Description
These Low Carb Pumpkin Spice Cupcakes with Marshmallow Frosting have all the warm and comforting flavors of fall while still being keto-friendly, sugar free, and gluten free. Moist, delicious pumpkin spiced cupcakes, topped with a rich and creamy marshmallow frosting.Â
Ingredients
Units
Scale
For the pumpkin spice cupcakes:
- 3/4 cup blanched almond flour (get it here)
- 1/4 cup golden monk fruit (I use this brand)
- 3 tablespoons coconut flour (I use this brand)
- 2 tablespoons chopped walnuts
- 1 teaspoon baking powder
- 3/4 teaspoon ground chia seeds (get them here)
- 1 1/2 teaspoons Pumpkin Pie Spice (get the recipe here)
- 1/4 teaspoon sea salt
- 2 large eggs, separated
- 2 tablespoons butter, coconut oil, or butter flavored coconut oil, melted
- 1 teaspoon pure vanilla extract (get it here)
- 1/2 teaspoon apple cider vinegar
- 1/4 cup unsweetened almond milk
- 1/3 cup plus 1 tablespoon unsweetened pumpkin puree (get it here)
For the Marshmallow Frosting:
- 4 large egg white, room temperature
- 1 cup powdered sweetener (I use this brand)
- 1/4 teaspoon cream of tartar (get it here)
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla extract
Instructions
For the pumpkin spice cupcakes:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the almond flour, monkfruit, coconut flour, walnuts, baking powder, ground chia, pumpkin pie spice, and salt. Mix until all ingredients are well combined.
- Place the egg whites in a mixing bowl and use an electric mixer to whip until stiff peaks form.
- In a third large mixing bowl, beat the egg yolks for about 30 seconds. Add the butter, vanilla extract, apple cider vinegar, almond milk, and pumpkin puree. Whisk until all ingredients are well combined.
- Add the dry ingredients to the egg yolk mixture and using a rubber spatula, stir to combine.
- Gently fold the whipped egg whites into the mixture, being careful not to overmix and deflate the egg whites.
- Divide the mixture evenly between 6 wells of a muffin pan, silicone muffin pan, or silicone muffin cups.
- Bake for 25 to 30 minutes or until the tops are lightly browned and you can insert a toothpick in the center and remove it without anything sticking to it. (Start checking around the 22 minute mark)
For the marshmallow frosting:
- Set up a double boiler by placing a heatproof bowl on top of a saucepan filled with about 1 inch of simmering water. Make sure that the bowl is not touching the water and is suspended above the water line by the rim of the pan.
- Place the egg whites, sweetener, cream of tartar and salt in the bowl and using an electric mixer or electric whisk, whisk for 4 minutes.
- Remove the bowl from the heat and continue whisking or transfer the mixture to a stand mixer for 7 to 9 minutes until the frosting is thick. Once the frosting is nice and thick, gently fold in the vanilla extract.
- Spoon the frosting into a piping back and pipe each cupcake with the marshmallow frosting.
- Sprinkle each cupcake with a tiny pinch of pumpkin pie spice before serving. Store leftovers in the refrigerator for up to 3 days.
Notes
- net carbs per serving: 5g
- Storage: Store the leftover pumpkin spice cupcakes in an airtight container on the counter, for up to a week.
- Pumpkin Puree: this recipe calls for unsweetened pumpkin puree, not to be confused with pumpkin pie filling. The only ingredient on canned pumpkin puree should be pumpkin, that’s it.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 192
- Fat: 14.5g
- Carbohydrates: 7.9g
- Fiber: 2.8g
- Protein: 8.6g
Keywords: keto pumpkin recipes, low carb cupcakes, sugar free desserts, keto cupcake recipes, keto marshmallows, pumpkin spice cupcakes