Pumpkin Cupcakes

These Pumpkin cupcakes are dairy free, nut free, and very light.

You can use any frosting you like, or eat them without frosting.

You can frost them with dairy free ganache  or Dairy Free Vanilla Frosting   For a non-dairy free option, Goat or Cream Cheese Frosting

Everyone will love them!

 

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Dairy Free Pumpkin Cupcakes

These delicious cupcakes are both dairy and nut free. Perfect clean keto / low carb trreat!
Course: Dessert
Cuisine: Keto
Servings: 12
Calories: 60kcal

Ingredients

Instructions

  • In a medium mixing bowl, beat the egg whites to a stiff peak
  • In a large mixing bowl, beat the egg yolks until they become light and pale
  • Gradually add the xylitol to the egg yolks and beat until the mixture is very light and cream color
  • Stir in the egg white powder, pumpkin, pumpkin pie spice, gelatin, and vanilla to the egg yolks and continue mixing with a hand mixer until all is incorporated
  • Fold the egg whites into the egg yolk mixture 1/3 at a time until completely incorporated
  • Spoon into cupcake tins
  • Bake at 350 for 20 minutes
  • Let cool and frost if desired

Video

Notes

These can be frosted with Dairy Free Chocolate Ganache
or if not dairy free, Goat or Cream Cheese Frosting

Nutrition

Calories: 60kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g | Sugar Alcohol: 5


2 responses to “Pumpkin Cupcakes”

  1. Becky says:
    September 27, 2022 at 3:17 pm

    recipe says 8 servings but in video You made 15 cupcakes…
    How does that equal 8 servings?

    • KNAdmin says:
      September 28, 2022 at 10:15 am

      I wrote the recipe thinking it would make 8 cupcakes. Thanks for pointing this out to me.
      I will change the recipe.

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