Recipe makes 12 servings
Ingredients:
Cupcakes
1¾ cup (196g) almond flour
2 scoops (80g) HLTH Code Creamy Vanilla
¼ tsp salt
1½ tsp baking powder
½ cup (56g) sugar-free sweetener of choice
1¼ tsp pumpkin pie spice
1¼ tsp ground cinnamon
½ tsp baking soda
3 large eggs
6 Tbsp (85g) unsalted butter, at room temperature
¾ cup (90g) pumpkin puree
Frosting
¼ cup (60g) heavy cream
1 (8oz/226 g) full-fat packet cream cheese, at room temperature
½ cup (115g) unsalted butter, at room temperature
1 scoop (40g) HLTH Code Creamy Vanilla
2 Tbsp (28g) pumpkin puree (optional)
½ cup (56g) sugar-free sweetener of choice
Instructions
Cupcakes
Preheat the oven to 350°F/177°C; line a 12-cup muffin pan with cupcake liners and set aside.
Mix almond flour, HLTH Code Creamy Vanilla, salt, baking powder, sweetener, pumpkin pie spice, cinnamon, and baking soda in a large bowl.
Whisk eggs, butter, and pumpkin puree in a bowl until combined; pour into the dry ingredients and whisk until well-combined.
Fill the cups with batter (about two-thirds full) and bake for about 22 minutes, or until a cake tester or a toothpick inserted in the center comes out clean. Transfer the cupcakes to a wire rack and set aside to cool completely.
Frosting
Whisk together heavy cream, cream cheese, and butter in a large bowl; add HLTH Code Creamy Vanilla, pumpkin puree, and sweetener, and whisk until smooth and creamy.
Frost the cooled cupcakes; store them in an airtight container in the refrigerator for up to 5 days or freeze them for up to 2 months.
9g Protein
33.8g Fat
3.2g NET Carbs
