I love, love, love this recipe. I’ve been making it for years, I originally got it from an interview I did with @livinglowcarbhighfat and I’ve made it so many times. Whether you make a cake or cupcakes, it’s amazing. For a little added pumpkin you can drizzle some Choc Zero Pumpkin Syrup on top which is a delicious seasonal flavor they do, or caramel would be awesome too.

Pumpkin Cupcakes with Buttercream Frosting

• 5 Eggs

• 1/2 cup melted butter

• 1 cup pure pumpkin puree (I used this Pure Pumpkin)

• 1 tbsp lemon juice

• 1 tsp vanilla extract or vanilla bean

• 1/2 cup coconut flour

• 1 tsp baking soda

• 3/4 cup erythritol (or sweetener of choice)

• 1 tbsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp allspice or pumpkin pie spice

1. Combine wet ingredients and mix well.

2. Combine dry ingredients and mix well.

3. Combine wet and dry ingredients and mix well.

Bake at 350 for 15 to 17 minutes for cupcakes. For a cake it will be closer to 30 minutes.

FROSTING 

• 8 oz cream cheese (softened)

• 4 tbsp butter (softened)

• 1 tsp vanilla extract

• Sweetener of choice to taste

MACROS

With the double batch of frosting + whole cake
54g net carbs / 54g of protein / 322g of fat / 3552 calories

Divided by 28 (I made 28 mini cupcakes) 
1.9g of carbs / 1.9g of protein / 11.5g of fat / 126.8 calories