Low Carb Pumpkin Cream Cheese Cupcakes, Need I say more?

Yup, I did it again! I couldn’t resist making yet another pumpkin recipe. Can you blame me though? I mean really who does not love pumpkins?

low carb pumpkin cupcakes

Oh I guess there is that rare soul out there, but we forgive you. Honestly, there is just something about this time of year that makes me want to make as much pumpkin goodness as possible. Am I the only one who feels this way?

low carb pumpkin cupcake batter

Eating low carb means I have to get a little creative when it comes to making this season’s favorite treats. I don’t want to eat something that will kick me our of ketosis. When I started out to create this recipe I wanted the pumpkin and spices pronounced, so that’s why you will notice I added a good dose of pumpkin spice. If you’re not that much of a fan, by all means lower the amount. Although, I have no idea why you would ever want to tinker with this recipe. 😉

The only thing instead of whipped cream that these delights can use is a low carb cream cheese frosting. So I went ahead and added my recipe for this too just to make your grin larger.

low carb pumpkin cupcake

Please share with me if you too love all things pumpkin. Not a fan? Well, please try to make the rest of us understand.

If you are wondering how you can stay in ketosis during pumpkin season? Give this recipe a try!

low carb pumpkin cupcakes

Low Carb Pumpkin Cream Cheese Cupcakes

Ingredients:

12 oz cream cheese, softened (1 ½ packages)

8 eggs

2 cups of sugar substitute (I used swerve)

1 ½ cups of golden flax meal

15 oz can pumpkin puree

3 tsp pumpkin pie spice

2 tsp cinnamon

2 tsp of baking powder

¼ tsp of salt

¼ tsp lemon extract (can substitute for vanilla)

Cream Cheese Frosting (optional)

1 80z package of softened cream cheese

1/2 stick of unsalted butter softened

1 cup of heavy whipping cream

1 cup of sugar substitute

Beat the cream cheese and butter until light and fluffy in a stand-up mixer. Next add the heavy whipping cream and beat until fully combined.  Add the sugar substitute one tablespoon at a time gently mixing so as to not lose too much volume.

Instructions:

Pre-heat oven to 350 degrees. Line two 12 muffin tin pans with muffin liners. Beat the cream cheese in a large electric mixture. Add the 8 eggs one at a time, combining well after each addition. Next add the rest of the ingredients until fully combined. Note that the batter will be thick, this is normal.

Fill the cupcake liners a little over half full bake for at least 45 minutes or until a tooth pick inserted in the middle comes out clean.  Allow to cool fully before serving. Add a dollop of whipped cream right before serving (optional) or low carb cream cheese frosting.

Makes 24 cupcakes. Enjoy and please share on your social media if you agree this is a winner.

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50 thoughts on “Low Carb Pumpkin Cream Cheese Cupcakes, Need I say more?

    • fittoservegroup says:

      Hi Lucy, I don’t mind the flavor or texture. What I have learned is to make sure it is fully baked because it tends to take longer when baking. I also usually add lots of spices because some people don’t care for the taste. The best part of using flax meal is that it’s very inexpensive. I use it as a sub for hot oatmeal, since oatmeal has too many carbs for my taste. I just add a few spoonfuls to a cup of hot water and then a little creamer and sugar sub. It’s a great winter treat. 😜

      Like

      • Jan says:

        What sugar substitute are you basing the amounts on? I am doing Trim Healthy Mamas and there are types of substitutes where 1 cup of sugar substituted can be a different measurement for each sweetener. Does that make sense?

        Liked by 1 person

        • fittoservegroup says:

          Hi Jan, I use several, either stevia that has a bulking agent, Splenda with a bulking agent or swerve which is erythritol a sugar alcohol. Erythritol isn’t as sweet and some people prefer to add 1/4 cup more. In the end all work well. Enjoy in good health! I believe trim healthy mama has their own baking sugar substitute that I hear is also very good. I have but I have not tried it yet. 😜

          Like

    • fittoservegroup says:

      I use swerve or Splenda. Obviously swerve is much healthier but I can’t always afford. In our world it’s a matter of picking your evils. Rather use Splenda here and there than for hubby and I go back to diabetes. 😁

      Like

  1. Michele says:

    deborahcrocker, I love the idea of canning your own pumpkin and I’d love to have instructions for that. Did you create your own recipe or use one you found elsewhere? I would love for you to send me those instructions. I’ve not done a lot of canning so have no idea how to go about canning pumpkin. I have a pumpkin sitting on my dining room table and my husband has planted more, although they don’t seem to be doing very well right now. But I plan on having more next year. I love pumpkin.

    Liked by 2 people

      • deborahcrocker says:

        Michele,
        I looked in my Ball Blue Book. No recipe. Uh-oh. I put my pumpkin up fall 2013, & could not remember where I got the recipe. So I googled. LOL! Works every time.
        Check out the site- Simply Canning.com for great instructions.
        You must have a canning pressure cooker ($65+/- at Wal Mart), not cold water pack canner.
        And only can in cubes, the pumpkin won’t process if puréed.
        Good luck, let me know how it turns out. Now I might have to get some pumpkin next.
        Next week I’m planning to can apples, found on sale at 79 cents a pound.

        Liked by 1 person

        • Michele says:

          Thank you deborahcrocker, for the site. I’ll definitely check it out. But I do not have a pressure canner so I will have to get one before I can even think about canning any pumpkin. And I recently bought some apples for 65 cents a pound, sweet price.

          Liked by 1 person

  2. ardith ellis says:

    thank you for sharing this YUMMY-looking recipe!

    i have TONS of butternut squash, which is also naturally sweetish – would that work as a pumpkin substitute, just because they’re already “in-house”??

    many tx, if you can answer – i’ll continue to explore your cool website! 🙂

    Liked by 1 person

      • Lauren says:

        Made these yesterday for my 5 year old t1d. They are his new favorite! The almond flour worked perfectly. I used swerve which doesn’t affect his BS so I only counted carbs in the almost flour and pumpkin, which came to about 6 carbs. I added a few dark chocolate chips to half of the muffins to up the carb count a tiny bit to treat lows. So good! Thanks for sharing!

        Liked by 1 person

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