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LOW CARB PUMPKIN SPICE CUPCAKES

Lets face it. We all love cupcakes, if not cake. Cupcakes are the perfect dessert to share with minimal mess because you don’t have to cut into it to serve and they’re easy to transport. Maybe it’s just me but I’ve never had enough people to help me finish off a dozen cupcakes much less the ability to feel some what healthy-normal eating more than one cupcake with all the sugar. SO! I discovered a basic low-carb, sugar-free blah blah muffin recipe and did all kinds of tweaks to it. Some times you need something simple to give you an inspiration kick-start. Long story short, I came up with this half dozen recipe of technically pumpkin spice muffins BUT it’s instantly an incredible tasty cupcake when you put a vanilla cream cheese frosting on top!

Feel free to omit the cream cheese frosting and enjoy these first thing in the morning as a decent start to your day. It’s loaded in protein and low in carbs to not give you the spike in blood sugar that’s ever so responsible for making people feel tired and more hungry after eating. And if you do need a dozen of these you can simply double up the recipe. One of my favorite things to do after making them is eating it with a big dollop of unsweetened apple sauce on top. Even though you use apple sauce to make them. It’s so yummy as a light breakfast.

And by the way, feel free to use store bought pumpkin spice but a lot of times you will find that the flavors fall weak when baking unless you know of a great brand. I stopped buying it quite a few years ago when I realized I tend to already have the spices in my pantry to make it at home. It always packs an amazing punch of flavor in my opinion. If you’re interested in spending literally two extra minutes making your own check out my Pumpkin Spice Blend recipe. You’ll have to double or triple the recipe to have enough pumpkin spice to make these muffins.

One more thing, make sure your cream cheese frosting is room temperature and the muffins are cooled before you put the frosting on. If the frosting is too cold it will tear the top of your muffin off and crumble. Oh and as far as sugar goes, I like using Stevia In The Raw for baking but feel free to use any sugar substitute that you like. Real sugar should work with this though!

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LOW CARB PUMPKIN SPICE CUPCAKES
Servings
cupcakes
Ingredients
MUFFINS
CREAM CHEESE FROSTING
Servings
cupcakes
Ingredients
MUFFINS
CREAM CHEESE FROSTING
Instructions
MUFFINS
  1. Preheat the oven to 375 F degrees.
  2. In a large bowl whisk the almond flour, ground flax seed, baking powder, pumpkin spice, and sugar substitute.
  3. Then, add the unsweetened apple sauce, melted unsalted butter, and eggs. Whisk everything together.
  4. Spray only 6 spots of a muffin tray with the cooking spray and evenly add the batter to each one about 3/4 of the way with a spoon.
  5. Bake for about 15-18 minutes or until the edges are golden and a toothpick comes out clean from the center.
  6. Let cool.
CREAM CHEESE FROSTING
  1. Place the cream cheese, unsalted butter, sugar substitute, and vanilla extract in a standing mixer. Let it all incorporate over medium speed. Scrape the sides down if needed and continue a few more seconds.

PUMPKIN SNICKERDOODLES

I’m pretty new to a Snickerdoodle. And I’ll say it’s not easy to forget its light fluffiness of amazing cinnamon sugar even when you’ve only had it once. It’s really a perfect all year ’round cookie for any occasion. But like with almost everything else, you can amp it up for the Fall season and make it a Pumpkin Snickerdoodle! Uhhhh… YUMMM!!! These things are so easy to make. You can make your baking process go by smooth if you purchase one of those cookie dough scoopers to perfectly portion out the dough. They’re dirt cheap pretty much everywhere.


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PUMPKIN SNICKERDOODLES
Servings
dozen
Ingredients
TOPPING
Servings
dozen
Ingredients
TOPPING
Instructions
  1. Line your cookie sheets with parchment paper and preheat the oven to 325 F degrees.
  2. In a standing mixer, thoroughly combine the butter, pumpkin puree, sugar, dark brown sugar, eggs, and vanilla extract.
  3. In a large bowl mix together the flour, cream of tartar, baking soda, ground cinnamon, nutmeg and ginger. Add the dry to the wet ingredients in three parts. Don't over mix.
  4. Using a medium cookie dough scooper (1.5 tablespoon) place each individual ball of cookie dough on the cookie sheet with a few inches of space in between. Generously sprinkle the tops of each one with the cinnamon, sugar and a white chocolate chip in the center.
  5. Bake for about 12 minutes or until just lightly golden.

PUMPKIN MUFFIN TOPS

Are you one of those people that only eats the top of a muffin? Or ever wish you could just have one big muffin top instead? Me too! I love this time of year and I can’t really say that enough so I apologize if I sound like a broken record. With Spring and Summer time I tend to lose my interest in heavy foods so that by the time Autumn comes, I’m all for recipes like this. Maybe I indulge a bit too much at times but I figure I go the other half of the year recovering, haha!

Okay to the point! For all you pumpkin lovers out there and all the yummy spices that go hand-in-hand with pumpkin, you’re gonna love these. They come out so tender, not too sweet leaving room for the sweet icing. And afterwards you’ll probably not like me anymore because from that moment forward you’ll only want to eat muffin tops. I’ll admit to having one for breakfast in the morning but when they’re around I just can’t help it. Enough of my babble! Enjoy and let me know how they turn out for you.


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PUMPKIN MUFFIN TOPS
Servings
dozen
Ingredients
MUFFIN TOPS
GLAZE
Servings
dozen
Ingredients
MUFFIN TOPS
GLAZE
Instructions
MUFFIN TOPS
  1. In a large bowl, with a whisk combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, cardamom, salt, and set it aside.
  2. In a standing mixer, cream the butter and sugar together. Then add the pumpkin puree, egg, and vanilla extract.
  3. Grab your bowl of dry ingredients and pour a third of it into the mixture until it’s fairly incorporated. Do this two more times until all of the dry ingredients are mixed together with the wet, creating a dough.
  4. Place the cookie dough using a tablespoon and slightly flatten each one.
  5. Bake the muffin tops at 350 F degrees for 20 minutes or until the edges are golden orange. Let them cool completely before drizzling the glaze on top.
GLAZE
  1. In a large bowl, combine all the ingredients together and whisk together thoroughly. Add more milk as needed until you get a consistency that is like honey.

PUMPKIN SPICE BLEND

Making your own Pumpkin Spice Blend is perfect for so many purposes like baked goods, over toast, mixed into your pancake or waffle batter and jams. Usually when you buy a spice blend from the store they add anti-caking agents to the mix. If health and not ingesting unnecessary chemicals you don’t know a whole lot about is important to you then make your own. It takes two minutes and the joy you get from the smell while making it is rewarding. Also, if you cook often like I do then buy your spices in bulk on-line where you’ll pay the same price for a bag as you do for a small jar; then you can make as much as you like along with other spice blends!


Print Recipe
PUMPKIN PIE SPICE
Servings
teaspoon
Ingredients
Servings
teaspoon
Ingredients
Instructions
  1. Mix all the spices together and it's ready to use!