Pumpkin season is here, and what better way to embrace it than with warm, fluffy pumpkin cupcakes? Lightly spiced and perfectly moist, these cupcakes are a fall favorite you’ll want to bake on repeat. They make the perfect breakfast, snack, or sweet treat to share with friends and family.

‍

Pumpkin Cream Cheese Cupcakes

Serving Size: 1 cupcake (makes ~12)

Macros: ~220 cal | 7g protein | 8g carbs | 18g fat

Ingredients (Cupcake):

1 ½ cups pumpkin purée

2 ½ cups almond flour

½ cup monkfruit (or preferred sweetener)

3 eggs

⅓ cup olive oil

3 tsp baking powder

Ingredients (Cream Cheese Topping):

8 oz cream cheese

½ cup monkfruit (or preferred sweetener)

1 egg yolk

1 ½ tsp pumpkin spice

‍

Instructions:

Preheat oven to 375°F. In a large bowl, mix pumpkin purée, almond flour, sweetener, eggs, olive oil, and baking powder until smooth. Divide batter evenly into a lined cupcake pan. In a separate bowl, mix cream cheese, sweetener, egg yolk, and pumpkin spice. Place a dollop of cream cheese mixture on top of each cupcake. Bake for 30 minutes at 375°F, or until set. Makes about 12 cupcakes.

These pumpkin cupcakes are proof that simple, seasonal baking can bring a little extra joy to your day. Bake a batch, share them (or keep them all to yourself), and enjoy the cozy flavors of fall with every bite.

‍