredients (pumpkin puree, coconut cream, eggs, and vanilla extract).
• Stir the dry ingredients (coconut flour, erythritol, pumpkin pie spice, baking powder, and sea salt) into the batter. Spoon the batter into the muffin cups, filling almost all the way up (the muffins will rise as they bake, but sink soon after).
• To make the crumble topping, mix together the erythritol, coconut flour, and cinnamon in a small bowl. Stir in the coconut cream and break apart the pieces with a spoon, until the mixture is crumbly. (If its too powdery, gradually add a little more cream until its crumbly.) Sprinkle the crumbles evenly on top of the cupcakes, pressing down slightly with the back of a spoon.
• Bake for about 30 minutes (the cupcakes will be set but slightly jiggly underneath the crumble topping). Cool completely in the pan, then refrigerate for at least an hour to finish setting.

Nutrition