Keto Pumpkin Cupcakes

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These keto pumpkin cupcakes are a MUST HAVE during the Fall. Spongy pumpkin flavored cupcakes are topped with a sweet and tangy cream cheese frosting.

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Key Ingredient

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Keto Pumpkin Cupcakes

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1. Preheat oven to 350 degrees. Line a muffin tray with muffin liners.

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2. Heat butter in a small saucepan over medium heat. Cook the butter, swirling occasionally, until the butter has melted, starts to brown and smells nutty (about 5 minutes). Remove from the heat and set aside to cool.

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3. Slowly stir in almond flour mixture and mix until just combined.

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Keto Pumpkin Cupcakes

These keto pumpkin cupcakes are a MUST HAVE during the Fall. Spongy pumpkin flavored cupcakes are topped with a sweet and tangy cream cheese frosting.

Key Ingredient

Pumpkin Puree

Keto Pumpkin Cupcakes

Yield

16 Servings

PROTEIN

13.3g

Time

18 Minutes

NET CARBS

4.5g

1. Preheat oven to 350 degrees. Line a muffin tray with muffin liners.

Preheat oven

2. Heat butter in a small saucepan over medium heat. Cook the butter, swirling occasionally, until the butter has melted, starts to brown and smells nutty (about 5 minutes). Remove from the heat and set aside to cool.

Make brown butter

3. Slowly stir in almond flour mixture and mix until just combined.

Mix dry ingredients

READ MORE:

How to Make Keto Pumpkin Cupcakes

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