Are you trying to reduce sugar, eat healthier, or get away from harmful flours these Fall and Winter seasons? So many people get trapped in the ring-around-the-rosey of eating way too many harmful allergens in these seasons and then getting sick and fat (to put it lovingly bluntly). These “cupcakes” are a wonderful way to enjoy the comfort foods of the season without feeling terrible afterward and without sacrificing any flavor whatsoever!
Psst!!! Keto peeps, stay tuned at the end of the recipe to see how you can even further shave off some more carbs and keep these totally Keto as well!
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We had a fantastic day celebrating our Pastor’s 35th year of pastoring. It’s so wonderful to see the love and excitement (and energy!) he has for serving the Lord. It’s an example to me that God gives us the grace and help we need in times we are tempted to lose the faith! Keep on keepin’ on Pastor, your faithful years of love, sweat and tears in prayer and action are an inspiration to many!
It was a gorgeous day and we celebrated with a western theme out at the park with a cool breeze and plenty of brisket and all the fixins of a church full of sweet ladies who give their all to serve others. I was blessed to join in and serve these delicious beauties I am about to share with you!
Here is a pic of my sweet Baby J in her cowgirl get up….
These muffins, cupcakes, whatever you want to call them are deceiving. That’s right! They’re big fat liars! They taste incredibly sweet, but in reality there are only 7g of sugar in them. A typical medium sized blueberry muffin has about 37g!!!! Did I mention that these are totally grain free and if you wanted to leave out the cream cheese (why????) they would be completely as well.
I have talked about how on my primarily Paleo diet I allow some organic dairy from time to time because my body tolerates dairy very well, I understand that dairy is not Paleo, this is just a personal diet preference for my lifestyle. I am not dieting, I am living here people! And these cakes are to DIE for! So let’s cut to the chase!!
Cream Cheese Stuffed Pumpkin Cupcakes
For the Filling:
8oz cream cheese, softened
1 cup Serve sweetener (confectioners)
Mix together and turn out onto foil and smoosh into a disk. Freeze until cakes are mixed. once they are in the pan, grease your hands with non-stick spray and form the cheese mixture into a log where you will then cut it into 18 portions (each a little smaller than a tablespoon). Set aside.
For the Cakes:
1 3/4 cup almond flour
1/4 cup tapioca flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp bakind soda
1/2 tsp salt
1/4 cup +2 tablespoons Swerve confectioners sweetener
1 cup canned pumpkin
2 bananas mashed (or a whole can of pumpkin and 1/8 cup more swerve)
1 tbsp vanilla extract
Preheat oven to 350º. Mix dry and wet ingredients in separate bowls. Pour wet into dry and mix until just incorporated. Spray cupcake tins with non-stick spray and then fill each cup 1/2 full. Take one of the 18 filling dollops and press into the middle, but not all the way to the bottom. Top with optional topping (recipe below) or bake immediately for 20 minutes (give or take).
1/4 cup pumpkin seeds
1/4 cup pecans, chopped
1 tbsp coconut oil, softened
1 tbsp coconut sugar (or Swerve for fewer carbs, if carbs are really a concern, I’d even say omit the topping altogether).
Mash these ingredients together and using a tablespoon, put half a tablespoon on the top of each cupcake. Lightly mash to affix the topping to the wet ingredients. Commence baking as stated above for 20 minutes.