Keto Pumpkin Pie Cupcakes

Recipe from alldayidreamaboutfood.com

3 Tbsp coconut flour 
1 t pumpkin pie spice 
1/4 t baking powder 
1/4 t baking soda 
Pinch salt 
1 c pumpkin puree 
1/3 c Swerve Sweetener  (I use 2 T THM Gentle sweet-erythritol, stevia, xylitol blend)
1/4 c heavy cream, half and half, or full fat coconut milk 
1 large egg 
1/2 t vanilla 

1. Preheat oven to 350 and line 6 muffin cups with paper liners.
2. In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a medium bowl, whisk pumpkin puree, sweetener, cream, egg, and vanilla until well combined. Whisk in dry ingredients. If your batter seems very thin, whisk in an additional Tablespoon of coconut flour.
4. Divide among prepared muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in pan.
5. Refrigerate for at least one hour before serving. Dollop whipped cream generously on top.

These are probably one of my favortite low carb desserts! Tastes just like pumpkin pie! Next time I might try to make it as a regular pie.

  Total NET CARBS = 3.43 g.

I also added 1 T sugar free  Café al Fresca vanilla syrup